Description
Indulge in the delightful flavors of Vegan Roasted Butternut Squash, a vibrant dish that perfectly balances the natural sweetness of roasted squash with tangy cranberries and hearty wild rice. Topped with a creamy Maple Tahini Dressing, this bowl not only offers an explosion of taste but also packs in nutrition, making it an ideal choice for weeknight dinners or festive gatherings. Easy to prepare and highly customizable, this recipe allows you to get creative with your favorite grains or seasonal veggies. Enjoy it as a satisfying lunch or dinner option that’s sure to impress everyone at your table.
Ingredients
- 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 and roast for 20-25 minutes until tender.
- In a mixing bowl, whisk together tahini, maple syrup, lemon juice, garlic, salt, and pepper until smooth for the dressing.
- Assemble bowls by dividing cooked wild rice among serving dishes. Top with roasted squash cubes, cranberries, and kale. Drizzle with Maple Tahini Dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 430
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to swap wild rice for quinoa or brown rice based on your preference. Add extra spices like cinnamon or paprika while roasting for enhanced flavor. Store leftovers in an airtight container for up to four days.