Warm Up Your Fall with This Flavorful Thanksgiving Recipe
As the days grow cooler and leaves begin to turn, there's nothing like cozying up with a beautiful, nourishing fall dish. This recipe captures the essence of autumn with roasted butternut squash, hearty quinoa, nutrient rich Broth Masters Bone Broth, earthy kale, and the sweetness of cranberries. Topped with toasted pumpkin seeds and seasoned garbanzo beans, it's a delightful blend of flavors and textures perfect for a cozy meal or your Thanksgiving table. While canned garbanzo beans work well, roasting them adds a deliciously crisp and savory touch — so you may want to make extra to enjoy as a snack or salad topping!
Roasted Butternut Squash with Quinoa, Kale, and Cranberries
Ingredients
1 (2-lb.) butternut squash, halved and seeded
Kosher salt
2 Tbsp. butter, softened
1 Tbsp. brown sugar
1 cup Broth Masters Chicken or Chicken and Beef Bone Broth
1/2 cup quinoa, rinsed until water runs clear
3 cups roughly chopped kale
1 15 oz garbanzo beans rinse, drained
1/2 cup dried cranberries
1/4 cup toasted pumpkin seeds
For the Roasted Garbanzo Beans:
1 (15.5-oz.) can chickpeas, drained and rinsed
3 Tbsp. oil (olive, vegetable, or grapeseed)
1/2 tsp. smoked paprika
1 heaping tsp. salt
1 tsp. garlic powder
Instructions
- Preheat the Oven
Preheat oven to 400°F. Prepare a baking sheet by adding a small amount of water and a drizzle of olive oil.
- Roast the Butternut Squash
Place squash halves cut-side down on the prepared baking sheet. Roast for about 30 minutes, until the skin begins to blister.
Flip squash cut-side up, season with salt. In a small bowl, mix softened butter and brown sugar, then spread evenly over the squash. Roast for an additional 30 minutes, until caramelized and tender.
- Prepare the Quinoa
In a small saucepan, combine 1 cup bone broth, quinoa, and a pinch of salt. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 10–15 minutes, until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
- Wilt the Kale
In a large skillet, add kale with 2 tablespoons of water and a pinch of salt. Cook over medium heat, stirring frequently, until wilted (about 3 minutes). Remove from heat, then stir in cranberries, pumpkin seeds, chickpeas, and cooked quinoa.
- Assemble and Bake
Remove baked squash from the oven. Spoon any pooled butter over the squash. Fill each cavity with about 1 cup of the quinoa mixture, and add another cup on top of each squash half. Return to oven for an additional 10 minutes to warm through. Serve immediately.
To Roast the Garbanzo Beans (optional)
- Preheat oven to 375°F.
- Pat chickpeas dry with a paper towel. In a bowl, toss chickpeas with oil, smoked paprika, salt, and garlic powder.
- Spread chickpeas on a baking sheet lined with parchment paper. Roast for 20–30 minutes, until crisp and golden.
Enjoy the flavors of fall in every bite!