ROASTED BUTTERNUT SQUASH AND QUINOA BOWL
This Roasted Butternut Squash and Quinoa Bowl is a wholesome, nutrient-dense meal perfect for any time of the day, with a base of fluffy quinoa and tender roasted butternut squash. This dish delivers a comforting balance of textures and flavours. A touch of cinnamon enhances the natural sweetness of the squash; salt and pepper add taste, while olive oil provides a hint of richness. This simple yet satisfying meal is packed with fibre, vitamins and plant-based protein, making it an excellent choice for those looking for a nutritious and easy-to-prepare dish. Whether enjoyed as a light lunch, a side dish or a hearty snack, this recipe is adaptable and can be customised with additional ingredients for added variety. Plus, it is naturally gluten-free and vegetarian-friendly, making it suitable for a range of dietary preferences.
RECIPE CATEGORY
Lunch, Dinner, Snack, Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Prepare in Advance
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Vegan, Vegetarian, Wheat/Gluten-Free
DISH TYPE
Salad, Bowl
INGREDIENTS
There are the following ingredients for Roasted Butternut Squash and Quinoa Bowl:
- 50g cooked quinoa
- 50g butternut squash, cubed
- ½ tsp olive oil
- ½ tsp cinnamon
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 22g
- Fats: 2g
- Fibre: 3g
- Sugar: 2g
- Sodium: 5mg
PREPARATION
- Preheat oven: Set the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare the squash: Peel and cut the butternut squash into uniform cubes for even cooking.
- Season the squash: Toss the cubes with olive oil, cinnamon, salt and pepper in a mixing bowl until evenly coated.
- Arrange on tray: Spread the squash in a single layer on the baking tray, ensuring the pieces do not overlap.
- Roast: Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Cook the quinoa: If not already prepared, cook the quinoa according to package instructions.
- Fluff the quinoa: Use a fork to separate the grains and let it cool slightly before mixing.
- Combine Ingredients: In a serving bowl, mix the roasted butternut squash with the quinoa, gently tossing to combine.
- Adjust seasoning: Taste the dish and add more salt, pepper or cinnamon as needed.
- Serve: Enjoy warm with an optional drizzle of olive oil or an extra sprinkle of cinnamon.
PREP TIME
5 minutes
COOKING TIME
20-25 minutes
TIPS
Here are some tips for the preparation of Roasted Butternut Squash and Quinoa Bowl:
- Even roasting: Cut the butternut squash into uniform cubes for even cooking. This ensures all pieces roast at the same rate.
- Extra crispiness: If you prefer caramelised edges, roast for an additional 5 minutes or increase the oven temperature slightly in the last few minutes.
- Flavour boost: Add a drizzle of maple syrup before roasting to enhance the natural sweetness of the butternut squash.
- Efficient prep: Use pre-cut butternut squash to save time on chopping.
- Serving ideas: Enjoy this bowl on its own or pair it with fresh greens like arugula or spinach for added freshness.
VARIATIONS
- Protein boost: Add chickpeas, grilled tofu or a sprinkle of hemp seeds to increase protein content.
- Nutty crunch: Top with toasted almonds, pecans or walnuts for added texture and flavour.
- Leafy greens: Serve over a bed of spinach, kale or mixed greens to turn it into a more substantial salad.
- Spicy twist: For a bit of heat, add a pinch of cayenne pepper, smoked paprika or red pepper flakes.
- Citrus freshness: A squeeze of fresh lemon or orange juice before serving can brighten up the flavours.
- Dressing option: Drizzle with a tahini dressing or balsamic glaze for an extra layer of flavour.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. This recipe makes it an excellent option for meal prep.
- Freezing: While quinoa freezes well, it’s best to store the roasted squash separately to maintain its texture. Freeze the squash in a sealed container for up to 2 months and defrost overnight in the fridge before reheating.
- Reheating: Warm in the microwave for 1-2 minutes or in the oven at 180°C (350°F) for 5-10 minutes until heated through.
- Make-ahead tip: You can roast the butternut squash in advance and store it separately. When ready to serve, combine it with freshly cooked quinoa for a quick meal.