Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
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.