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Spicy Roasted Butternut Squash with Quinoa & Cranberries

This Spicy Roasted Butternut Squash with Quinoa & Cranberries recipe can be enjoyed as a warm, vegan fall salad or a tasty, gluten free side dish.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings 4
Calories 347kcal

Ingredients

Instructions

  • Heat oven to 400 and line a baking sheet with parchment paper
  • Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
  • Spread evenly onto baking sheet and roast for 40 minutes, stirring at the halfway point
  • Meanwhile cook quinoa according to package directions
  • Stir cooked quinoa together with the roasted squash and top with dried cranberries

Nutrition

Calories: 347kcal | Carbohydrates: 60g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 997mg | Fiber: 8g | Sugar: 11g | Vitamin A: 20235IU | Vitamin C: 42mg | Calcium: 126mg | Iron: 4mg