Description
Discover the vibrant flavors of Vegan Roasted Butternut Squash, a delightful dish that brings together tender, caramelized butternut squash, chewy wild rice, and sweet dried cranberries. Topped with a creamy maple tahini dressing, this bowl is not only visually striking but also packed with nutrients, making it perfect for weeknight dinners or festive gatherings.
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 cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a mixing bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and pepper until smooth.
- In serving bowls, layer cooked wild rice topped with roasted butternut squash cubes, dried cranberries, and chopped kale. Drizzle generously with the maple tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 12g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg