Healthy Fall Quinoa and Butternut Squash
A wholesome dish celebrating the flavors of autumn with roasted butternut squash and nutty quinoa, perfect for crisp evenings.
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
Rinsing the quinoa helps remove its natural coating, ensuring better flavor. This dish can be served warm or chilled, making it ideal for meal prep.