Cozy Roasted Butternut Squash Bowl Recipe You’ll Love

Name: Cozy Roasted Butternut Squash Bowl Recipe You’ll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 4 cups butternut squash, peeled, seeded, and cubed; 1 cup quinoa, rinsed and cooked; 2 tablespoons olive oil; 1 tablespoon maple syrup; ½ teaspoon ground cinnamon; 1 clove garlic, minced or grated; 1 teaspoon Dijon mustard; 2 tablespoons apple cider vinegar; 2 cups fresh spinach, washed; ¼ cup pecans, roughly chopped and toasted; ¼ cup dried cranberries; Salt & pepper to taste

Posted on November 11, 2025

roasted butternut squash bowl - featured image

Main Dishes

Jump to Recipe

There’s nothing quite like the smell of roasted butternut squash wafting through the kitchen on a crisp afternoon. It’s warm, earthy, and downright comforting, like a hug in bowl form. This Cozy Roasted Butternut Squash & Quinoa Bowl is one of those recipes that checks all the boxes: hearty, nutritious, and packed with flavor. It’s a dish I turn to when I want something satisfying yet wholesome, and let me tell you—it never disappoints.

I first whipped this up on a chilly fall day when I was craving something warm and filling but didn’t want to spend hours in the kitchen. It quickly became a staple in my meal rotation. Whether I’m serving it for dinner or packing it up for lunch the next day, it’s a guaranteed crowd-pleaser. Plus, the combination of nutty quinoa, caramelized squash, and punchy vinaigrette is just *chef’s kiss*. Trust me, you’ll be going back for seconds.

Why You’ll Love This Recipe

Easy to make: With simple steps and minimal prep, this recipe is perfect for busy weekdays or lazy weekends. No complicated techniques, just straightforward cooking.
Healthy & wholesome: Packed with fiber, vitamins, and plant-based protein, this bowl is as nourishing as it is delicious.
Customizable: Add your favorite veggies, swap out the quinoa for brown rice, or top it with a fried egg for extra richness. The possibilities are endless!
Meal prep friendly: Make a big batch and enjoy it throughout the week. It reheats beautifully and is even tasty cold.
Flavor explosion: The sweetness of roasted butternut squash pairs perfectly with the tangy dressing and hearty quinoa. Every bite is a flavor bomb.

What sets this recipe apart is the homemade dressing—it’s the perfect balance of tangy, sweet, and savory. Combined with the caramelized squash and nutty quinoa, it’s a game-changer. Plus, who doesn’t love a recipe that’s good for you but doesn’t taste like “health food”? This is the ultimate comfort meal that feels indulgent but is packed with nutrients.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that come together to create a symphony of flavors. Most of these are pantry staples, but feel free to make swaps based on what you have on hand!

Butternut squash: Peeled, seeded, and cubed (about 4 cups). Look for a squash that’s firm and bright orange.
Quinoa: 1 cup, rinsed and cooked according to package instructions. Any variety works—white, red, or tri-color.
Olive oil: 2 tablespoons for roasting the squash and making the dressing.
Maple syrup: 1 tablespoon for a touch of natural sweetness.
Ground cinnamon: ½ teaspoon for a warm, cozy flavor.
Garlic: 1 clove, minced or grated, for the dressing.
Dijon mustard: 1 teaspoon for a tangy kick in the dressing.
Apple cider vinegar: 2 tablespoons for acidity and brightness.
Spinach: 2 cups, fresh and washed (or your favorite leafy greens).
Pecans: ¼ cup, roughly chopped and toasted for crunch.
Dried cranberries: ¼ cup, for a pop of sweetness.
Salt & pepper: To taste.

If you’re missing an ingredient, don’t stress! You can swap out the pecans for walnuts, use honey instead of maple syrup, or even sub out spinach for kale or arugula.

Equipment Needed

Baking sheet: For roasting the squash. Use parchment paper to avoid sticking.
Medium saucepan: To cook the quinoa perfectly fluffy.
Small mixing bowl: For whisking up the dressing.
Knife & cutting board: For peeling and cubing the squash.
Wooden spoon: Ideal for tossing the squash and stirring the quinoa.

If you don’t have parchment paper, a silicone baking mat works great too. And if you’re short on mixing bowls, you can whisk the dressing directly in a jar—just shake it up!

Detailed Preparation Method

Preheat your oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the squash: Peel, seed, and cube your butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, maple syrup, cinnamon, salt, and pepper. Spread into a single layer on the baking sheet.
Roast the squash: Bake for 25-30 minutes, flipping halfway through, until tender and caramelized. You want the edges to be slightly golden.
Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Add to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce to simmer, and cook for 15 minutes. Fluff with a fork.
Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil, minced garlic, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust seasoning as needed.
Assemble the bowl: Divide quinoa between bowls. Top with roasted squash, fresh spinach, toasted pecans, and dried cranberries.
Drizzle dressing: Pour the vinaigrette over each bowl and toss lightly to coat everything evenly.
Serve: Enjoy your cozy roasted butternut squash bowl warm, with a sprinkle of extra pecans on top if desired.

Cooking Tips & Techniques

Make sure to spread the squash in a single layer on the baking sheet to ensure even roasting. Crowded pieces can steam instead of caramelize.
If your quinoa is coming out mushy, try using a 2:1 water-to-quinoa ratio and letting it rest covered after cooking.
Toast the pecans in a dry skillet for 3-5 minutes until fragrant. This extra step adds incredible flavor.
Don’t skip the dressing! It ties all the flavors together beautifully. If you prefer a creamier option, whisk in a tablespoon of tahini.
For added protein, top your bowl with grilled chicken, roasted chickpeas, or a fried egg.

Variations & Adaptations

Make it vegan: Swap out the honey for maple syrup in the dressing.
Gluten-free option: Quinoa is naturally gluten-free, but double-check your apple cider vinegar and Dijon mustard ingredients to ensure there’s no hidden gluten.
Seasonal twist: In summer, swap out butternut squash for roasted sweet potatoes or zucchini. In spring, asparagus can be a great addition.
Spice it up: Add a pinch of cayenne or smoked paprika to the squash for a hint of heat.
Custom toppings: Try feta cheese, pumpkin seeds, or even a dollop of Greek yogurt for extra flavor.

Serving & Storage Suggestions

This roasted butternut squash bowl is best served warm, straight from the oven. Pair it with a refreshing glass of sparkling water or herbal tea for a cozy meal.

If you’re meal prepping, let the squash and quinoa cool completely before storing in an airtight container. It will keep in the fridge for up to 5 days. For longer storage, freeze individual portions for up to 3 months.

To reheat, pop it in the microwave or warm it in a skillet with a splash of water. As the flavors meld, it tastes even better the next day!

Nutritional Information & Benefits

Each serving of this Cozy Roasted Butternut Squash & Quinoa Bowl is packed with nutrients:

Calories: Approximately 350-400 per serving
Protein: 10g per serving, thanks to the quinoa and pecans
Fiber: High in fiber, supporting digestion and keeping you full longer.
Vitamins: Butternut squash is rich in Vitamin A and antioxidants, great for your skin and immune system.

This recipe is naturally gluten-free, vegetarian, and can easily be made vegan. Plus, it’s low in fat and perfect for anyone looking for a nutrient-packed meal.

Conclusion

There’s something truly magical about the simplicity of this Cozy Roasted Butternut Squash & Quinoa Bowl. The combination of textures and flavors makes it a dish you’ll want to make again and again. Whether you’re cooking for yourself, your family, or a group of friends, this recipe is sure to hit the spot.

Feel free to experiment with the ingredients and make it uniquely yours. Add your favorite toppings, play with the spices, or try it with different grains. I’d love to hear how you make it your own! Leave a comment below or share your adaptations—it’s always fun to see how others enjoy this recipe.

Now grab your apron, roast some squash, and let the aroma fill your home. You’ve got this!

FAQs

Can I use frozen butternut squash?

Absolutely! Frozen butternut squash works well. Just make sure to thaw it and pat it dry before roasting to avoid excess moisture.

Can I prepare the components ahead of time?

Yes! You can roast the squash and cook the quinoa up to 3 days in advance. Store them in separate containers in the fridge and assemble the bowls when ready to serve.

How do I make this recipe vegan?

It’s super easy! Swap out honey for more maple syrup in the dressing, and you’re good to go.

What other greens can I use besides spinach?

Kale, arugula, or even mixed greens work beautifully in this recipe. Just keep in mind that sturdier greens like kale may need a quick massage with olive oil to soften them.

Can I use another grain instead of quinoa?

Definitely! Brown rice, farro, or couscous are great alternatives. Just adjust the cooking times according to the grain you choose.