Description
A vibrant and unique Thanksgiving recipe featuring roasted pumpkin, quinoa, and cranberries, perfect for impressing your guests.
Ingredients
Scale
- 1 small pumpkin (about 2-3 pounds), peeled and cubed
- 2 tbsp olive oil
- Salt and freshly cracked black pepper, to taste
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp smoked paprika
- 1 cup cranberries (fresh or dried)
- 1/2 cup pecans, roughly chopped
- 1/4 cup maple syrup
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the pumpkin, then drizzle with olive oil and season with salt and pepper.
- Spread the pumpkin on a baking sheet and roast for 20-25 minutes until golden and caramelized.
- In a medium saucepan, bring vegetable broth to a gentle boil, then add quinoa and spices. Cover and simmer for about 15 minutes.
- In a large mixing bowl, combine the roasted pumpkin and quinoa, along with cranberries and pecans.
- Drizzle maple syrup and fold in feta cheese, if using.
- Transfer to a serving platter and garnish with fresh parsley before serving.
Notes
Feel free to replace cranberries with roasted apples or swap quinoa for farro for a different texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg