Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 6 |
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 6 |
Ingredients
- 3 cups chopped unpeeled acorn squash
- 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup shelled pistachios
- 1 1/2 cups quinoa, rinsed and drained
- 1 tablespoon white balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.
- Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.
- Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 307 mg |
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 307 mg |