There are certain dishes that perfectly embody the flavors and comfort of fall, and the Roasted Butternut Squash & Quinoa Harvest Bowl is one of them. Warm, nourishing, colorful, and incredibly satisfying, this recipe brings together roasted seasonal vegetables, fluffy quinoa, crunchy nuts, sweet dried fruit, and a bright homemade dressing. It’s a complete, balanced meal that feels just as good to eat as it looks on the plate.

Harvest bowls have become wildly popular for good reason—they combine nutrient-packed ingredients into one hearty, wholesome bowl that you can enjoy for lunch, dinner, or meal prep. This particular bowl showcases everything we love about fall: caramelized butternut squash, earthy greens, warming spices, pops of sweetness from cranberries, and delicious textures in every bite.

Whether you’re looking for a healthy weeknight meal, a vegetarian-friendly dinner option, or an impressive lunch prep loaded with nutrients and flavor, this recipe delivers on all fronts. Let’s dive into everything that makes this bowl a seasonal favorite.

⭐ Why This Harvest Bowl Is So Good

1. Packed with Fall Flavor

Roasted butternut squash brings sweetness and depth, especially when caramelized properly. Combined with spices like cinnamon or paprika, each bite feels cozy and comforting.

2. High Protein & Fiber

Quinoa is one of the best plant-based proteins—it’s complete, gluten-free, and full of essential amino acids. Paired with squash, kale, and nuts, the bowl is nutrient-dense and filling.

3. Naturally Vegan & Easily Customizable

This bowl is fully plant-based—unless you choose to add cheese or chicken. Swap ingredients effortlessly to match your taste preferences.

4. Perfect for Meal Prep

Everything stores well, and the flavors deepen after chilling. Ideal for making ahead and assembling throughout the week.

5. Balanced & Satisfying

Sweet + savory + crunchy + hearty = perfection.

⭐ Ingredients for Roasted Butternut Squash & Quinoa Harvest Bowl

Roasted Squash

• 4 cups butternut squash, cubed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika (or cinnamon for a sweeter option)

Quinoa

• 1 cup dry quinoa
• 2 cups water or broth
• Pinch of salt

Bowl Add-Ins

• 2 cups chopped kale or spinach
• ½ cup dried cranberries
• ½ cup chopped pecans or walnuts
• ¼ cup crumbled feta cheese (optional)
• ¼ cup roasted chickpeas (optional crunch)

Maple Lemon Dressing

• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

⭐ Instructions (Step-by-Step)

1. Roast the Butternut Squash

1. Preheat oven to 425°F (220°C).
2. Place squash cubes on a baking sheet.
3. Toss with olive oil, salt, pepper, garlic powder, and paprika.
4. Spread in a single layer to encourage caramelization.
5. Roast 25–30 minutes, flipping halfway, until golden and tender.

2. Cook the Quinoa

6. Rinse quinoa under cold water.
7. Add quinoa and water (or broth) to a pot.
8. Bring to boil, cover, and reduce heat.
9. Simmer 12–15 minutes until water is absorbed.
10. Remove from heat and fluff with a fork.

3. Prepare the Dressing

11. In a small bowl, whisk together olive oil, maple syrup, lemon juice, Dijon mustard, apple cider vinegar, garlic, salt, and pepper.
12. Taste and adjust sweetness or acidity.

4. Assemble the Harvest Bowls

13. Place warm quinoa at the base of each bowl.
14. Add roasted squash.
15. Add chopped kale or spinach.
16. Sprinkle with cranberries and nuts.
17. Add feta or chickpeas if using.
18. Drizzle with dressing.

5. Serve

19. Serve warm immediately or refrigerate for meal prep.

Roasted Butternut Squash & Quinoa Harvest Bowl

A nourishing fall-inspired harvest bowl featuring roasted butternut squash, fluffy quinoa, greens, nuts, cranberries, and a maple lemon dressing.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: American, Fall

Calories: 420

Ingredients

  

Roasted Squash

• 4 cups butternut squash cubed
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp paprika

Quinoa

• 1 cup quinoa uncooked
• 2 cups water or broth
• salt pinch

Bowl Add-Ins

• 2 cups kale or spinach chopped
• 0.5 cup dried cranberries
• 0.5 cup pecans or walnuts chopped
• 0.25 cup feta cheese optional

Maple Lemon Dressing

• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 clove garlic minced
• salt and pepper to taste

Equipment

• Baking sheet
• Pot for cooking quinoa
• Mixing bowls
• Whisk
• Knife and cutting board

Method

 

1. Preheat oven to 425°F (220°C). Toss butternut squash with oil and spices and roast until tender.
2. Rinse quinoa and cook in water or broth until fluffy.
3. Whisk together dressing ingredients until smooth.
4. Place quinoa in bowls and top with roasted squash, greens, cranberries, nuts, and optional cheese.
5. Drizzle with dressing and serve warm.

Notes

To soften kale, massage with a few drops of oil before adding to the bowl.

⭐ Tips for the Best Harvest Bowl

Caramelize the Squash

High heat (425°F) ensures color and sweetness.

Massage the Kale

If using kale, rub with a bit of oil for 30 seconds to soften.

Toast the Nuts

Adds deeper flavor and amazing crunch.

Double the Dressing

This dressing is so good you’ll want extra for salads throughout the week.

Add protein

• Roasted chicken
• Grilled salmon
• Crispy tofu
• Chickpeas or lentils

⭐ Variations

Fall Apple Harvest Bowl

Add thin apple slices or roasted apples.

Sweet Potato Version

Replace squash with roasted sweet potato cubes.

Mediterranean Harvest Bowl

Swap cranberries for olives, feta, and lemon herb dressing.

Spicy Version

Add chili flakes or a dash of hot honey.

⭐ Serving Suggestions

• Serve alongside soup for a cozy fall dinner
• Pack as a travel-friendly lunch
• Pair with warm bread or rolls
• Serve as a vegetarian main dish for holidays

⭐ Fun Facts

• Quinoa is considered an ancient grain and a superfood—once prized by the Incas.
• Butternut squash is naturally high in vitamin A, potassium, and antioxidants.
• Harvest bowls became a popular café trend due to their versatility and visual appeal.