Ah, fall! It’s that cozy time of year when the air gets crisp, leaves turn vibrant colors, and our kitchens fill with the warm, inviting scents of delicious meals. I just love whipping up hearty dishes that celebrate the season, and this recipe for roasted butternut squash and quinoa is a perfect example of a simple, yet flavorful fall dinner recipe. Trust me, even if you’re a beginner in the kitchen, you’ll feel like a pro with this one! It’s packed with wholesome ingredients and can easily be made at home, making it a fantastic choice for a comforting weeknight dinner or a gathering with friends. Let’s dive into the deliciousness!
Ingredients List
- 2 cups of diced butternut squash (make sure to peel and scoop out the seeds first!)
- 1 cup of chopped kale (stems removed for a softer texture)
- 1 cup of cooked quinoa (I usually make a big batch ahead of time!)
- 1 tablespoon of olive oil (for that lovely richness)
- 1 teaspoon of salt (adjust to taste, of course)
- 1/2 teaspoon of black pepper (freshly cracked if you have it!)
- 1 teaspoon of garlic powder (because garlic makes everything better)
- 1/2 cup of feta cheese (crumbled, for a tangy kick)
- 1/4 cup of chopped walnuts (for that delightful crunch)
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This step is crucial because it sets the stage for perfectly roasted butternut squash.
- Next, grab a baking sheet and spread your diced butternut squash evenly across it. This way, each piece gets that lovely caramelization we all crave!
- Now, drizzle the olive oil over the squash. Sprinkle the salt, pepper, and garlic powder on top, too. Don’t be shy! Toss everything together with your hands or a spatula to make sure each piece is coated nicely.
- Make sure the squash is in a single layer on the baking sheet. This helps it roast instead of steam, which is key for that delicious texture.
- Slide the baking sheet into the oven and roast for about 25-30 minutes. You’ll know it’s ready when the squash is tender and has a beautiful golden color. You can give it a little stir halfway through for even cooking!
- While the squash is roasting, cook your quinoa according to the package instructions. If you’ve prepped it ahead of time, you’re ahead of the game!
- Once the quinoa is done and the squash is out of the oven, take a large bowl and combine the cooked quinoa, roasted butternut squash, chopped kale, crumbled feta cheese, and chopped walnuts.
- Gently toss everything together. You want all the flavors to mingle without squishing your squash pieces. Serve the dish warm, and enjoy the cozy flavors of fall!
Nutritional Information
Here’s a quick peek at the nutritional profile of this delicious roasted butternut squash and quinoa dish. This information is an estimate, but it gives you a good idea of what you’re nourishing your body with:
- Calories: 350
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 5g
- Protein: 10g
- Sodium: 300mg
- Cholesterol: 10mg
This meal is not only satisfying but also packed with nutrients to keep you feeling great. Perfect for a wholesome fall dinner recipe!
Why You’ll Love This Recipe
- Quick to prepare: With just a few simple steps, you can have this delicious dish on the table in no time!
- Healthy and nutritious: Packed with wholesome ingredients, it’s a meal that nourishes your body and soul.
- Perfect for fall flavors: The sweet butternut squash and earthy kale make this dish a true celebration of autumn.
- Vegetarian-friendly: This recipe fits perfectly into a vegetarian lifestyle, making it a great option for everyone at the table.
- Great for meal prep: Make a big batch and enjoy it throughout the week—perfect for busy nights!
Tips for Success
Alright, let’s make sure you nail this roasted butternut squash and quinoa dish! Here are some of my top tips to help you achieve the best results:
- Don’t overcrowd the baking sheet: If the squash pieces are too close together, they’ll steam instead of roast. Give them some space for that perfect caramelization!
- Check for doneness: Every oven is a bit different, so keep an eye on your squash. It should be tender and slightly golden. If it’s not quite there at 30 minutes, give it a few more minutes, but watch it closely!
- Adjust your seasonings: Feel free to tweak the salt, pepper, and garlic powder to match your taste. If you love a bit of heat, a pinch of red pepper flakes can spice things up!
- Experiment with greens: If kale isn’t your thing, try spinach or Swiss chard. Just remember to adjust the cooking time slightly, as these greens wilt faster.
- Add a protein boost: For a heartier meal, toss in some chickpeas or shredded chicken. They’ll add extra texture and protein to keep you satisfied!
- Leftovers are your friend: This dish tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days.
By keeping these tips in mind, you’ll be well on your way to making a delightful fall dinner that’ll impress not just yourself but anyone lucky enough to share it with you! Happy cooking!
Variations
One of the best things about this roasted butternut squash and quinoa dish is how versatile it is! You can easily mix things up to suit your taste or what you have on hand. Here are some fun ideas to inspire your creativity:
- Swap the squash: If you’re in the mood for something different, try using sweet potatoes, carrots, or even acorn squash. Each brings its unique flavor and sweetness to the mix!
- Experiment with greens: While kale is fantastic, you could also use spinach, Swiss chard, or even broccoli. Just remember to adjust the cooking time, as some greens wilt down faster than others.
- Add proteins: For a heartier meal, toss in some cooked chickpeas, black beans, or shredded chicken. These add a lovely texture and increase the protein content, making it even more filling!
- Mix in grains: Feel free to swap quinoa for other grains like farro, brown rice, or even couscous. Each grain brings its own character and can change the overall vibe of the dish!
- Top it off: Before serving, sprinkle some roasted pumpkin seeds, sunflower seeds, or even crispy bacon bits for an extra crunch. A drizzle of balsamic glaze or a squeeze of lemon juice can also brighten it up beautifully!
With these variations, you can make this dish truly your own, ensuring you enjoy it time and time again. So, don’t hesitate to get a little creative in the kitchen—your taste buds will thank you!
Serving Suggestions
Now that you’ve whipped up this delicious roasted butternut squash and quinoa dish, let’s talk about what to serve it with to really elevate your meal! Here are some fantastic complementary dishes and sides that will make your fall dinner complete:
- Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs beautifully with the warm, hearty flavors of the quinoa dish. It adds a refreshing crunch!
- Roasted Brussels Sprouts: The nutty flavor of roasted Brussels sprouts complements the sweetness of the squash perfectly. Just toss them with a little olive oil, salt, and pepper, and roast until crispy!
- Garlic Bread: Who doesn’t love a slice of warm, buttery garlic bread? It’s perfect for scooping up any leftovers and adds an extra touch of comfort to your dinner.
- Herbed Yogurt Sauce: A dollop of herbed yogurt or tzatziki can add a creamy, tangy contrast to the dish. Mix some plain yogurt with garlic, lemon juice, and fresh herbs for a delightful dipping sauce!
- Stuffed Peppers: For a heartier meal, serve some stuffed bell peppers filled with rice, beans, and spices alongside your quinoa dish. It’ll add a colorful and nutritious element to your plate!
These sides not only enhance the flavors of your roasted butternut squash and quinoa but also create a beautiful, well-rounded meal that’s perfect for sharing with family and friends. Enjoy your cozy fall dinner!
Storage & Reheating Instructions
So, you’ve made this delicious roasted butternut squash and quinoa dish, and now you have some leftovers—great news! Proper storage will keep those flavors fresh for your next meal. Here’s how to do it:
- Storing Leftovers: Allow the dish to cool completely before transferring it to an airtight container. This helps prevent moisture buildup, which can make your quinoa soggy. It’ll last in the fridge for up to 4 days, so you can enjoy it throughout the week!
- Freezing: If you want to keep it longer, you can freeze the dish! Just make sure it’s in a freezer-safe container. It should be good for up to 2 months. When you’re ready to eat it, let it thaw overnight in the fridge before reheating.
Now, onto reheating! You want to bring back that lovely texture and warmth:
- Microwave: If you’re in a hurry, reheating in the microwave is super convenient. Just place your portion in a microwave-safe bowl, cover it loosely with a microwave-safe lid or a damp paper towel (to keep moisture in), and heat for about 1-2 minutes, stirring halfway through. Keep an eye on it to avoid overheating!
- Oven: For the best flavor and texture, I recommend reheating in the oven. Preheat to 350°F (175°C), spread the dish in an oven-safe dish, and cover it with foil to retain moisture. Heat for about 15-20 minutes, or until warmed through. This method helps keep everything nice and fluffy!
By following these storage and reheating tips, you’ll be able to enjoy your delicious fall dinner recipe again without losing any of that wonderful taste. Happy munching!
FAQ Section
Can I use a different type of squash?
Absolutely! If butternut squash isn’t your favorite, feel free to swap it out for sweet potatoes, acorn squash, or even pumpkin. Each will bring a unique flavor and texture to your dish!
How can I make this dish ahead of time?
You can prep the butternut squash and quinoa in advance! Just roast the squash and cook the quinoa, then store them separately in the fridge for up to 2 days. When you’re ready to eat, combine them with the kale, feta, and walnuts, and enjoy!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just remember to thaw it in the fridge before reheating!
Can I add more protein to this recipe?
Definitely! Adding chickpeas, black beans, or even grilled chicken can amp up the protein content. Just toss them in when you mix everything together for a heartier meal.
What should I serve with this dish?
This roasted butternut squash and quinoa dish pairs wonderfully with a simple green salad, roasted Brussels sprouts, or even a slice of garlic bread. It’s all about balancing those cozy fall flavors!
Fall Dinner Recipes: 7 Simple Steps to Cozy Flavors
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious fall dinner recipe perfect for beginners.
Ingredients
- 2 cups of diced butternut squash
- 1 cup of chopped kale
- 1 cup of cooked quinoa
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1/2 cup of feta cheese
- 1/4 cup of chopped walnuts
Instructions
- Preheat your oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet.
- Drizzle olive oil over the squash and sprinkle with salt, pepper, and garlic powder.
- Toss to coat evenly and spread in a single layer.
- Bake in the oven for 25-30 minutes, until tender.
- While the squash is baking, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, baked squash, chopped kale, feta cheese, and walnuts.
- Toss gently to mix all ingredients.
- Serve warm and enjoy your meal!
Notes
- You can substitute butternut squash with sweet potatoes if preferred.
- Make sure the quinoa is fully cooked before adding it to the mix.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: fall dinner recipes
