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Roasted Butternut Squash with Quinoa Delight

Roasted Butternut Squash & Quinoa made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1/4 cup chopped fresh parsley
  • 1/4 cup pomegranate seeds
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup crumbled feta cheese optional

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, cumin, smoked paprika, garlic powder, and cayenne pepper if using. Ensure the squash is evenly coated.
  3. Spread the seasoned squash on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized, tossing halfway through.
  4. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa and reduce heat to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  5. In a large serving bowl, combine the roasted butternut squash, cooked quinoa, chopped parsley, pomegranate seeds, and pumpkin seeds. Gently toss to mix.
  6. Drizzle lemon juice over the salad and add crumbled feta cheese if using. Toss again to combine all the flavors.
  7. Taste and adjust seasoning as needed with extra salt, pepper, or lemon juice.
  8. Serve warm or at room temperature. Enjoy!

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