Fall Harvest Delight: Roasted Butternut Squash and Cranberry

Fall Recipe: Roasted Butternut Squash and Cranberry Quinoa Salad

Today, I’m excited to share a recipe that perfectly captures the essence of fall with its warm flavors and hearty ingredients. This Roasted Butternut Squash and Cranberry Quinoa Salad is a delicious and nutritious dish that can be enjoyed as a main course or a side dish. The combination of sweet butternut squash, tart cranberries, and nutty quinoa creates a satisfying and flavorful meal that is perfect for the cozy autumn season.

Ingredients:

• butternut squash (500g, diced)
• quinoa (200g)
• dried cranberries (100g)
• pumpkin seeds (50g)
• spinach (100g)
• feta cheese (100g, crumbled)
• olive oil
• balsamic vinegar
• salt
• black pepper

Kitchen Tools:

• baking sheet
• saucepan
• chef’s knife
• mixing bowl

To start, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Dice the butternut squash into small, bite-sized pieces and spread them out on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes or until the squash is tender and slightly caramelized.

While the butternut squash is roasting, rinse the quinoa under cold water in a saucepan. Add double the amount of water to quinoa (400ml) and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy.

In a mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, pumpkin seeds, and spinach. Drizzle with balsamic vinegar and toss everything together until well mixed. Season with salt and pepper to taste.

Finally, crumble the feta cheese over the top of the salad and gently mix it in. Serve the Roasted Butternut Squash and Cranberry Quinoa Salad warm or at room temperature for a delightful fall meal.

This dish is approximately 1200g in total weight, with 4 servings. Each serving weighs about 300g and has an estimated calorie count of 350 calories.

To make this dish even more flavorful, try toasting the pumpkin seeds before adding them to the salad. Toasting enhances their nutty flavor and adds a nice crunch to the dish.

I hope you enjoy making and savoring this Roasted Butternut Squash and Cranberry Quinoa Salad as much as I do. Feel free to customize it with your favorite toppings and make it your own. Happy cooking!