Roasted butternut squash quinoa salad is the quintessential fall salad, and also makes a perfect Thanksgiving side dish!
Fluffy quinoa gets a fall makeover! This roasted butternut squash quinoa salad is full of every fall ingredient I could get my hands on.
I love cooking withquinoa. Not only is it good for you - being a complex carb and all - but I find that it's much easier to prepare than regular long-grain rice. Here's the sad truth: I had to invest in a rice cooker.
Every time I try to make rice on the stovetop, it ends up mushy in a pool of liquid, with the exception of thiscranberry orange rice pilaf- the rice gods had my back that day.
I've tried every trick in the book and followed every bit of advice from friends and family, but my rice skills refused to improve. So, I bought a rice cooker. Now life is one giant peach!
With quinoa, I don't have to travel to the depths of the basem*nt pantry to dig out my rice cooker. I just rinse it, toast it, and simmer until light and fluffy. It turns out great every. single. time.
Good-bye rice. Hello, quinoa!
I loaded thisquinoa saladwith every fall ingredient at my disposal. I even added a little something special: pomegranate seeds.
I worked very hard to remove the pomegranate arils from my pomegranate, like, too hard. I tried breaking it apart, plucking out each individual pomegranate--which resulted in a ruined shirt and splattered walls--and beating the pomegranate in order to loosen the arils, but nothing worked.
Yes, they're POM Wonderful, but they're also a big POM in the booty. My suggestion: by the pre-seeded package of pomegranate seeds. Problem solved!
Roasted Butternut Squash Quinoa Salad Ingredients
- Butternut squash - Peel and chop into cubes roughly 1/2" in size before roasting
- Olive oil - Oil is drizzled over the squash and used to toast the quinoa
- Quinoa - Delicious, hearty quinoa is the star of this salad
- Chicken or veggie stock - Opt for the vegetable stock to make this dish truly vegetarian
- Dried cranberries - Don't love cranberris? Try golden raisins or dried cherries instead!
- Chopped parsley - Fresh parsley is best, but used dried if that's all you can find
- Scallions - The mild onion flavor of scallions perfectly balance this dish
- Pumpkin seeds - Save and clean them when carving pumpkins or find them at the grocery store in the nuts/seeds section
- Feta cheese- Feta lends a brightness and just a tiny hint of tartness to this salad
- Pomegranate seeds - To save time, buy pomegranate seeds separately at the grocey store
- Salt and pepper - To season the final dish
- Pomegrante molasses - You can makepomegrante molasses homemade or find it at the grocery store
This quinoa salad screamsfall! And, it just so happens to be gluten-free (again, thank you, quinoa) andvegetarian.
The roasted butternut squash gets folded into the fluffy quinoa with the addition of dried cranberries, roasted pumpkin seeds, fresh parsley, scallions, and salty feta cheese.
I couldn't stop scooping forkfuls of this salad right into my face. If you love quinoa and fall squash, I also highly recommend thissausage & quinoa stuffed acorn squash.
How to Make Roasted Butternut Squash Quinoa Salad
- Place peeled and chopped butternut squash on a baking sheet lined with parchment paper.
- Drizzle with olive oil, sprinkle with salt and pepper. Roast for 25 to 30 minutes.
- Heat the remaining olive oil in a skillet, then add the quinoa and toast.
- Add vegetable stock, bring to a boil then simmer, covered for 15 to 20 minutes.
- Remove quinoa from the heat, keep covered for another 5 minutes. Then fluff with a fork.
- Transfer quinoa to a large bowl. Fold in roasted squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegrante seeds.
- Season with salt and pepper to taste. Drizzle with pomegrante molasses.
What to Serve with Roasted Butternut Squash Quinoa Salad
This quinoa salad is hearty enough and packed with enough wholesome nutrition to stand as a meal on its own. Or you can serve it as a dinner side dish or add it to your Thanksgiving menu. Here are a few pairing suggestions:
- Slow cooker meatloaf
- Slow cooker turkey breast
- Instant Pot turkey with mushroom gravy
- Dutch oven roast chicken with lemon
- Roasted tahini maple sweet potatoes
- Instant Pot pork tenderloin
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
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FAQs
That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven. You can see proof here and here.
Why is my roasted butternut squash mushy? ›
Don't overcrowd the pan: When roasting or sautéing butternut squash, make sure that you don't overcrowd the pan. If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy.
How to roast butternut squash Jamie Oliver? ›
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
What are 3 ways you can eat butternut squash? ›
7 ways to cook with butternut squash
- Butternut squash soup. ...
- Spicy squash and spinach soup. ...
- Roasted butternut squash. ...
- Butternut squash laksa. ...
- Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ...
- Beef and butternut squash moussaka. ...
- Chilled toffee apple creams.
Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.
How to prepare butternut squash for roasting? ›
Prep: Peel and cube the butternut squash. Season: Toss the butternut squash cubes with olive oil, garlic, salt, and pepper. Roast: Arrange the seasoned cubes on a baking sheet and roast in the preheated oven until the squash is lightly browned and tender.
Is it easier to peel butternut squash after roasting? ›
It's a lot easier to get off after cooking. I usually cut squash in half, deseed, cook for an hour, then cut into pieces if I want to.
Why do my fingers feel weird after cutting butternut squash? ›
Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.
Why does butternut squash make my skin feel weird? ›
This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy. According to some garden experts, the sap is more potent if the squash is young, so you might not encounter this unpleasant feeling if you are peeling a squash that has fully ripened.
How does Rachael Ray cook butternut squash? ›
Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Is there a difference between roasting and baking squash? ›
Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.
Can you eat too much butternut squash? ›
Special Precautions and Warnings. When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding.
What does butternut squash do for the gut? ›
Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.
Is it safe to eat butternut squash everyday? ›
Butternut squash is a healthful option, but its high potassium content may mean that some people should consume it in moderation. Beta-blockers are a type of medication commonly prescribed for people with heart disease. These can cause potassium levels to increase in the blood.
Is the skin of a squash edible? ›
Sure, you know about the delicious orange flesh of winter squash—but the skin? In case you didn't know, all winter squash skins are edible, and full of fiber and vitamin A to boot. Whether or not you should eat the skins of every type of winter squash is its own question.
