Description

This Lemon Butternut Bowl combines the velvety, roasted sweetness of peak-season squash with the electric, tongue-tingling brightness of fresh lemon zest.

Ingredients

Scale

1 Medium Butternut Squash
1 cup Quinoa
3 tablespoons Extra Virgin Olive Oil
2 Large Fresh Lemons
3 Cloves Garlic
1 tablespoon Pure Maple Syrup
1/4 cup Pumpkin Seeds
1/2 cup Fresh Parsley
Sea Salt & Black Pepper

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Instructions

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with two tablespoons of olive oil, sea salt, and half of the minced garlic. Spread them in a single layer on a large baking sheet
Roast the squash in the preheated oven for 25 to 30 minutes, shaking the tray halfway through. The squash should be fork-tender and slightly charred
While the squash roasts, bring a pot of salted water to a boil. Add the quinoa and reduce the heat, covering, and simmer until liquid is absorbed. Fluff with a fork and let sit uncovered
In a small jar, shake together the remaining olive oil, lemon juice and zest, remaining garlic, and maple syrup to make the dressing
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, until fragrant
In a mixing bowl, combine the warm roasted squash and cooked quinoa. Pour dressing over while warm and fold in parsley and toasted seeds

Notes

Do not overcrowd the pan to ensure crispy squash.

Use vegetable broth instead of water for the grains for added flavor.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 7g
Sodium: 0mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg