Talking about delicious squashes and their sweet-savory recipes is timely. With the arrival of a new cookbook, I’ve found an exciting addition to my cozy season lineup: crispy roasted butternut squash.
When seeking reliable weeknight meals, I turn to a few trusted chefs, and their recipes consistently impress. With a focus on flavor and nutritious ingredients, I often whip up dishes like chickpea “tuna” salad, Turkish eggs, and eggless Caesar salad. The new cookbook is a celebration of fresh food, and one standout recipe is this Roasted Butternut Squash and Quinoa.
This dish requires just a few ingredients and simple techniques that elevate the butternut squash. Read on for the full guide, including tips for making flavorful quinoa and creating a meal you'll turn to repeatedly.
What’s your cooking philosophy?
Food is integral to my life, and I’m always discovering and enjoying delicious flavors. I find joy in humble eateries with standout dishes like dumplings, pizza, or breakfast tacos, as well as at farmers' markets filled with unique produce.
I want my meals to be both enjoyable and nourishing. The cookbook shares gluten- and refined sugar-free recipes that help me regain food confidence and maintain healthy habits.
What do you hope for when someone tries your recipes?
It’s rewarding to see people enjoy making my recipes at home. Watching them adapt dishes, have fun, and share meals with their families is fulfilling. The recipes empower a community dedicated to self-care and living life fully.
Eat Your Heart Out offers a wealth of inspiration.
Shop NowWhy is this Crispy Roasted Butternut Squash Recipe a go-to?
This dish exemplifies how satisfying and flavorful a vegetable main can be. The currants are marinated in vinegar and paired with a nuanced vinaigrette, drizzled over spiced roasted squash and a bed of quinoa and herbs.
I roast vegetables regularly, enjoying their texture and intensified flavors. The quinoa absorbs the vinaigrette, enhancing its taste as it sits. (Pro-tip: Prepare a large batch to enjoy throughout the week!) Adding fresh herbs just before serving revitalizes the dish. You won’t notice the health benefits as you savor every bite!
Any special equipment needed for this recipe?
This recipe involves layering but uses straightforward techniques. You’ll need a tray for roasting and a saucepan for cooking quinoa and currants. Everything else combines easily in a large bowl! Feel free to customize it with leftover veggies and grains. The vinaigrette pairs wonderfully with various ingredients, like lentils or roasted peppers.
What kitchen tools do you love?
I adore my oversized wooden salad bowl, perfect for this dish.
I appreciate hand-crafted items with character, such as my wooden cutting boards and spoons, which serve both decor and function.
Ceramic serving bowls add warmth to the table, while brass and silver accents bring a hint of elegance. I enjoy brushed gold serving spoons from Fable and the elegant gold Linea cutlery.
Keeping it simple, I rely on a high-quality chef’s knife (Material Kitchen is my go-to), a large cutting board, a stand mixer for complex dishes, and a blender for soups, purees, and smoothies. I also can't forget the air fryer, which makes my favorite salmon recipe—a crispy, juicy filet with a flavorful glaze.
What ingredients make this recipe shine?
The roasted butternut squash becomes golden brown and crisp on the outside while remaining creamy inside. Quinoa is a complete protein, so it’s a fantastic addition. But the standout is the bright, acidic, slightly sweet currant vinaigrette.
Any ingredient substitutions to consider?
All recipes in this collection are gluten- and refined sugar-free. If butternut squash is unavailable, opt for another squash or sweet potatoes. For a quinoa alternative, consider lentils, brown rice, or millet. Check previous suggestions for further options!
What are your tips for craving-worthy recipes?
To achieve perfect roast squash, avoid overcrowding the pan to prevent steaming, which can dull color and flavor.
Maintain a 50-50 ratio of quinoa to squash so that the squash's sweet-savory flavor shines through. Fresh herbs are essential—big, torn parsley leaves keep the dish vibrant. Good olive oil, adequate salt, and a hint of acid or spice elevate the dish. If you like heat, adding minced Fresno chiles is a delightful twist!
How to achieve perfectly fluffy quinoa?
Quinoa can be tricky to prepare. It should be tender yet al dente to avoid mushiness. Rinse the seeds, toast them in a medium pot until fragrant, then add water following the package instructions. Bring to a boil, reduce to a simmer, cover, and cook until tender.
Once the liquid is absorbed, fluff quinoa with two forks, cover, and let it steam for another 5-10 minutes.
Continue for the recipe of this Crispy Butternut Squash and Quinoa!
Description
This vibrant and simple butternut squash dish is one to remember.
Ingredients
For the butternut squash:
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt, to taste
- 2 cups cubed butternut squash (1-inch cubes)
- 1/4 cup extra-virgin olive oil
For the quinoa:
- 1 cup quinoa
- 1 1/2 cups water or broth
- 1/2 teaspoon sea salt
- One 15-ounce can chickpeas, drained and rinsed
- 1/2 cup fresh parsley leaves, torn
- 4 scallions, thinly sliced
- Currant Vinaigrette (scallion, currants, date syrup, and extra virgin olive oil)
Instructions
- Preheat oven to 350 F.
- For the butternut squash, mix chili powder, cumin, oregano, and salt in a small bowl. Spread squash on a sheet pan. Drizzle with olive oil and sprinkle with spices. Toss to coat. Roast for 45 minutes, flipping halfway through until golden and tender.
- For the quinoa, rinse in a fine-mesh sieve until water runs clear. Toast quinoa in a medium saucepan over medium heat until nutty, about 2 minutes. Add water and salt, bring to a boil, then simmer. Cover and cook per package instructions. Once liquid evaporates, remove from heat, cover with a paper towel, and place the lid back on to steam. Allow to sit for 5 minutes, then fluff with two forks.
- In a large bowl, combine quinoa, chickpeas, parsley, and scallions with enough vinaigrette to coat. Serve with roasted squash on top.
Notes
Refer to the cookbook for the complete Currant Vinaigrette recipe.
- Prep Time: 15
- Cook Time: 45
