A Vegetarian Thanksgiving Recipe: Roasted Butternut Squash & Chickpea Quinoa Salad
Looking for a delicious vegetarian dish to serve this Thanksgiving? Look no further than this roasted butternut squash and chickpea quinoa salad. This recipe is sure to impress your guests with its flavorful appetizers and satisfying mains.
Ingredient List:
- 1 large butternut squash
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp maple syrup
- 4 cups cooked quinoa
- 1 can of chickpeas, drained and rinsed
- Juice of one lemon
- Salt and pepper, to taste
Directions:
Roasted Butternut Squash:
- Preheat the oven to 400°F.
- Peel the butternut squash and cut it into small cubes.
- Toss the cubed squash with olive oil, salt, pepper, and maple syrup.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast in preheated oven for about 20 minutes until tender.
Chickpea Quinoa Salad:
1.Mix together the cooked quinoa and chickpeas in a large bowl.
2.Add lemon juice, olive oil, salt & pepper as per taste
3.Add roasted butternut squash & mix gently
4.Serve warm or at room temperature.
Cooking Time & Temperature Guidelines:
Roasting time for butternut squash is around 20 minutes at 400°F.
Pro-Tips:
Here are some tips that will help you make this exceptional salad even better!
- Prep all ingredients ahead of time so when it’s time to assemble everything is ready.
- Use fresh herbs such as parsley or cilantro for an extra burst of flavor.
Seasoning Options:
Add your favorite seasoning blends such as Za’atar or Herbes de Provence while roasting the butternut squash.
Recommended Tools to Make This Recipe:
- A large baking sheet
- Parchment paper
- A sharp chef’s knife for peeling and cubing of butternut squash.
To Sum Up:
This roasted butternut squash and chickpea quinoa salad is a perfect vegetarian dish to serve at Thanksgiving. The combination of sweet roasted squash, hearty chickpeas and nutty quinoa makes for a filling and satisfying meal that everyone will love.
FAQs
Q: Are these recipes suitable for vegans?
A: Yes, all of the recipes featured in this Veggie-Filled Thanksgiving collection are vegetarian and can be made vegan-friendly by using plant-based ingredients. Many of the recipes also include instructions on how to make ingredient substitutions and adjustments for dietary modifications.
Q: Can I prepare these dishes in advance?
A: Yes, many of the dishes can be prepared ahead of time to save time on Thanksgiving day. For example, side dishes like mashed sweet potatoes or green bean casserole can easily be made a day or two before and reheated before serving. Some desserts like pumpkin pie also benefit from being refrigerated overnight after baking.
Q: What ingredients do I need to make these recipes?
A: The ingredients vary depending on the recipe but most feature seasonal vegetables like roasted Brussels sprouts, acorn squash, and sweet potatoes as well as herbs and spices like sage, thyme, and rosemary that often used in traditional holiday fare. Other common ingredients include grains like quinoa or wild rice, beans or lentils for protein, nuts or seeds for texture crunchiness/savory flavoring substitutes (for stuffing etc.), olive oil/coconut oil/ghee(for cooking), vegetable broth/stock(to enhance flavor) , sugar/honey/maple syrup/agave/molasses/etc.(sweeteners).
