Dinner · Grain bowls
Quinoa Roasted Squash Bowls
Quinoa makes a light, gently nutty base for caramelized squash. A short covered rest separates the grains, while lemon softens the raw kale before it joins the warm bowls.
Jump to ingredients
- Yield
- 4 bowls
- Prep
- 20 min
- Cook
- 25 min
- Rest / chill
- 5 min
- Total
- 50 min
Ingredients
1 cup uncooked quinoaTruroots: USDA Organic- 2 cups water
- 1 pound peeled butternut squash, cut into 1/2-inch cubes
3 tablespoons olive oil, dividedBragg: USDA Organic- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon black pepper
- 3 cups finely sliced kale, tough stems removed
- 2 tablespoons fresh lemon juice
1/3 cup shelled unsalted pumpkin seedsWoodstock: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Roast the squash
Heat the oven to 425°F. Toss squash with 1 tablespoon oil, 1/4 teaspoon salt and pepper on a rimmed sheet. Roast for 23 to 25 minutes, turning halfway, until browned at the edges and easily pierced with a fork.
Simmer the quinoa
While squash roasts, rinse quinoa thoroughly in a fine sieve. Combine with water and 1/4 teaspoon salt, bring to a boil, then cover and simmer over low heat for 15 to 18 minutes until water is absorbed. Rest covered off heat for 5 minutes, then fluff.
Dress the greens
Rub kale with lemon juice, remaining 2 tablespoons oil and remaining salt for about 1 minute until darker and softened. Leave in the bowl while the grains finish cooking.
Toast and assemble
Toast pumpkin seeds in a dry skillet over medium-low heat for 3 to 4 minutes, stirring until fragrant and beginning to pop. Divide quinoa, squash and kale among bowls and scatter seeds over each portion.
Kitchen tips
Cut squash into even small cubes so it cooks within the stated time.
Use a fine sieve for quinoa; the tiny dry grains can slip through a colander.
Substitutions
Replace kale with baby spinach and toss gently rather than massaging it.
No dairy or wheat is added. For dairy-free or gluten-free needs, check quinoa, seeds and all seasonings; use separate clean utensils when needed.
Storage
Refrigerate quinoa and squash in shallow containers within 2 hours at 40°F or below for up to 3 days. Keep dressed greens and dry seeds separate; reheat grains and squash until steaming.
Serving suggestions
Serve as four warm dinner bowls, adding seeds at the table so they stay crisp against the lemony greens.
Make ahead
Roast squash and cook quinoa a day ahead, then cool and refrigerate promptly. Reheat until steaming before pairing with freshly dressed kale.
Allergen details
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Truroots Organic Quinoa - Whole Grain - 32 oz × 1 — $12.90
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
- Woodstock Organic Shelled and Unsalted Pumpkin Seeds - 11 oz × 1 — $9.65
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Read recipe →Frequently asked questions
Do I need to rinse the quinoa?
Rinsing helps remove residual surface bitterness. Follow any additional preparation directions on your current package.
Can I use frozen squash?
Yes, use plain cubes and roast from frozen in a single layer. They may release more water and take longer to brown, so check tenderness before serving.