Are you craving a dish that perfectly combines health, flavor, and comfort? Look no further than this Roasted Butternut Squash & Quinoa Harvest Bowl! Packed with the earthy sweetness of roasted butternut squash, nutty quinoa, and vibrant greens, this bowl is a celebration of fall’s vibrant flavors. What’s even better? It comes together in no time, making it perfect for busy weeknights or a quick lunch.
Did you know that butternut squash is not just delicious but also loaded with vitamins A and C? It’s a versatile ingredient that can take your meals to the next level. Whether you’re a meal-prepping pro or just getting started, this harvest bowl is sure to please the whole family with its delightful medley of textures and flavors. So, are you ready to whip up something healthy yet satisfying? Let’s dive into the recipe!
What is Roasted Butternut Squash & Quinoa Harvest Bowl?
Now, what’s in a name? When we say “Roasted Butternut Squash & Quinoa Harvest Bowl,” it sounds like a sophisticated dish, doesn’t it? But don’t let the fancy title intimidate you! Picture this: roasted squash sitting atop fluffy quinoa, mingling with fresh greens and a drizzle of tasty dressing. It’s like a hug in a bowl! Who knew that the way to a healthy meal could be so appealing—”the way to a man’s heart is through his stomach,” after all! So why not grab your ingredients and join the wholesome fun?
Why You’ll Love This Roasted Butternut Squash & Quinoa Harvest Bowl
This dish is a true standout for a multitude of reasons. First, the roasted butternut squash is the star of the show—its subtle sweetness pairs beautifully with the protein-packed quinoa, making each bite a delightful experience. Second, making this delicious bowl at home can save you money while giving you the freedom to customize it with your favorite toppings. Imagine creamy avocado, crunchy nuts, or zesty feta cheese enhancing the dish even more! If you enjoy vibrant, healthful recipes, you’ll also want to check out our delightful Grilled Vegetable Couscous Bowl for more inspiration.
Ready to enjoy a dish bursting with flavor? Let’s get started!
How to Make Roasted Butternut Squash & Quinoa Harvest Bowl
Quick Overview
Navigating your way to a delicious and healthy meal doesn’t have to be complicated! This Roasted Butternut Squash & Quinoa Harvest Bowl is not only easy to make but also satisfying and flavorful. You’ll find it takes just about 30 minutes from prep to plate—perfect for when you’re short on time but still want to enjoy a wholesome meal.
Key Ingredients for Roasted Butternut Squash & Quinoa Harvest Bowl
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup kale or spinach, chopped
- 1 red bell pepper, diced
- 1 small red onion, diced
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- Optional toppings: avocado, nuts or seeds, lemon juice, or your favorite dressing
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Squash: In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper to taste. Spread the squash evenly on a baking sheet.
- Roast the Squash: Place the baking sheet in the oven and roast the squash for about 25-30 minutes, or until it’s tender and lightly caramelized, flipping halfway through.
- Cook the Quinoa: While the squash is roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan over high heat. Once it comes to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- Sauté the Vegetables: In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5-7 minutes. If using, throw in the chopped kale or spinach, cooking just until wilted.
- Assemble the Bowl: In a large bowl, combine the roasted butternut squash, cooked quinoa, and sautéed vegetables. Toss everything gently to combine, adjusting the seasoning as needed.
- Serve & Enjoy: Serve warm, topped with your favorite extras like avocado, nuts, seeds, or dressing, for an added burst of flavor.
Top Tips for Perfecting Roasted Butternut Squash & Quinoa Harvest Bowl
- Make It Your Own: Feel free to swap out vegetables based on what you have on hand or prefer. Roasted Brussels sprouts or sweet potatoes work great in this bowl too!
- Storage Hacks: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish makes for fantastic meal prep!
- Reheating: To reheat, you can use the microwave or warm it in a skillet on the stovetop. Add a splash of water or broth to prevent drying out.
Storing and Reheating Tips
To keep your Roasted Butternut Squash & Quinoa Harvest Bowl fresh, transfer any leftovers to an airtight container. It should stay delicious in the refrigerator for 3 days. When you’re ready to enjoy it again, just reheat portions in the microwave or on the stovetop, adding a touch of liquid if necessary to keep it moist.
Now that you have all the information you need, why not gather your ingredients and try crafting this delightful Roasted Butternut Squash & Quinoa Harvest Bowl? With every bite, you’ll be embracing healthy eating without sacrificing flavor. Happy cooking!
Roasted Butternut Squash & Quinoa Harvest Bowl
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup kale or spinach, chopped
- 1 red bell pepper, diced
- 1 small red onion, diced
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- Optional toppings: avocado, nuts or seeds, lemon juice, or your favorite dressing Feel free to customize!
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper to taste. Spread the squash evenly on a baking sheet.
Cooking
- Place the baking sheet in the oven and roast the squash for about 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan over high heat. Once it comes to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid has been absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for an additional 5 minutes.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5-7 minutes. If using, add the chopped kale or spinach and cook just until wilted.
Assembly
- In a large bowl, combine the roasted butternut squash, cooked quinoa, and sautéed vegetables. Toss gently to combine and adjust seasoning as needed.
- Serve warm, topped with your favorite extras like avocado, nuts, seeds, or dressing.
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