Description
A comforting fall dinner recipe that brings warmth to your table.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup cooked quinoa
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the butternut squash, carrots, onion, and olive oil.
- Spread the vegetables on a baking sheet and roast for 25 minutes.
- In a pot, combine the roasted vegetables, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the cooked quinoa and stir well.
- Serve warm and enjoy.
Notes
- Substitute butternut squash with sweet potatoes if preferred.
- Use chicken broth instead of vegetable broth for a different flavor.
- Feel free to add your favorite herbs for extra taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: fall recipes dinner