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Roasted Butternut Squash & Quinoa Harvest Bowl

A cozy and colorful fall harvest bowl filled with roasted squash, quinoa, greens, cranberries, pecans, and a maple-tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Healthy, Lunch
Cuisine: American, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Butternut Squash
  • 4 cups diced butternut squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
Quinoa
  • 1 cup quinoa
  • 2 cups water or broth
  • 1/2 tsp salt
Bowl Add-Ins
  • 2 cups baby spinach or kale
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
Maple-Tahini Dressing
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 2-4 tbsp warm water to thin
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Roast butternut squash until tender and caramelized.
  2. Cook quinoa and fluff with a fork.
  3. Whisk dressing ingredients until smooth.
  4. Assemble bowls with greens, quinoa, squash, cranberries, and pecans.
  5. Drizzle with dressing and serve.

Notes

Add chickpeas or goat cheese for extra protein and flavor.