This Spicy Roasted Butternut Squash with Quinoa & Cranberries recipe can be enjoyed as a warm, vegan fall salad or a tasty, gluten free side dish.
Once fall is in full swing I find myself thinking more towards warmer flavours and roasting veggies is high up on the list.
I also like to bring the heat so this Spicy Roasted Butternut Squash with Quinoa & Cranberries is a tasty combo.
Two funny things happened when I bought my squash.
First, I wrote butt nut squash on the shopping list which made me chuckle.
Secondly, well, every squash I picked up at the grocery store also made me chuckle. And yes, I can be extremely immature. 😉 But wouldn’t you laugh?
Look at this thing!
OK, kidding aside, I got to work peeling and cutting up my squash.
I roasted my squash with some smashed garlic and shallots. They were all tossed in olive oil and a couple of very generous pinches of chili flakes.
Meanwhile, cook up your quinoa.
I recommend using a tri-colour blend. Look for it in the bulk section of the grocery store or market. I like the contrast with the tri-colour and I find that it has a great texture. It’s also great in a cold grain salads come spring time.
*Note – I use this easy Instant Pot method for perfectly cooked quinoa*
Once the squash is all roasted and gorgeous, toss with the quinoa and add in some dried cranberries for a pop of sweetness.
Joe happily picks away at the chunks of squash (still can’t really get him on the quinoa train) and I usually serve this with honey mustard chicken and a simple salad.
*Originally posted January 20, 2014. Updated October 15, 2018*
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Spicy Roasted Butternut Squash with Quinoa & Cranberries
- Heat oven to 400 and line a baking sheet with parchment paper
- Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
- Spread evenly onto baking sheet and roast for 40 minutes, stirring at the halfway point
- Meanwhile cook quinoa according to package directions
- Stir cooked quinoa together with the roasted squash and top with dried cranberries