Vegan Roasted Butternut Squash
Indulge in the warmth and flavor of Vegan Roasted Butternut Squash, a dish that perfectly balances sweetness and nutrition. This delightful bowl combines tender roasted butternut squash with tangy cranberries and hearty wild rice, all elevated by a creamy maple tahini dressing. Ideal for cozy dinners, festive gatherings, or meal prep, this recipe is not only easy to make but also customizable to suit your preferences. Enjoy a vibrant and nutritious meal that’s packed with vitamins and flavors that will satisfy your taste buds and nourish your body.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Ingredients
Scale
- 1 cup cooked wild rice
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1 cup chopped kale
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper; spread evenly on a baking sheet.
- Roast for 20-25 minutes until tender and caramelized.
- Whisk together tahini, maple syrup, lemon juice, garlic, salt, and pepper in a small bowl until smooth.
- In serving bowls, layer cooked wild rice, roasted squash, cranberries, and kale; drizzle with dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://quickrecipelady.com/vegan-roasted-butternut-squash/