This side dish is packed with all the flavours of fall, making it the perfect side dish for your Thanksgiving turkey.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 400°F. Line large baking sheet with parchment paper. Toss squash with 2 tbsp of the oil; arrange in single layer on prepared pan. Roast squash until tender, about 20 minutes. Add brussels sprouts to pan; roast for 5 minutes.
In saucepan of boiling water, cook quinoa according to package directions.
Meanwhile, in bowl, whisk together miso paste, honey, lemon zest, lemon juice and pepper until smooth. Whisk in remaining oil and water until combined.
In large bowl, gently toss together squash mixture, quinoa, miso paste mixture, parsley, almonds, pepitas, red onion and cranberries.
Test Kitchen Tip: Gluten-free guests? Replace the miso paste with tahini.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 9 g
- Sodium 187 mg
- Sugars 10 g
- Protein 8 g
- Calories 295
- Total fat 13 g
- Potassium 799 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 41 g
%RDI
- Iron 26
- Folate 45
- Calcium 10
- Vitamin A 157
- Vitamin C 108
