Autumn Medley Bake

This Autumn Medley bake can be served for a meatless meal or a side dish to complement your holiday table. I’ve even put an egg on top of it for a quick satisfying breakfast in the morning. All these wonderful flavors come together to make an easy delicious dish! It can be prepped the night before and baked the day of your Thanksgiving celebration saving you time and energy on such a kitchen-stressful holiday.

Ingredients:

2 cups of quinoa

4 large Granny Smith apples

2 tbsp lemon juice

3/4 cup maple syrup

dash of sea salt

4 tbsp coconut oil

cinnamon

ginger

2 tbsp fresh thyme

1 cup chopped hazelnuts

1 bag cranberries

3 stalks of celery

1 medium butternut squash

Directions:

Cook quinoa as directed on the package. Peal the apples and chop into cubes. Place the apples in a medium size bowl, and cover them with lemon juice.

Cut the butternut squash into cubes, eliminating the skin if you choose.

Add the butternut squash, chopped celery, and maple syrup to the apples and toss well.

Spread the mixture out onto two foil lined baking sheets. Add int he cranberries evenly.

Sprinkle with cinnamon, thyme, and ginger.

Place in the oven to roast for 35 minutes.

Combine the quinoa and roasted vegetables together, and top with the chopped hazelnuts.

Serve warm and enjoy!