Description
A vibrant, nutrient-packed bowl featuring roasted butternut squash, quinoa, kale, cranberries, and pumpkin seeds—perfect for a healthy fall meal.
Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, cubed)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp cinnamon
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Pinch salt
- 2 cups kale (chopped, stems removed)
- 0.25 cup dried cranberries
- 0.25 cup roasted pumpkin seeds
- 1 avocado (sliced)
- 2 tbsp balsamic glaze (optional)
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread on baking sheet.
- Roast squash 25–30 minutes until golden and tender, flipping halfway.
- Rinse quinoa under cold water. Combine with water or vegetable broth and pinch of salt. Bring to boil, reduce heat, cover, simmer 15 minutes. Fluff and set aside.
- Massage chopped kale with a tiny drizzle of olive oil and pinch of salt for 2–3 minutes.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make dressing.
- Assemble bowls: start with quinoa, then layer roasted squash, kale, cranberries, avocado, pumpkin seeds. Drizzle dressing and optional balsamic glaze.
- Serve warm or refrigerate for a chilled salad variation.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Roasted Butternut Squash Quinoa