Roasted Butternut Squash & Quinoa Harvest Bowl – Cozy, Colorful, and Full of Fall Flavor

When autumn rolls in and the air turns crisp, there’s nothing more comforting than a warm harvest bowl brimming with seasonal colors and flavors. This Roasted Butternut Squash & Quinoa Harvest Bowl is everything you want in a wholesome fall meal—sweet roasted squash, nutty quinoa, leafy greens, crunchy pecans, and a dreamy maple-tahini dressing that ties it all together. It’s cozy, nourishing, and as beautiful as it is delicious.

Harvest bowls have become a staple in many kitchens because they’re endlessly customizable, deeply satisfying, and surprisingly simple to put together. This bowl in particular has that perfect balance of textures and flavors: caramelized squash that melts in your mouth, fluffy quinoa that soaks up all the dressing, tart cranberries for contrast, and toasted pecans that give every bite a little crunch. It’s a symphony of fall ingredients.

The inspiration for this recipe comes from the way seasonal produce naturally works together. Butternut squash and quinoa are a match made in heaven—comforting, wholesome, and hearty without feeling heavy. Add in spinach or kale, and you get a fresh, vibrant base that makes the whole bowl feel complete. But what really makes this dish shine is the maple-tahini dressing. Sweet, nutty, and silky, it tastes like the holiday season in liquid form.

This dish also happens to be perfect for meal prep. You can roast the squash and cook the quinoa ahead of time, store everything in separate containers, and assemble bowls throughout the week. The flavors only get better as they sit, especially the dressing. Whether you enjoy this for lunch, dinner, or a cozy weekend meal, it’s one of those recipes that makes you feel good from the inside out.

Perhaps the loveliest part of this harvest bowl is how customizable it is. Want to add roasted chickpeas for extra protein? Go for it. Craving a little goat cheese or feta? It adds incredible creaminess. Prefer kale to spinach? It works beautifully. This bowl is a canvas you can adjust with the seasons or your cravings, but it all begins with a foundation of roasted squash, quinoa, and a flavor-packed dressing that tastes like fall.

So grab your baking sheet, warm up your oven, and let the aromas of maple, squash, and roasted spices bring the cozy season straight into your kitchen. This is fall comfort food done right—simple, vibrant, nourishing, and unforgettable.

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Ingredients:

Roasted Butternut Squash:

• 4 cups diced butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika

Quinoa Base:

• 1 cup dry quinoa
• 2 cups water or broth
• 1/2 teaspoon salt

Bowl Add-Ins:

• 2 cups baby spinach (or kale)
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• Optional: goat cheese or feta

Maple-Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 2–4 tablespoons warm water (to thin)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

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Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced butternut squash with olive oil, salt, pepper, cinnamon, and smoked paprika.
3. Spread squash on a baking sheet and roast 25–30 minutes, flipping halfway.
4. Rinse quinoa under cold water, then add to a pot with water/broth and salt.
5. Bring to a simmer, cover, and cook 15 minutes. Let rest 5 minutes and fluff with a fork.
6. Prepare dressing by whisking together tahini, lemon juice, maple syrup, olive oil, and warm water until smooth.
7. In serving bowls, add spinach, warm quinoa, roasted squash, cranberries, and pecans.
8. Drizzle with maple-tahini dressing.
9. Add goat cheese or feta if desired.
10. Serve warm or chilled.

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Tips & Tricks

Want crispier squash?
Roast on parchment and avoid overcrowding.

Prefer a creamy bowl?
Add a scoop of hummus on top.

Meal prep tip:
Store dressing separately and add right before eating.

Want more protein?
Add roasted chickpeas, shredded chicken, or tofu.

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Variations

Autumn Apple Bowl:
Add diced roasted apples or fresh pomegranate arils.

Southwest Harvest Bowl:
Swap cranberries for black beans and add avocado.

Winter Greens Bowl:
Use massaged kale instead of spinach.

Cheesy Harvest Bowl:
Add goat cheese, feta, or shaved parmesan.

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Serving Suggestions

• Serve warm for ultimate comfort
• Pair with crusty bread or a cup of soup
• Great as a light lunch or hearty vegetarian dinner

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Storage Information

Refrigerator:
Keeps 3–4 days when stored separately.

Freezer:
Freeze quinoa and squash separately for up to 2 months (not the dressing).

Reheat:
Warm squash and quinoa in the microwave; add fresh greens and dressing after heating.

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FAQ

Can I use frozen squash?
Yes—roast directly from frozen, adding 5 minutes.

Can I use red quinoa?
Absolutely—any quinoa works.

Is the dressing vegan?
Yes, completely plant-based.

Can I prep a big batch?
Yes! This is a meal-prep superstar.

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History / Fun Facts

Harvest bowls are inspired by seasonal “Buddha bowls,” a modern concept of filling, nutrient-dense meals arranged beautifully in bowls. The fall harvest version highlights ingredients traditionally associated with autumn abundance—squash, nuts, grains, and sweet dried fruits. Each ingredient tells a story of seasonal cooking and cozy, wholesome meals shared during cooler months.