Created on November 28th, 2025 at 03:18 pm
A wholesome dish celebrating the flavors of autumn
The vibrant hues of a fall harvest shine through in this Healthy Fall Quinoa and Butternut Squash dish. Roasted butternut squash lends a comforting sweetness, while the nutty quinoa creates a satisfying base. This dish radiates warmth, perfect for crisp autumn evenings when the air is filled with the scent of spices mingling with sweet roasted vegetables. Each bite brings a gentle crunch from the squash and a satisfying chew from the quinoa, making the meal both hearty and nourishing. It’s a reflection of seasonal simplicity — cultivating flavors that celebrate the bounty of autumn.
This recipe embodies wholesome nourishment with minimal effort, allowing both the simplicity of ingredients and the ease of preparation to shine. The balance of textures and flavors speaks to the heart of home cooking, inviting you to share and enjoy it with loved ones.
Why This Dish Belongs in Your Rotation
This Healthy Fall Quinoa and Butternut Squash recipe offers a delightful combination of flavors and textures that make it truly special. The roasted butternut squash brings a natural sweetness and creaminess that harmonizes beautifully with the firm, nutty quinoa. As the dish bakes, the sweetness of the squash intensifies, releasing a rich, inviting aroma that fills your kitchen, creating an atmosphere of warmth and comfort.
Additionally, this dish is remarkably versatile. Serve it warm as a main course, or allow it to cool and enjoy it cold as a salad. It’s an excellent meal prep option, packing well for lunches or quick dinners. Ingredients can easily be adjusted based on what is seasonal or on hand. Leftovers store well in the fridge, and the flavors meld together overnight, making it taste even better the next day.
Time Breakdown
This dish comes together quickly, requiring minimal hands-on time. It’s an excellent choice for busy weeknights when you want something wholesome without the fuss. With just a bit of prep work, the oven does much of the cooking for you.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients List
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
- 1 medium butternut squash, peeled and cubed
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- Salt & pepper, to taste
- ½ cup dried cranberries (optional)
- ¼ cup chopped fresh parsley (optional)
Kitchen Tools
This recipe keeps things straightforward, using common kitchen tools that make the process smooth and enjoyable.
- Baking sheet
- Large pot with lid
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Mixing bowl
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- Spread the cubed butternut squash and sliced red onion on the prepared baking sheet. Drizzle with olive oil, and season with salt, pepper, ground cinnamon, and smoked paprika. Toss until evenly coated.
- Roast the vegetables in the preheated oven for 20–25 minutes, or until the squash is tender and lightly caramelized. Stir halfway through for even roasting. The aroma will be inviting as the spices meld with the sweetness of the squash.
- While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a large pot. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed all the liquid.
- Remove the pot from heat and let it sit for 5 minutes, covered. Fluff the quinoa with a fork, then add the roasted vegetables and cranberries, if using. Mix gently to combine.
- Top with freshly chopped parsley for a refreshing finish. Adjust seasoning as needed, then serve warm. Enjoy the delightful melding of flavors and textures.
Pro Tips
- Rinsing the quinoa helps remove its natural coating, called saponin, which can impart a bitter taste.
- Ensure the butternut squash is cut into uniform pieces for even cooking.
- Feel free to add nuts or seeds for extra crunch and protein.
- This dish can be served warm or cold, making it ideal for meal prep.
- If you’re short on time, you can use pre-cut butternut squash found in most grocery stores.
Fall Flavor and Comfort
This Healthy Fall Quinoa and Butternut Squash dish captures the essence of autumn on a plate. With its rich flavors and delightful texture, it’s a meal that nourishes both the body and spirit. Whether you’re enjoying it alone or sharing with family, it brings warmth to the table. It serves as a reminder that delicious, wholesome food doesn’t need to be complicated. Keep this recipe in your repertoire for those crisp fall evenings when comfort and nourishment are needed the most.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Fat | 8 g |
| Carbohydrates | 46 g |
| Fiber | 7 g |
| Sugar | 5 g |
| Sodium | 320 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Healthy Fall Quinoa and Butternut Squash
Ingredients
Grains and Broth
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
Vegetables
- 1 medium butternut squash, peeled and cubed
- 1 medium red onion, thinly sliced
Seasonings and Additions
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- Salt & pepper, to taste
- ½ cup dried cranberries (optional)
- ¼ cup chopped fresh parsley (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the cubed butternut squash and sliced red onion on the prepared baking sheet. Drizzle with olive oil, and season with salt, pepper, ground cinnamon, and smoked paprika. Toss until evenly coated.
Roasting
- Roast the vegetables in the preheated oven for 20–25 minutes, or until the squash is tender and lightly caramelized. Stir halfway through.
Cooking Quinoa
- While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a large pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed all the liquid.
- Remove the pot from heat and let it sit for 5 minutes, covered. Fluff the quinoa with a fork.
Combining
- Add the roasted vegetables and cranberries to the quinoa. Mix gently to combine.
- Top with freshly chopped parsley for a refreshing finish. Adjust seasoning as needed, then serve warm.
Notes
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