Roasted butternut squash is a comforting and savory compliment to your next meal. This lightly spiced and oven-roasted squash makes for a healthy side dish and is perfect for a Fall or Winter meal.

This recipe is simple, healthy, and only requires a few ingredients. The toughest part is peeling and dicing the squash but it results in such a versatile dish that goes great in a Fall harvest salad or even can be made into the best butternut squash ravioli.

Ingredients

Butternut Squash: You can dress it up any way you like, but I add spicy nutmeg and salt and pepper to make a wonderfully savory squash. Fresh squash freezes extremely well if you want to keep some prepped on hand. It also freezes once cooked, but it will be softer once thawed and is best for ravioli or soups.

Herbs and Spices: This squash is versatile and holds up nicely to many flavors. I love the spice of freshly ground nutmeg, but another great combination is to add a little brown sugar and thyme for a different twist.

Instructions

1. Preheat your oven to 425 degrees.
2. Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
3. Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
4. Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
5. Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.

Try these other recipes:

Fall Harvest Quinoa Salad with Butternut Squash

Vegan Bread Bowls

Easy Vegan Spaghetti

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Butternut Squash

Roasted butternut squash is a comforting and savory compliment to your next meal. This lightly spiced and oven-roasted squash makes for a healthy side dish and is perfect for a Fall or Winter meal.

Course Side Dish

Keyword butternut squash, gluten free, side dish, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 medium butternut squash
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

• Preheat your oven to 425 degrees.
• Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
• Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
• Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
• Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.

Notes

• Fresh squash freezes well for a couple of months and can be roasted from frozen. 
• You can freeze the roasted squash but once thawed, it will be fairly soft. I recommend using it in a soup or ravioli if thawing roasted squash. 
• Adjust the spices to taste if needed. 

The post Roasted Butternut Squash appeared first on The Hungry Carrot.

This Fall harvest quinoa salad with butternut squash is full of bright colors, satisfying textures, and dressed in a sweet and tangy vinaigrette. Spiced butternut squash highlights the nutty flavors of quinoa, apples and walnuts for crunch, and dried cranberries add a touch of sweetness.

It’s the perfect salad for an easy dinner full of complex flavors and works great for meal prep. Pair it with marinated tofu to boost the protein and make it a complete meal.

Ingredients

Butternut squash: is roasted to perfection with a nice added spice from the nutmeg.

Quinoa: adds such a wonderful rich nutty flavor and texture. Swap it out for any grain you like or have on hand.

Nuts and Fruit: I used walnuts and dried cranberries here, but feel free to swap out for any type of dried fruit or nut.

Salad base: for this recipe, I used a mixture of shredded kale and cabbage because I like how it holds up to the vinaigrette without getting soggy. Alternatively, you could use spinach, lettuce, arugula, or anything else you like.

Instructions

1. Preheat your oven to 425 and prepare a baking sheet with a silicone mat.
2. If you haven’t already, peel, remove seeds, and chop your butternut squash into 1-inch pieces. Add the squash to a large mixing bowl and add 1 tbsp oil, nutmeg, and salt and pepper to taste. Toss to coat and place on the baking sheet. Make sure the squash is not crowded to crisp evenly.
3. Bake at 425 for 20-25 minutes until edges are browned.

4. While the squash bakes, bring 1 cup of water to a boil. Rinse and strain your quinoa and add it to the boiling water. Reduce heat and simmer for about 10 minutes or until all water is absorbed.
5. Massage the kale if you are using it to help break down the fibers and make it less bitter. Add it to a large mixing bowl. Add your apples, cranberries, and walnuts. Once the squash and quinoa cool, add those as well.
6. Make the salad dressing by whisking all the ingredients together. Drizzle over the salad and serve immediately.

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fall Harvest Quinoa Salad with Butternut Squash

This salad is full of bright colors, satisfying textures, and is dressed in a sweet and tangy vinaigrette. Spiced butternut squash highlights the nutty flavors of quinoa, apples and walnuts are added for crunch, and dried cranberries add a touch of sweetness.

Course Lunch, Main Course, Salad, Side Dish

Keyword butternut squash, kale salad, quinoa, vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Salad

• 1 cup butternut squash – cubed
• 2 cups kale and red cabbage – shredded
• 1/2 cup quinoa
• 1/2 apple – diced
• 1/4 cup dried cranberries
• 1/4 cup walnuts – roughly chopped
• 1 tbsp olive oil
• 1 tsp nutmeg
• salt and pepper to taste

Salad Dressing

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or agave
• 1 tsp dijon
• 1 clove garlic
• salt and pepper to taste

Instructions

• Preheat your oven to 425 and prepare a baking sheet with a silicone mat.
• If you haven't already, peel, remove seeds, and chop your butternut squash into 1-inch pieces. Add the squash to a large mixing bowl and add 1 tbsp oil, nutmeg, and salt and pepper to taste. Toss to coat and place on the baking sheet. Make sure the squash is not crowded so it can crisp evenly.
• Bake at 425 for 20-25 minutes until edges are browned.
• While the squash bakes, bring 1 cup of water to a boil. Rinse and strain your quinoa and add it to the boiling water. Reduce heat and simmer for about 10 minutes or until all water is absorbed.
• Massage the kale if you are using it to help break down the fibers and make it less bitter. Add it to a large mixing bowl. Add your apples, cranberries, and walnuts. Once the squash and quinoa cool. Add those as well.
• Make the salad dressing by whisking all the ingredients together. Drizzle over the salad and serve immediately.

Notes

• Feel free to substitute just about anything in this recipe. Use whichever greens you like in place of the kale and cabbage. Substitute different fruits or nuts to suit your preferences. 
• This salad is great with figs or dates in place of the apples. Adding a little vegan goat cheese adds a nice tang as well. 
• This recipe keeps in the fridge for 2-3 days and can be made ahead of time. You can also make the squash and quinoa the night before for easy assembly. 
• If you have a large squash and lots of leftovers, use them in our butternut squash ravioli. You can also add roasted squash to another dinner as a side. 

The post Fall Harvest Quinoa Salad with Butternut Squash appeared first on The Hungry Carrot.