I can’t think of many things that are better after a long day at work and squeezing in a workout, than coming home to a homemade dinner that is sitting there just waiting for you. Especially when the dish makes our entire apartment smell like the hearty vegetables of fall and shines with fall’s radiant bright colors (which means nutrients!).
Last Sunday, my fiance ran the New York City Marathon so we had his family in town for a few days, and that meant lots of home cooking by his mom! It was glorious. She cooked nutritious, seasonal, delicious meals that were perfect for replenishing Eric’s body after such an intense run. And hey, we needed a little replenishing as spectators. It’s hard work making sure we get to all of the spots throughout the five boroughs to cheer him on.
Here are the ingredients that made up this delicious dish:
Butternut squash – Rich in beta carotene that is good for your eyes and a good source of potassium and immune-boosting vitamin C. Butternut squash is also a great source of heart-healthy fiber that can help to keep you feeling full without weighing you down.
Quinoa – Naturally a good source of fiber and protein, which means you’ll be feeling full with plenty of energy.
Pomegranate Seeds – The third highest fruit source of antioxidants, including vitamin C. These bright red gems hold promise in helping reduce the risk of prostate cancer due to their lycopene and other phytonutrient content, such as tannins, anthocyanins and ellagic acid. Pomegranates are also rich in potassium and fiber.
Pistachios – Pistachios contain fewer calories and more potassium and vitamin K per serving than other nuts, which help you maintain or lose body weight and support heart health.
Enjoy this amazing, warming, and satisfying recipe that was adapted from Vegetarian Times.
And just for fun…here are a couple of the signs I made for Eric to cheer him on. Think these got him motivated?
Nutrition info is based on 6 servings. This dish makes 4 – 6.
- 1 cup (150 g) quinoa
- 1 large butternut squash (if you have leftovers you can make the rest into a Butternut Squash Soup!)
- 1 sweet onion
- 2 tbsp (30 g) parsley, finely chopped
- 1/2 cup(115 g) pomegranate seeds
- 1/2 cup (110 g) pistachios, lightly roasted
- 2 tbsp (30 ml) olive oil
- sea salt & pepper, to taste
- Preheat oven to 425 F or 218 C.
- Peel butternut squash and remove stringy center and seeds. Then chop into small bite-size cubes.
- Toss chopped squash with 1 Tbsp./15 ml. olive oil on baking sheet and season with salt and pepper.
- Roast 35 – 40 minutes, until tender, tossing at least twice throughout.
- While butternut squash is roasting, cook quinoa in 2 cups/500 ml. water for 15 minutes, until water is evaporated and quinoa is a fluffy texture.
- Heat 1 Tbsp./15 ml. olive oil in skillet over medium heat. Dice the onion.
- Add onion to skillet and cook for 7 – 9 minutes, until translucent. Add the cooked quinoa and mix well. Cook for about 3 – 5 minutes, until warmed through.
- Stir in roasted squash, and cook 2 more minutes.
- Remove from heat and then add in the pomegranate seeds, parsley and pistachios.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour, 15 minutes
- Nutrition per serving:
- Saturated Fat1g
- Protein 8g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.