As Thanksgiving approaches, we look forward to gathering with loved ones. Give thanks this season by making beautiful, healthy dishes that are just as simple as they are affordable.

Roasted Acorn Squash with Wild Rice & Quinoa Medley Cost per serving: $1.98

Wild Rice & Quinoa Medley This is a great dish to share or incorporate into a weekly meal plan. These dried grains are a reliable source of dietary fiber, protein, and micronutrients. The nutty flavor of this meal pairs well with rotisserie chicken, red kidney beans, or even stir-fried vegetables. Ingredients 32oz (1 pint) low sodium chicken broth 1 cup quinoa 1 cup long grain brown rice ½ cup black rice 1 yellow onion, diced 1 green bell pepper, diced

1 bunch fresh parsley, chopped finely 1tsp celery salt ½ tsp ground chipotle pepper 1 tbsp black pepper 1 tbsp garlic powder Vegetable oil, as needed Instructions Coat the bottom of a stock pot with oil and set to medium heat. Add diced green peppers and yellow onion. Let vegetables sizzle until the diced onion starts to brown. Add quinoa, brown rice, black rice, and chicken stock simultaneously. Bring chicken stock to a boil, incorporate seasonings, and let simmer until liquid has cooked down. If softer grains are preferred, then add one to two cups of water, let simmer down, and repeat until acceptable. Once the medley reaches appropriate tenderness, mix in the chopped parsley. Enjoy with friends and family or save and sauté to reheat. Serving size: 1 cup Servings per recipe: 7 Cost per serving: $1.16

Stuffed Acorn Squash Simple, seasonal, and savory! This autumnal squash is sure to impress. Ingredients 1 acorn squash 2 tbsp vegetable oil Instructions Cut acorn squash into halves and scrape out seeds. Coat the flesh with vegetable oil and set on baking tray. Bake at 425°F for 25 minutes. Season to taste and top with wild rice and quinoa medley. Serving size: ½ squash Servings per recipe: 2 Cost per serving: $0.82

Sydney Stout Washburn University SRWC November 2019