Honey-Roasted Squash
with Warm Mushroom & Quinoa Salad
Honey-Roasted Squash
Sweet roasted squash pairs with earthy mushrooms and hearty quinoa for a cozy warm salad. A simple, nourishing dish with caramelized flavor and satisfying texture.
Ingredients
For 2 servings
- 1 unit Acorn Squash
- 4 ounce Button Mushrooms
- ¼ cup Feta Cheese
- 1 ounce Golden Raisins
- 1 tablespoon Honey
- ½ cup Quinoa
- 2 unit Scallions
- 1 sprig Thyme
- 1 unit Veggie Stock Concentrate
- 1 tablespoon White Wine Vinegar
Additional Ingredients
- 3 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyMedium
Total Time35m
Calories484
Protein16g
Carbs69g
Fat19g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the feta for a plant-based crumbly cheese or extra toasted seeds for a salty finish. For vegan, replace the honey with maple syrup or agave; for a fruit-free version, leave out the raisins and add toasted nuts instead.
What to serve with it
Serve with peppery arugula or baby spinach to add freshness, plus crusty gluten-free bread if you want something more filling. A light yogurt sauce or lemony herb salad also balances the sweet squash and earthy grains.
