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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
Cook Time 30 minutes
Total Time 50 minutes
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.