Roasted Butternut Squash & Quinoa Harvest Bowl: A Healthy Autumn Delight

When the crisp air of fall rolls in, there’s nothing more comforting than a warm, nourishing bowl packed with vibrant colors, textures, and flavors. The Roasted Butternut Squash & Quinoa Harvest Bowl is exactly that—a wholesome, easy-to-make meal that’s as visually appealing as it is delicious. Perfect for a quick lunch, cozy dinner, or even meal prep for the week, this bowl is full of autumnal goodness: sweet roasted squash, nutty quinoa, hearty kale, tart cranberries, and crunchy pumpkin seeds.

Whether you’re vegan, vegetarian, or simply looking for a nutrient-packed recipe, this harvest bowl delivers protein, fiber, vitamins, and antioxidants in every bite. Not to mention, it’s visually stunning and ideal for those “Instagram-worthy” meal shots!

Ingredients

• For the Roasted Butternut Squash:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
• For the Quinoa Base:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
• For the Harvest Bowl Toppings:
  • 2 cups chopped kale, stems removed
  • ¼ cup dried cranberries
  • ¼ cup roasted pumpkin seeds (pepitas)
  • 1 avocado, sliced
  • 2 tbsp balsamic glaze (optional)
• For the Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • Salt and pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Butternut Squash: Toss cubed squash with olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes until golden and tender, flipping halfway through.
3. Cook the Quinoa: While the squash is roasting, rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water or vegetable broth with a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
4. Prepare the Kale: Massage the chopped kale with a tiny drizzle of olive oil and pinch of salt for 2–3 minutes until slightly softened. This step enhances its flavor and texture.
5. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified. Adjust seasoning to taste.
6. Assemble the Bowl: Start with a base of quinoa in each bowl. Layer roasted butternut squash, massaged kale, dried cranberries, avocado slices, and pumpkin seeds on top. Drizzle with prepared dressing and optional balsamic glaze.
7. Serve & Enjoy: Serve immediately for warm bowls or refrigerate for a chilled salad variation. Perfect for meal prep—keeps fresh up to 3 days in the fridge.

Tips for the Perfect Harvest Bowl

• Roasting Tips: Cut the squash into uniform pieces to ensure even cooking. Toss with spices just before roasting to avoid burning.
• Quinoa Cooking Tip: Rinse quinoa well to remove the natural bitterness. Cooking it in vegetable broth adds extra flavor.
• Kale Hack: Massaging kale makes it tender and reduces bitterness, ideal for raw salads or bowls.
• Make it Protein-Packed: Add roasted chickpeas, tofu cubes, or grilled chicken for extra protein.
• Batch Cooking: Roast extra squash and cook extra quinoa for weekday lunches—reheat in the microwave or enjoy cold.

Roasted Butternut Squash & Quinoa Harvest Bowl

A vibrant, nutrient-packed bowl featuring roasted butternut squash, quinoa, kale, cranberries, and pumpkin seeds—perfect for a healthy fall meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main

Cuisine: American, Autumn

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Roasted Butternut Squash

• 1 medium butternut squash peeled, seeded, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp cinnamon
• 0.5 tsp salt
• 0.25 tsp black pepper

Quinoa Base

• 1 cup quinoa rinsed
• 2 cups water or vegetable broth
• Pinch salt

Harvest Bowl Toppings

• 2 cups kale chopped, stems removed
• 0.25 cup dried cranberries
• 0.25 cup roasted pumpkin seeds
• 1 avocado sliced
• 2 tbsp balsamic glaze optional

Dressing

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• to taste salt and pepper

Equipment

• Mixing bowls
• Baking sheet
• Saucepan
• Whisk

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cubed butternut squash with olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread on baking sheet.
3. Roast squash 25–30 minutes until golden and tender, flipping halfway.
4. Rinse quinoa under cold water. Combine with water or vegetable broth and pinch of salt. Bring to boil, reduce heat, cover, simmer 15 minutes. Fluff and set aside.
5. Massage chopped kale with a tiny drizzle of olive oil and pinch of salt for 2–3 minutes.
6. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make dressing.
7. Assemble bowls: start with quinoa, then layer roasted squash, kale, cranberries, avocado, pumpkin seeds. Drizzle dressing and optional balsamic glaze.
8. Serve warm or refrigerate for a chilled salad variation.

Notes

Meal prep friendly: store components separately and assemble before eating.

Variations

• Vegan: Use maple syrup instead of honey and omit any animal products.
• Nutty Twist: Add toasted almonds or walnuts for extra crunch.
• Grain Swap: Substitute quinoa with farro, barley, or brown rice for a different texture.
• Sweet & Savory: Toss in roasted apples or pears with the squash for a naturally sweet touch.
• Spicy Kick: Sprinkle red pepper flakes on the roasted squash for warmth.

Serving Suggestions

• Serve as a main meal for lunch or dinner with a slice of crusty bread.
• Pair with a warm soup, like butternut squash bisque, for a complete fall meal.
• Top with a soft-boiled egg for added richness.
• Use as a meal prep option: store components separately and assemble before eating for maximum freshness.

Fun Facts & Cultural Context

• Quinoa has been cultivated for over 5,000 years in the Andes and was a staple for the Incas, often called the “mother grain” for its nutritional value.
• Butternut squash is a winter squash native to Central and South America, packed with vitamins A and C, making it perfect for fall immunity boosts.
• Harvest bowls became popular in modern cuisine as a “build-your-own” nutrient-dense bowl concept, emphasizing seasonal ingredients and balanced macros.

Why This Bowl is So Good

• Balanced Nutrition: Protein from quinoa, fiber and antioxidants from squash and kale, healthy fats from avocado and seeds.
• Seasonal Flavors: Sweet, savory, earthy—all in one bite.
• Versatility: Adaptable to dietary needs and ingredient availability.
• Meal Prep Friendly: Keeps well, easy to portion, and reheats beautifully.

With every bite of this Roasted Butternut Squash & Quinoa Harvest Bowl, you’ll enjoy a perfect balance of comfort and nutrition—a dish that’s both satisfying and wholesome. It’s fall in a bowl, simple to make, and guaranteed to impress.