Roasted Butternut Squash Quinoa Bowl


Autumn and winter call for all things comforting, but that doesn't mean they always have to be unhealthy. I think whenever someone mentions the words "comfort food" they automatically think of ice cream, chocolate etc.. but don't stop to think of healthy, comforting meals or even certain snacks!

I've been taking full advantage of using pumpkin and butternut squash in recipes this season, which to me, makes a comforting meal!

As you can see by this recipe, there is nothing unhealthy about it. It makes for a great lunch time meal with the base ingredients being butternut squash, quinoa and salad. It's so simple! But to me, it's all about the seasonings, which can make or break a recipe!

So if you're interested in whipping up something quick and delicious for lunch / dinner or even to meal prep for the week, look no further!


Serves: 1    Prep Time: 10 mins    Cook Time: 30 mins

You will need:

- 85g butternut squash, cut into small chunks
- 1 tsp dried garlic granules
- 1 tsp Italian seasonings
- salt + pepper
- olive oil / Frylight extra virgin olive oil spray (*gifted)
- 1/4 cup quinoa
- 1 vegetable stock cube
- large handful of rocket and spinach
- sesame seeds, optional
- cherry tomatoes, optional

For the dressing:

- 1 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tbsp cider vinegar
- 1/2 tsp turmeric


1. Pre heat the oven to 180C.

2. Peel the butternut squash and cut it into small chunks. You will only need 85g of it for this recipe, but you could always cook it all and have it throughout the week.

3. Place the chunks onto a baking tray and drizzle a small amount of olive oil over the top / spray the Frylight extra virgin olive oil around 6 times over the top of the chunks. Sprinkle the Italian seasonings, dried garlic granola and a generous amount of salt and pepper on top and use your hands to coat all of the butternut squash with everything equally.

4. Place the butternut squash in the oven for around 30 minutes until they are slightly soft but crisp on the outside.

5. While the butternut squash is cooking, prepare the quinoa. Rinse 1/4 cup of quinoa with water and place in a saucepan with 1/2 cup boiling water and a vegetable stock cube. Let this simmer for around 25 minutes until the quinoa is cooked.

6. Once the quinoa is cooked, pour it into a bowl along with a large handful of rocket and spinach on the side. The butternut squash should be cooked just in time, so pour them out into your bowl along with everything else.

7. Prepare the dressing by adding all of the ingredients into a small bowl and whisking them together until well combined. This step is super simple, but is one of my favourite parts to the recipe!

8. Drizzle the dressing all over the bowl. Finish it off with a sprinkle of sesame seeds and some tomatoes and enjoy!

What's your favourite comfort meal?

Love Always,
Shannon x

1 comment

  1. lovely recipe . I have a lot of pumpkins (to replace butternut squash) to eat so that would be a good recipe for me :)