Description
A hearty, nutritious, and flavorful bowl featuring roasted butternut squash, quinoa, and a tangy homemade dressing. Perfect for a comforting meal or meal prep.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- Bake for 25-30 minutes, flipping halfway through, until tender and caramelized. The edges should be slightly golden.
- 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.
- In a small bowl, whisk together 1 tablespoon olive oil, minced garlic, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust seasoning as needed.
- Divide quinoa between bowls. Top with roasted squash, fresh spinach, toasted pecans, and dried cranberries.
- Pour the vinaigrette over each bowl and toss lightly to coat everything evenly.
- Enjoy your cozy roasted butternut squash bowl warm, with a sprinkle of extra pecans on top if desired.
Notes
[‘Spread the squash in a single layer on the baking sheet to ensure even roasting.’, ‘Use a 2:1 water-to-quinoa ratio and let it rest covered after cooking for fluffy quinoa.’, ‘Toast the pecans in a dry skillet for 3-5 minutes until fragrant for added flavor.’, ‘Don’t skip the dressing—it ties all the flavors together beautifully.’, ‘For added protein, top your bowl with grilled chicken, roasted chickpeas, or a fried egg.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350400
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 8
- Protein: 10
Keywords: butternut squash, quinoa bowl, healthy recipe, vegetarian, gluten-free, meal prep, comfort food