It is almost Fall here in Jersey and just like the store’s everything starts to roll out early including produce! Although you can find butternut squash pretty much year round, now is the time it really makes a presence and the recipes start to roll in…like this one!
Butternut squash is apart of the gourd family (think pumpkin, melon, cucumber) and has seeds so yes, it is technically a fruit. Low in fat, a great source of fiber and Vitamin A (hence its orangey color) is another reason why I add this ‘fruit’ to my Fall fav list.
Goes great as a meal or a tasty side dish. I have been enjoying it both ways this past week. I had it over greens for a salad and then on the side with my turkey burger. All you need for this bowl is;
Butternut Squash (I purchase mine pre-cut)
Plus the dressing that goes on it is so yum that I plan to make it again to use on other salad recipes. Made from simple ingredients that you probably have right in your pantry too!
Honey or Maple Syrup
Honey Mustard (or dijon)
Apple Cider Vinegar
All the tastes of Fall if you ask me! Plus this is a great option for meal prep as it can be stored in the fridge for a few days. Just keep the dressing separate until ready to eat. Get creative with your add in’s too! Different dried fruits, nuts or seeds.
Let me see your creations – love seeing what you all are up to! Let’s connect on Instagram or Facebook!
Butternut Squash Quinoa Bowl
- 1 package cut up butternut squash or 1 small whole one, roasted, seeded and cut into bite-size chunks
- 3/4 cup uncooked quinoa
- 1/2 small red onion diced
- 1/2 cup dried cherries
- 1/2 cup pumpkin seeds
- Salt & Pepper to taste
- 3 tbsp EVOO
- 1.5 tbsp apple cider vinegar
- 1 tbsp honey mustard
- 1 tsp honey
- salt & pepper to taste
Preheat oven to 400f. Spray a lined baking sheet with oil and add chopped butternut squash. Cook for 30 minutes turning halfway through. Pierce with a fork to check for doneness.
Cook quinoa according to package directions while squash is cooking. (quinoa can be made ahead of time too)
In a small jar or bowl mix the dressing ingredients together - taste and adjust seasonings.
Once squash is done, scrape into large bowl. Add the cooked quinoa, onions, pumpkin seeds, dried cherries, and salt and pepper.
Drizzle dressing over the entire bowl if enjoying right away. Otherwise, store separately and add dressing before enjoying.
Can be stored in the fridge for a few days.