There’s something magical about the first cool breeze of fall. The leaves begin to turn, pumpkin spice everything pops up, and a serious craving for warm, comforting food hits. I remember as a kid, my grandma would always have a roasted butternut squash simmering in the oven, filling the entire house with this incredible, sweet aroma. It’s a scent that instantly transports me back to cozy evenings and happy memories. That’s why I’m so excited to share this recipe with you: Healthy Fall Recipes: Cozy Roasted Butternut Squash & Quinoa. It’s a dish that’s easy to make, packed with nutrients, and tastes like a warm hug.
Why You’ll Love This Recipe
This isn’t just a recipe; it’s an experience. Here’s what makes it special:
- Simple & Easy: Seriously, this recipe requires minimal effort. Perfect for busy weeknights!
- Healthy & Nutritious: It’s brimming with goodness – vitamins, fiber, and protein.
- Warm & Comforting: The roasted squash delivers a wonderful sweetness that’s incredibly satisfying.
- Versatile: You can adapt it to your taste preferences and what you have on hand.
- Naturally Gluten-Free & Vegan-Friendly: This makes it accessible to a wider range of dietary needs.
- Great for Meal Prep: Make a big batch on Sunday and enjoy healthy lunches all week.
Ingredients You’ll Need
Let’s gather our ingredients! I’ve listed everything you’ll need to create this deliciousness.
- Butternut Squash: 1 medium (about 2-3 pounds), peeled, seeded, and cubed into 1-inch pieces
- Quinoa: 1 cup, rinsed well
- Vegetable Broth: 2 cups (low sodium is best)
- Olive Oil: 3 tablespoons, divided
- Red Onion: 1 medium, thinly sliced
- Dried Cranberries: 1/2 cup
- Pecans or Walnuts: 1/4 cup, roughly chopped (optional, but highly recommended!)
- Fresh Sage: 2 tablespoons, chopped (or 1 teaspoon dried sage)
- Maple Syrup: 1-2 tablespoons (or honey if not vegan) – to taste
- Salt & Black Pepper: To taste
- Optional Add-ins: Feta cheese (if not vegan), kale or spinach, apple cider vinegar
Let’s Get Cooking: Step-by-Step Instructions
This recipe is broken down into straightforward steps. Don’t be intimidated; you’ve got this!
1. Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Make sure the squash is evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 25-35 minutes, or until the squash is tender and slightly caramelized. Flip the squash halfway through for even cooking.
2. Cook the Quinoa:
- While the squash is roasting, prepare the quinoa. Rinse the quinoa thoroughly under cold water. This helps remove any bitter saponins.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- Remove the saucepan from the heat and let it sit covered for 5 minutes. Then, fluff with a fork.
3. Sauté the Red Onion:
- While the quinoa is simmering, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the sliced red onion and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Don’t rush this – the caramelized onion adds so much flavor!
4. Combine and Flavor:
- Once the squash and quinoa are cooked, transfer the quinoa to a large bowl.
- Add the roasted butternut squash, sautéed red onion, dried cranberries, and chopped pecans or walnuts (if using).
- Stir gently to combine.
- Drizzle with maple syrup (or honey) to taste. Start with 1 tablespoon and add more if you prefer a sweeter flavor.
- Sprinkle with fresh chopped sage (or dried sage).
- Season with salt and pepper to taste.
5. Serve & Enjoy!
- Serve warm. This dish is delicious on its own or as a side dish.
Tips, Variations, and Serving Suggestions
Here’s how to take this recipe to the next level!
- Spice it Up: Add a pinch of cayenne pepper or a dash of chili flakes for a touch of heat.
- Add Greens: Stir in a few handfuls of chopped kale or spinach during the last few minutes of quinoa cooking for extra nutrients.
- Citrus Boost: A squeeze of lemon or orange juice brightens up the flavors beautifully.
- Apple Cider Vinegar: A teaspoon of apple cider vinegar added at the end adds a tang that balances the sweetness.
- Cheesy Goodness: Crumble some feta cheese over the top just before serving (if you’re not vegan). Goat cheese is also a lovely addition.
- Make it a Salad: Let the mixture cool completely and add it to a bed of mixed greens for a delicious fall salad.
- Protein Power: Add cooked chickpeas, black beans, or grilled chicken for a more substantial meal.
- Roast Other Veggies: Feel free to roast other fall vegetables alongside the butternut squash like Brussels sprouts or sweet potatoes.
Serving Suggestions:
- As a Side Dish: Pairs perfectly with roasted chicken, pork, or salmon.
- As a Main Course: Serve with a side salad for a complete and healthy meal.
- Warm Bowl Breakfast: Leftovers make a wonderfully cozy breakfast bowl!
Nutritional Information (Approximate)
This information is an estimate and can vary based on the specific ingredients used.
- Serving Size: 1 cup
- Calories: Approximately 350-400
- Protein: 9-12g
- Fat: 15-20g
- Carbohydrates: 45-55g
- Fiber: 8-10g
A Taste of Fall – You Can Do This!
This Roasted Butternut Squash and Quinoa recipe is more than just a dish. It’s a celebration of fall flavors and a simple way to nourish your body. Don’t be afraid to experiment with the variations and make it your own. The process is so rewarding, and that comforting taste will remind you of those cozy fall days. So, grab your ingredients, preheat your oven, and get ready to enjoy a delicious and healthy treat! Happy cooking!
