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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
  • Dressing:
  • 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.