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Roasted Butternut Squash & Quinoa Harvest Bowl

A cozy fall grain bowl made with roasted butternut squash, fluffy quinoa, fresh greens, 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, Lunch
Cuisine: American, Autumn
Calories: 420

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 3 tbsp olive oil divided
  • 1 tbsp maple syrup
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 cups baby spinach
  • 0.33 cup dried cranberries
  • 0.25 cup pumpkin seeds toasted

Equipment

  • Baking sheet
  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed squash with olive oil, maple syrup, spices, salt, and pepper.
  3. Roast for 25–30 minutes until tender and caramelized.
  4. Cook quinoa in vegetable broth until fluffy.
  5. Whisk dressing ingredients until smooth.
  6. Assemble bowls and drizzle with dressing before serving.

Notes

Store components separately for easy meal prep.