The best thing about Thanksgiving isn’t the turkey – it’s the dressing! This vegan,Butternut Squash and Quinoa Dressing gluten free recipe is packed with protein and features all of the delicious seasonings that you expect from your Thanksgiving meal.
5 cups (1250 mL) uncooked butternut squash, chopping into 1-2 cm cubes
3 cups (750 mL) cooked quinoa
1 ½ cups (375 ml) yellow onions, chopped fine
5 tablespoons fresh chopped sage or 2 ½ tablespoons dried sage
2 tablespoons chopped rosemary
3 cloves of garlic
2 T butter, oil, or margarine
Sea salt and pepper to taste
Getting dressed for Thanksgiving dinner? This recipe uses up the last of the summer’s herbs and some lovely seasonal squash.
Butter or oil a large, flat pan. Cook the quinoa in water, draining it well. Chop the squash into 1-2 centimetre-wide cubes and place it into the pan with the quinoa. Chop the yellow onions and garlic into small pieces, and do the same with the sage and rosemary. Add sea salt and pepper to taste. Toss everything together, then bake at 350 degrees for one hour or until the quinoa is slightly crunchy and the squash is cooked through. Enjoy as a side dish or pair the dressing with sausages or your Thanksgiving turkey.
