Healthy Recipe of the Week
Butternut Squash, Quinoa, and Roasted Vegetables
‘Tis the season of Autumn!
Falling leaves, cooler temperatures, and shorter days –
What better time to fire up the oven and roast vegetables!
- 1 Beet
- 1/4 Celery Root
- 2 Red Onions
- 1 pound Butternut Squash
- 4 teaspoon Extra Virgin Olive Oil (divided)
- 1 tablespoon Balsamic Vinegar
- 1/4 teaspoon Salt (divided)
- 1/4 teaspoon Black Pepper (divided)
- 1/2 cup Quinoa
- 1 cup Water
- 2 cloves Garlic (crushed)
- 1 cup Spinach or Kale (optional)
Preheat oven to 350°F. Cut the celery root and beet into 1.5 inch pieces. Cut the red onion into 8 segments and the butternut squash into 2 inch pieces. Place all the vegetables in a baking dish. Add 2 teaspoons olive oil and balsamic vinegar. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Stir thoroughly, cover and bake until vegetables are tender (30 – 40 minutes).
Rinse the quinoa. Place in a saucepan with water, garlic, remaining 2 teaspoons of olive oil, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Bring to a boil. Reduce heat to low, cover and simmer about 12 minutes until quinoa is tender and most of the liquid has been absorbed. Add spinach or kale if desired. Remove the pan from the heat, but let the quinoa stand for a few minutes before serving.
Add the quinoa to the roasted vegetables and stir well. Enjoy!
PER SERVING: 410 calories – 12g Total Fat – 70g Carbohydrates – 15g Total Sugar – 0g Added Sugar – 15g Fiber – 11g Protein – 400mg Sodium – 1280mg Potassium – 165mg Calcium – 4mg Iron
Health & Nutrition Letter (2018). Tufts University, March issue. Pg. 7.