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Spicy-Sweet Squash Bowl

A comforting bowl of roasted butternut squash and seasoned quinoa, paired with fresh greens and topped with crunchy pecans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 360
Ingredients Method Notes

Ingredients
  

For the quinoa
  • 1 cup quinoa Use vegetable stock for half the water for added flavor.
  • 1 tablespoon curry powder
  • 1/2 tablespoon packed brown sugar Add sparingly to avoid overwhelming sweetness.
  • 1/4 teaspoon cayenne pepper Adjust for desired spice level.
For the squash
  • 2 cups peeled, cubed butternut squash
  • 2 teaspoons olive oil
  • 1 teaspoon white sugar
  • 1/4 teaspoon cinnamon
For assembly
  • 1 bunch fresh cilantro
  • 1 cup fresh spinach
  • 1/4 cup toasted pecan pieces

Method
 

Cooking the Quinoa
  1. Cook quinoa according to package directions, using vegetable stock for half the water if desired.
  2. Add curry powder and brown sugar to the pot before cooking.
Preparing the Squash
  1. Coat squash with olive oil, white sugar, cinnamon, and salt to taste.
  2. Roast at 400°F (204°C) or cook in a skillet until golden and fork-tender.
Assembling the Bowl
  1. Add roasted squash, chopped cilantro, and spinach to the cooked quinoa and toss gently to combine.
  2. Top with toasted pecans and a dollop of white bean hummus.
  3. Serve warm in bowls, garnished with extra cilantro and pecans.

Notes

Store components separately for best freshness. Keep cooked quinoa and roasted squash in airtight containers for up to 4 days.