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.
HOW TO MAKE SPICY ROASTED BUTTERNUT SQUASH WITH QUINOA & CRANBERRIES
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. My blog friend, Sarah from Making Thyme for Health has a great tutorial post here.
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*
- 1 butternut squash peeled & cut into chunks
- 3 shallots quartered
- 4 garlic cloves smashed
- 2 tbsp olive oil
- 2 tsp chili flakes optional
- sea salt & pepper to taste
- ¼ cup dried cranberries
- 1 cup dry quinoa
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