PERFECT AUTUMN MEAL – QUINOA WITH ROASTED BUTTERNUT SQUASH

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I may have come across the perfect autumn meal!  Last time I went grocery shopping, I got some organic butternut squash.  The awesome fall weather we have been having lately inspired me to get some of this yummy fruit that is more commonly used as a vegetable.  The list of health benefits of butternut squash is extensive.  Some of those benefits include the following:

  • helps to boost the immune system – high in vitamin C
  • Great for the heart and the bowels because of it’s high fiber content
  • aids in blood sugar regulation
  • contains five B vitamins (B1, B3, B6, folate, pantothenic acid), thus is great for the nervous system
  • excellent for eye health
  • full of antioxidants helping to prevent lung, colon, breast, and prostate cancers
  • reduces inflammation
  • helps control cholesterol levels and helps with weight management
  • contains adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus

On top of all that, it is great for your tastebuds, because it is DELICIOUS!  I went on Pinterest to get some different ideas for meals incorporating this squash, and this pin jumped out at me:

Quinoa Butternut Squash Salad-2

Just the presentation of this dish screams “AUTUMN IS HERE”!  I made a few minor changes to the recipe here. Instead of using dried cranberries (which are often filled with sugars), I used fresh ones, and I just roasted them right along with the squash.  Doing this basically gave me “oven dried” cranberries with that yummy tangy flavor without all the extra sugar.  I added brussels sprouts just because it sounded yummy in my head (good decision, because it was delish!)  Instead of making the maple vinaigrette, I just used a mixture of olive oil, apple cider vinegar, stevia, and sea salt.  I also left out the pepitas (toasted pumpkin seeds), but this was an accident (Oops!).  I just forgot to add them, but the dish still turned out wonderful.  This meal is PERFECT for a cozy autumn afternoon or evening.  I think it would also be great with some roasted chicken added in.  It’s easy, healthy, filling, and so so tasty!

QUINOA WITH ROASTED SQUASH, CRANBERRIES, AND BRUSSEL SPROUTS

Ingredients: amount of each ingredient is up to you

  • Butternut Squash, cut into bite size cubes
  • Brussel sprouts, cut in half
  • Fresh cranberries cut in half
  • quinoa
  • nutmeg
  • apple cider vinegar
  • olive oil
  • sea salt
  • stevia

Directions

1.) Preheat oven to 400 degrees.

2.) Chop the butternut squash, brussel sprouts and cranberries.  Put in a bowl, drizzle with olive oil then sprinkle with nutmeg, stevia, and sea salt.  Toss to coat.

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3.) Line a baking sheet with parchment paper, then spread the squash, sprouts and cranberries onto baking sheet evenly.

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4.) Roast in oven for 30 minutes at 400 degrees.

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5.) While the squash is roasting, prepare your quinoa as directed on the package.  When done, drizzle with olive oil and apple cider vinegar.  Sprinkle with a bit of stevia and sea salt.

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6.) When the squash is done, mix with the quinoa and serve.

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Happy Autumn! Enjoy! 🙂

Sources:

 

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