Spicy Roasted Butternut Squash

This spicy roasted butternut squash is tossed with quinoa and dried cranberries for a fall-inspired recipe with layers of autumn flavor. Enjoy it as a warm salad or a tasty gluten-free side dish.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 347kcal

Author Sharon Rhodes

Ingredients

4 cups 1-inch chunks of peeled butternut squash *1 large or 2 small
3 shallots *cut into quarters
4 garlic cloves *peeled and smashed
2 tbsp olive oil
2 tsp chili flakes
½ tsp each of sea salt and pepper
1 cup dry quinoa
¼ cup dried cranberries

Instructions

Heat oven to 400℉ and line a baking sheet with parchment paper.
Prep the veggies by peeling and chopping the butternut squash into 1-inch chunks. Peel and cut the shallots into quarters. Peel and smash the garlic cloves.
Place the prepped squash, shallots, and garlic on the baking sheet. Toss with the olive oil, chili flakes, sea salt, and pepper.
Spread evenly and roast for 30-35 minutes, stirring it at the halfway point to make sure nothing burns.
Meanwhile, cook quinoa according to package directions.
Once the squash is cooked and browned, remove it from the oven. Stir the cooked quinoa together with the roasted squash and top with dried cranberries. Serve warm.

Video

Notes

To Store: Cooled leftovers can be stored in the fridge in an airtight glass container, covered, for up to three days. Reheat the dish in the oven at 350°F for about 20 minutes. I use a glass dish and cover it with foil.

Nutrition