Add a new taste to your Thanksgiving Dinner with this Fall Recipe from
- 1 medium sized butternut squash
- 1 cup Brussels sprouts
- 8 ounces roasted unsalted pistachio nut meats
- 5 sprigs rosemary
- Your favorite oil for roasting and sautéing (or can use veggie broth if avoiding oil)
- Himalayan pink salt and ground black pepper to taste
- 2 cups uncooked quinoa
- veggie broth to cook quinoa
- 1 medium shallot bulb (or 4 cloves shallots)
- 3 cups baby spinach/kale/swiss chard mix (or what you can find)
- 8 ounces dried cranberries
Preheat oven to 400. Wash, peel and chop butternut squash into bite-sized pieces. Wash and prepare Brussels sprouts by cleaning them and cutting them in half lengthwise. Place squash, Brussels sprouts, pistachios, and 4 sprigs of rosemary on a baking sheet covered with parchment. Sprinkle with oil (or veggie broth), salt, and pepper and mix well. Bake at 400 for 40-45 minutes.
Rinse quinoa and cook in a rice cooker as you would cook rice using the veggie broth.
Meanwhile, chop shallots and spinach mix. Sauté in a pan over medium heat in oil (or veggie broth) with salt, pepper, and one sprig rosemary until the moisture evaporates and the bottom of the pan begins to get sticky. Remove from heat and set aside.
Once squash/nut mix is done (should be golden brown at the edges), remove from the oven and place everything in a large serving bowl.
Mix in shallot/greens mix (remove rosemary sprig), quinoa, and cranberries and mix well. Serve warm or can even chill it in the refrigerator to serve cold.
For more appetizing recipes for the holidays, visit Veggies Dont Bite's recipe database.