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Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Roasted Butternut Squash and Quinoa Pilaf

*posted 12/15/2014


ingredients
4 cups peeled and cubed butternut squash
6 cloves garlic, minced
¼ teaspoon crushed red pepper
5 teaspoons olive oil
¼ cup sliced almonds
2 cups cooked quinoa
½ teaspoon salt


preparation

1. Preheat oven to 425°F.
2. In a large bowl, combine butternut squash, garlic, and crushed red pepper. Drizzle with 2 teaspoons of the olive oil. Stir until evenly coated.
3. Spoon into a 15x10x1-inch baking pan. Roast for 30 minutes, stirring once and adding the sliced almonds for the last 4-5 minutes of roasting.
4. In a large bowl, combine quinoa, the remaining 3 teaspoons oil, and salt. Stir in roasted squash and almonds. Garnish with sage if desired.


Nutritional Info

Amount per Serving
makes 8 servings (1/2 cup per serving)

Amounts per serving
Calories: 132
Total Fat: 5g
Saturated Fat: 1g
Protein: 4 grams
Carbohydrates: 19g
Cholesterol: 0 mg
Dietary Fiber: 3 g
Sodium: 152 mg

 

Recipe adapted from Diabetic Living and Better Homes and Gardens

 

 

 

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