Food & Entertaining - Garden to Table

Cranberry and pecan quinoa pilaf

Prepare this healthy stuffing alternative to serve with holiday meals

Serves 6

  • 1 butternut squash
  • 2 tsp olive oil
  • Maldon sea salt and freshly ground black pepper to taste
  • 1 cup white quinoa
  • Zest and juice of ½ lemon
  • 1 tbsp unsalted butter
  • ¼ cup dried cranberries
  • ½ cup roughly chopped pecans
  • ¼ cup shelled pistachios
  • ¼ cup roasted pumpkin seeds
  • 1 tbsp chopped parsley

Preheat the oven to 350°F. Peel the squash and cut the flesh into ¾" cubes. Toss with the olive oil, season with salt and pepper and spread on a baking sheet. Roast for 20 to 25 minutes, stirring occasionally, until tender and golden.

Meanwhile, bring a large pot of water to a boil and cook the quinoa for 12 minutes. Drain and transfer to a bowl. Toss quinoa with the squash, lemon zest and juice and butter. Stir in cranberries, nuts, pumpkin seeds and parsley. Serve warm.

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