Butternut Squash Quinoa Bowls
These Butternut Squash Quinoa Bowls are cozy, colorful, and bursting with flavor. Roasted butternut squash brings natural sweetness, the fluffy quinoa adds heartiness, and a medley of toppings like leafy greens, crunchy seeds, and creamy dressing ties it all together. It’s warm enough to be comforting, but fresh enough to feel light and energizing.
Servings 4
Calories 410kcal
Cost $12–$15
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 2 cups kale or spinach chopped
- ½ red onion thinly sliced
- ¼ cup pumpkin seeds pepitas, toasted
- 1 avocado sliced (optional)
- Feta cheese or vegan feta crumbled (optional)
For the dressing
- ¼ cup tahini or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 –2 tablespoons water to thin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Toss the cubed squash with olive oil, paprika, salt, and pepper. Spread it on a lined baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until the squash is tender and edges are golden.
- While the squash is roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa with broth or water and bring it to a boil. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let it cool slightly.
- In a small bowl, whisk together tahini (or yogurt), lemon juice, maple syrup, and a pinch of salt. Add water gradually until it reaches a pourable consistency. Taste and adjust seasoning if needed.
- If using kale, you can massage it with a little olive oil to soften it or quickly sauté it in a skillet over medium heat until wilted. Spinach can be added raw or sautéed as well. This helps make the greens more tender and easier to eat.
- In a dry skillet over medium heat, toast the pumpkin seeds for 2–3 minutes until fragrant and lightly golden. Watch them closely to avoid burning.
- Start with a bed of quinoa, then layer on roasted squash, greens, red onion, avocado, and any additional toppings you like. Drizzle with dressing, sprinkle with feta (if using), and finish with toasted pumpkin seeds for crunch.
Notes
Roast the squash in a single layer.
Crowding the pan causes steaming instead of roasting. Spread out the squash so each piece gets those lovely caramelized edges. Rinse the quinoa thoroughly.
Quinoa has a natural coating called saponin that can taste bitter if not rinsed off. Use a fine mesh strainer and rinse under cold water before cooking. Adjust the dressing to your taste.
If you like it tangier, add more lemon juice. For a sweeter version, increase the maple syrup slightly. You can also spice it up with a pinch of cayenne or smoked paprika. Prep ingredients ahead of time.
Roast the squash, cook the quinoa, and make the dressing in advance. This makes it easy to throw together a quick lunch or dinner during the week.
Crowding the pan causes steaming instead of roasting. Spread out the squash so each piece gets those lovely caramelized edges. Rinse the quinoa thoroughly.
Quinoa has a natural coating called saponin that can taste bitter if not rinsed off. Use a fine mesh strainer and rinse under cold water before cooking. Adjust the dressing to your taste.
If you like it tangier, add more lemon juice. For a sweeter version, increase the maple syrup slightly. You can also spice it up with a pinch of cayenne or smoked paprika. Prep ingredients ahead of time.
Roast the squash, cook the quinoa, and make the dressing in advance. This makes it easy to throw together a quick lunch or dinner during the week.