Roasted butternut squash quinoa salad is the quintessential fall salad, and also makes a perfect Thanksgiving side dish!
Fluffy quinoa gets a fall makeover! This roasted butternut squash quinoa salad is full of every fall ingredient I could get my hands on.
I love cooking withquinoa. Not only is it good for you - being a complex carb and all - but I find that it's much easier to prepare than regular long-grain rice. Here's the sad truth: I had to invest in a rice cooker.
Every time I try to make rice on the stovetop, it ends up mushy in a pool of liquid, with the exception of thiscranberry orange rice pilaf- the rice gods had my back that day.
I've tried every trick in the book and followed every bit of advice from friends and family, but my rice skills refused to improve. So, I bought a rice cooker. Now life is one giant peach!
With quinoa, I don't have to travel to the depths of the basem*nt pantry to dig out my rice cooker. I just rinse it, toast it, and simmer until light and fluffy. It turns out great every. single. time.
Good-bye rice. Hello, quinoa!
I loaded thisquinoa saladwith every fall ingredient at my disposal. I even added a little something special: pomegranate seeds.
I worked very hard to remove the pomegranate arils from my pomegranate, like, too hard. I tried breaking it apart, plucking out each individual pomegranate--which resulted in a ruined shirt and splattered walls--and beating the pomegranate in order to loosen the arils, but nothing worked.
Yes, they're POM Wonderful, but they're also a big POM in the booty. My suggestion: by the pre-seeded package of pomegranate seeds. Problem solved!
Roasted Butternut Squash Quinoa Salad Ingredients
- Butternut squash - Peel and chop into cubes roughly 1/2" in size before roasting
- Olive oil - Oil is drizzled over the squash and used to toast the quinoa
- Quinoa - Delicious, hearty quinoa is the star of this salad
- Chicken or veggie stock - Opt for the vegetable stock to make this dish truly vegetarian
- Dried cranberries - Don't love cranberris? Try golden raisins or dried cherries instead!
- Chopped parsley - Fresh parsley is best, but used dried if that's all you can find
- Scallions - The mild onion flavor of scallions perfectly balance this dish
- Pumpkin seeds - Save and clean them when carving pumpkins or find them at the grocery store in the nuts/seeds section
- Feta cheese- Feta lends a brightness and just a tiny hint of tartness to this salad
- Pomegranate seeds - To save time, buy pomegranate seeds separately at the grocey store
- Salt and pepper - To season the final dish
- Pomegrante molasses - You can makepomegrante molasses homemade or find it at the grocery store
This quinoa salad screamsfall! And, it just so happens to be gluten-free (again, thank you, quinoa) andvegetarian.
The roasted butternut squash gets folded into the fluffy quinoa with the addition of dried cranberries, roasted pumpkin seeds, fresh parsley, scallions, and salty feta cheese.
I couldn't stop scooping forkfuls of this salad right into my face. If you love quinoa and fall squash, I also highly recommend thissausage & quinoa stuffed acorn squash.
How to Make Roasted Butternut Squash Quinoa Salad
- Place peeled and chopped butternut squash on a baking sheet lined with parchment paper.
- Drizzle with olive oil, sprinkle with salt and pepper. Roast for 25 to 30 minutes.
- Heat the remaining olive oil in a skillet, then add the quinoa and toast.
- Add vegetable stock, bring to a boil then simmer, covered for 15 to 20 minutes.
- Remove quinoa from the heat, keep covered for another 5 minutes. Then fluff with a fork.
- Transfer quinoa to a large bowl. Fold in roasted squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegrante seeds.
- Season with salt and pepper to taste. Drizzle with pomegrante molasses.
What to Serve with Roasted Butternut Squash Quinoa Salad
This quinoa salad is hearty enough and packed with enough wholesome nutrition to stand as a meal on its own. Or you can serve it as a dinner side dish or add it to your Thanksgiving menu. Here are a few pairing suggestions:
- Slow cooker meatloaf
- Slow cooker turkey breast
- Instant Pot turkey with mushroom gravy
- Dutch oven roast chicken with lemon
- Roasted tahini maple sweet potatoes
- Instant Pot pork tenderloin
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
FAQs
Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender. Use for creamy butternut squash soup, ravioli filling and incredible muffins!
How to roast butternut squash Jamie Oliver? ›
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
What are 3 ways you can eat butternut squash? ›
7 ways to cook with butternut squash
- Butternut squash soup. ...
- Spicy squash and spinach soup. ...
- Roasted butternut squash. ...
- Butternut squash laksa. ...
- Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ...
- Beef and butternut squash moussaka. ...
- Chilled toffee apple creams.
Not only is roasted butternut squash a perfect side dish, it's perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you've got lots leftover, make soup.
How to prepare butternut squash for roasting? ›
Here's what you need to do:
- Start by peeling the squash. Peeling winter squash can be intimidating, but don't let butternut scare you. ...
- Next, cut the squash. Chop off the stem and slice the squash in half vertically. ...
- Finally, it's time to bake!
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Is there a difference between roasting and baking squash? ›
Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.
How to cook butternut squash Martha Stewart? ›
Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
Can you eat too much butternut squash? ›
When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding. It might stimulate the bowels too much.
What does butternut squash do for the gut? ›
Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.
Butternut squash is regarded as a superfood for its ability to boost immunity, support eye health, aid digestion and enhance cognitive function. It's a true nutritional powerhouse packed with essential vitamins, minerals, fiber and antioxidants.
When should I throw away butternut squash? ›
Butternut squash is meant to be stored for months but doesn't last indefinitely. Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad.
When should you not eat squash? ›
How to avoid toxic squash syndrome. Due to the intense and unpleasant bitterness of plants with a high cucurbitacin concentration, you can usually tell when squash is bad. If you take a bite of squash and notice a nasty taste, spit it out and throw it away.
How long does roasted butternut squash last in the fridge? ›
Whole squash can be stored in a cool, dark place for up to 1 month. Store cooked squash for 3-5 days in the refrigerator or mash and freeze for up to 1 year. To freeze: Peel squash, remove seeds and cut into pieces. You can roast before freezing or freeze raw to cook later.
Can squash be cooked with skin? ›
“Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.” Winter squash are harvested from late summer through late fall, then allowed to “cure” in a dry, low-humidity environment, about 70° to 80°F, until the skins are completely dry and hard.
Can I peel and cut butternut squash ahead of time? ›
I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you. Once your butternut squash is cut, you can either cook the squash immediately. Or you can refrigerate it in a sealed container for up to 3 days, or freeze it in a sealed container for up to 3 months.
Can you eat the skin on squash? ›
In fact, squash peel is completely edible. All of it. It's actually very nutritious too, with plenty of fibre and a rich source of vitamin A. Of course, 'edible' simply means that eating it isn't dangerous, and it doesn't necessarily follow that it will be pleasant to eat.
