Cozy Fall Dinners on Repeat: Warm Up This Season!
A collection of comforting and hearty dinner recipes perfect for chilly fall evenings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking and Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups of butternut squash, cubed
- 1 cup of quinoa
- 4 cups of vegetable broth
- 1 can of black beans, drained and rinsed
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the squash for 25-30 minutes until tender.
- In a pot, bring the vegetable broth to a boil and add the quinoa.
- Reduce heat and simmer for 15 minutes or until the quinoa is fluffy.
- Stir in the black beans, cumin, and paprika into the quinoa.
- Once the squash is done, mix it into the quinoa and bean mixture.
- Serve warm, garnished with fresh parsley.
Notes
- This dish can be made ahead of time and reheated.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- Adjust spices according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg