The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Warmly spice roasted butternut squash is the star of the show in these fall-inspired grain bowls. Garam Masala seasoning is an Indian spice blend that pairs perfectly with the sweetness of winter squash (look for it near the other dried herbs and spices).
To cut down on prep time when dinner rolls around, look for pre-cut butternut squash in the produce section. You’ll need about 4 cups for this recipe.
Roasted Butternut Squash and Quinoa Bowls with Maple-Tahini Dressing
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
For the Squash Bowls
- 1 small butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons avocado oil or olive oil
- 2 teaspoons Spice Islands Garam Masala Seasoning
- 1 cup tri-color quinoa, uncooked
- 5-ounce container baby kale
- ¼ cup salted pepitas
- ¼ cup dried cranberries
For the Dressing
- ⅓ cup tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2-4 tablespoons water
- ¼ teaspoon sea salt, more to taste
- Preheat oven to 425°F. Place cubed butternut squash on a half sheet pan. Drizzle with oil and sprinkle with Garam Masala seasoning; toss well to coat. Roast in preheated oven for 35-40 minutes, or until tender.
- Bring 1 ½ cups water and a pinch of salt to boil in a small saucepan. Add quinoa, return to a boil, then cover and reduce heat to low. Simmer over low heat for 15 minutes, then remove from heat and allow to stand, covered, for 5 minutes; fluff with a fork.
- To make the dressing, whisk together the tahini, vinegar and maple syrup in a small dish. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt.
- To assemble bowls, line a wide shallow bowl with baby kale. Top with quinoa, butternut squash, pepitas and dried cranberries; toss with dressing and serve right away.
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