Christmas Vegan Recipes

I absolutely love this recipe because it’s a perfect blend of comforting autumn flavors that warms both my heart and my home. Plus, the combination of roasted butternut squash, sweet cranberries, and crunchy pecans makes it irresistibly delicious and Instagram-worthy!

My passion is crafting dishes for the holidays, and especially for Christmas. I created this recipe a while ago because I wanted to enjoy a dish that highlighted seasonal ingredients—the sweetness of butternut squash and cranberries, the earthy goodness of pecans, and the protein-rich grain quinoa.

I think the addition of garlic and the herbs thyme and sage takes the flavor profile of this dish to the next level. It’s a delicious, healthy, satisfying holiday meal.

Ingredients

Butternut Squash: High in fiber and plentiful in vitamin A.

; contributes sweetness.

Olive oil.

Fats that are good for you; boost flavor and texture.

Quinoa has a high protein content and it is a protein that is complete.

By that, I mean it has all the essential amino acids in the proportions needed for optimal human health.

It is rare for a plant to have all the amino acids in such proportions, and even rarer for a single plant part or product.

Sources vary greatly in the amounts they list, but a level I think most people would agree on is that quinoa has at least 12 percent protein, and most likely it’s higher.

And remember, we’re talking about a food that has a lot of other good stuff in it: fiber, iron, magnesium, phosphorus, manganese, folate, and so on.

Cranberries add the taste of sweet and sour; they’re superhero fruits, crammed with antioxidants.

Pecans: Offer an abundance of healthful lipids and a crispness in texture.

Coconut milk: Creamy texture, rich and subtly sweet.

Onion and garlic are essential aromatics.

They boost the flavor and provide depth to all kinds of dishes.

Ingredient Quantities

• 2 cups of butternut squash, cubed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup coconut milk
• 1 cup cooked quinoa
• 1/2 cup cranberries
• 1/2 cup pecans, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon nutmeg
• 1/4 cup fresh parsley, chopped

Instructions

1. Set your oven to 400°F (200°C) to heat up.

2. Mix the butternut squash pieces with olive oil, salt, and black pepper.

3. Place the squash on a baking sheet and put it in the oven. Set the timer for 25-30 minutes. When it goes off, open the oven and check the consistency of the squash. It should be tender and slightly caramelized. If it isn’t, give it a few more minutes and then check again.

4. Sauté the diced onion and minced garlic in a vast skillet over medium heat until the onion becomes translucent.

5. In the skillet, combine the roasted squash with the vegetable broth, the coconut milk, and the cooked quinoa.

6. Combine the dried thyme, dried sage, and nutmeg, cooking for around 5 minutes to create a harmonious blend of flavors.

7. Combine the mixture evenly with the cranberries and pecans.

8. Continue cooking for 3 to 5 more minutes, until the cranberries are softened and the mixture is heated through.

9. Take it off the burner and see if you need to adjust the seasoning with salt and pepper before serving.

10. Before serving this warm and festive side dish, garnish it with freshly chopped parsley.

Equipment Needed

1. Oven
2. Baking sheet
3. Large mixing bowl
4. Skillet
5. Spatula or wooden spoon
6. Knife
7. Cutting board
8. Measuring spoons
9. Timer
10. Serving spoon

FAQ

• Q: Can I use frozen butternut squash for this recipe?A: Yes, frozen butternut squash can be used, but any extra water must be removed after thawing.
• Q: Is it possible to substitute another grain for the quinoa?A: Absolutely! You can replace the cooked rice, couscous, or even farro, though the cooking times may vary slightly.
• Q: Can this dish be made ahead of time?A. Yes, you can make this dish a day in advance. Keep it in an airtight container in the fridge and then reheat before you serve it.
• Q: How can I make this dish nut-free?A: To make it free of nuts, simply leave out the pecans or swap them for pumpkin seeds or sunflower seeds.
• Q: Can I use fresh herbs instead of dried?A: Yes, dried thyme and sage can be replaced with fresh. When using fresh herbs, you should use about three times the amount in comparison to when using dried.
• Q: Is there a substitute for coconut milk?If you choose not to use coconut milk, you can substitute it with almond milk or another creamy, plant-based milk for a similar texture.
• Q: How long will leftovers keep in the refrigerator?1. Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.

Substitutions and Variations

Butternut Squash:
Replace with sweet potatoes for an analogous texture and sweetness.
Olive Oil:
Consider using avocado or coconut oil instead of other oils to achieve a slightly different flavor in your cooking.
Vegetable Broth:
For a deeper umami flavor, use mushroom broth.
Coconut Milk:
Replace with almond milk or oat milk for a low-cal, nutty flavor.
Pecans:
You can substitute walnuts or almonds, which provide a nutty crunch that’s different in flavor and texture from whatever nut you use.

Pro Tips

1. Roast for Enhanced Flavor Roast the butternut squash on a parchment-lined baking sheet for easier cleanup and even caramelization. Spacing out the cubes ensures they roast rather than steam, enhancing their natural sweetness.

2. Boost the Aromatics Add a pinch of red pepper flakes while sautéing the onion and garlic for a subtle heat that complements the sweetness of the squash and cranberries.

3. Layer the Seasoning Season the quinoa while cooking with a bay leaf and a pinch of salt to infuse it with an extra layer of flavor, which will enhance the final dish.

4. Toast the Nuts Briefly toast the chopped pecans in a dry skillet over medium heat until fragrant before adding them to the dish. This will intensify their flavor and add a delightful crunch.

5. Fresh Herb Garnish Right before serving, add not only parsley but also a sprinkle of fresh lemon zest. This brings brightness and a fresh aroma to the dish, balancing the richness of the coconut milk and the earthy spices.