A wholesome, warm fall favorite salad
This Healthy Fall Recipe brings together sweet roasted butternut squash, fluffy quinoa, and warm seasonal spices for the perfect cozy weeknight dish. It’s naturally nutrient-dense, gently sweet, and incredibly satisfying without feeling heavy—ideal for crisp autumn evenings. Whether you’re meal-prepping for the week or looking for a quick comfort dinner, this recipe comes together with simple steps and minimal dishes, making it perfect for busy schedules. With its vibrant colors and comforting aroma, this roasted squash and quinoa bowl is a fall staple you’ll find yourself making again and again.
⏱️ Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
📝 Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup dry quinoa, rinsed
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup dried cranberries
- ¼ cup chopped pecans (or walnuts)
- 2 tbsp fresh parsley, chopped
- Optional: drizzle of maple syrup or balsamic glaze
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large baking sheet
- Medium saucepan with lid
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
👩🍳 Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Add the cubed butternut squash to a bowl. Drizzle with olive oil, then sprinkle cinnamon, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread squash in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway. Squash should be soft with caramelized edges. 🧡
- While the squash roasts, combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until broth is absorbed.
- Fluff quinoa with a fork.
- Assemble bowls: layer quinoa on the bottom, top with roasted squash, dried cranberries, pecans, and fresh parsley.
- Finish with a light drizzle of maple syrup or balsamic glaze if you want an extra cozy touch. 😍✨
💡 Pro Tips
- Storage: Keeps well in the fridge for up to 4 days—perfect for meal prep.
- Add Protein: Chickpeas, grilled chicken, or tofu fit beautifully without overwhelming the fall flavors.
- Swap the Squash: Try sweet potatoes or delicata squash if you’re out of butternut.
- Make It Creamy: Add goat cheese or feta right before serving for an indulgent twist.