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12Ingredients
45Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (peeled & cut into small chunks)
- 3 shallots (quartered)
- 4 garlic cloves (smashed)
- 2 Tbsp. olive oil
- 1 tsp. chili flakes
- 1 cup quinoa
- 2 shallots (thinly sliced)
- 2 garlic cloves (minced)
- 1 1/2 Tbsp. olive oil
- 2 cooked chicken breasts (cut into cubes)
- pepper
- sea salt
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium1160mg33% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A280% |
| Vitamin C60% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Linda a year ago
Simple and tasty - I love shallots, and they add great flavour to the roasted butternut squash. I sprinkled the squash lightly with with red Chile pepper flakes. Just enough heat for flavour, my husband doesn’t care for hot and spicy. The quinoa makes the overall dish drier. I will make it again and add some kind of a drizzle for a bit more moisture. Maybe a cilantro-lime flavour to add just bit more dimension.