Roasted Butternut Squash Quinoa

This roasted butternut squash quinoa salad embraces the essence of autumn with every bite. Warm roasted squash mingles with juicy grapes and tangy cranberries, all tossed with fluffy quinoa and finished with a sprinkle of feta for a satisfying and colorful meal. It’s meant to be a wholesome dish that feels hearty without weighing you down, perfect for cozy fall evenings or as a vibrant side at your next gathering.

I first made this salad when the leaves were turning and wanted something that captured that crisp fall essence. Now it’s become my go-to when I crave a healthy, festive meal.

Ingredients

• Butternut squash: Two cups peeled and diced for that creamy sweetness and vibrant color choose firm squash with no soft spots
• Olive oil: One tablespoon to help roast the squash perfectly golden and tender opt for extra virgin for flavor
• Salt: One teaspoon to season the squash and enhance all the flavors
• Freshly ground pepper: To taste for a bright aromatic kick freshly ground is best
• Red grapes: One cup to add juicy bursts of natural sweetness
• Cherry tomatoes: One cup for a slight acidity and freshness select ripe and firm tomatoes
• Dried cranberries: Half a cup to bring a tart chewiness that contrasts the roasted squash
• Quinoa: One cup rinsed well to remove bitterness and provide a nutty texture
• Low sodium chicken broth: Two cups to cook the quinoa for richer flavor you can substitute vegetable broth for vegetarian
• Feta cheese: Quarter cup crumbled on top for tangy creaminess choose a good quality Greek feta

Instructions

Preheat Oven:

Preheat your oven to 415 degrees Fahrenheit.

Combine Squash:

Combine butternut squash with half a teaspoon of salt and olive oil in a mixing bowl. Toss everything to coat each piece evenly.

Prepare Baking Sheet:

Line a rimmed baking sheet with parchment paper and spread the squash in a single layer without crowding. This helps the squash roast evenly.

Roast Squash:

Bake for 40 minutes, turning the squash every 15 to 20 minutes until it is tender and golden brown.

Cook Quinoa:

While the squash roasts, cook the quinoa according to package directions but substitute chicken broth for water. Once cooked, fluff and set aside in a small bowl.

Roast Tomatoes and Grapes:

About 15 minutes before the squash finishes roasting, arrange the tomatoes and grapes on a small sheet pan and put them in the oven. Roast until tomatoes begin to wrinkle and grapes burst slightly releasing their juices.

Combine Salad:

In a large bowl, combine the cooked quinoa with the roasted squash, grapes, and tomatoes. Toss gently to mix all the flavors evenly.

Finish and Serve:

Sprinkle the dried cranberries and feta cheese over the top. Taste and adjust seasoning with salt as needed. Serve the salad warm for best comfort and flavor.

My favorite part is the roasted butternut squash which brings the cozy feeling of fall to this dish it reminds me of family hikes through golden woods when we’d stop to enjoy a warm meal together.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. You can gently reheat it on the stove or microwave, adding a splash of broth if it feels dry. Grapes and cranberries maintain their texture well but feta tastes best fresh so add it just before serving when reheating.

Ingredient Substitutions

If you want to keep this vegan, swap chicken broth for vegetable broth and omit the feta or use a plant-based cheese. For a nutty crunch, add toasted pumpkin seeds or walnuts. If fresh grapes aren’t in season, green grapes or pomegranate seeds offer a similar effect.

Serving Suggestions

This salad shines as a main course paired with crusty bread or a light soup for a full meal. It also works beautifully as a side for grilled meats like pork chops or chicken especially in cooler months when you want seasonal colors on your plate.

This roasted butternut squash quinoa salad is cozy and colorful, perfect for fall meals. Add toasted nuts for crunch and serve warm or at room temperature.

Common Questions About Recipes

→ How do I roast the butternut squash for best flavor?

Peel and dice the squash, toss with olive oil and salt, then spread in a single layer on parchment-lined baking sheet. Roast at 415°F for 40 minutes, stirring every 15-20 minutes until golden and tender.

→ Can I substitute chicken broth when cooking quinoa?

Yes, using low sodium chicken broth instead of water infuses quinoa with a richer, savory flavor that complements the roasted ingredients.

→ What role do grapes and cherry tomatoes play in the salad?

Roasted grapes and cherry tomatoes soften and develop sweetness, balancing the nuttiness of quinoa and earthiness of butternut squash for a harmonious autumn taste.

→ Are there optional ingredients to enhance the salad?

Adding balsamic vinegar and sautéed onion boosts depth and tanginess, while nuts or roasted pumpkin seeds contribute crunch and texture.

→ Is this dish suitable as a main or side option?

With its blend of protein-packed quinoa and hearty vegetables, this salad works well as a satisfying main course or a flavorful side dish alongside grilled meats.