Perfect for a picnic or weekday lunch, this Roasted Butternut Squash Quinoa is packed with flavor. The tart balsamic flavor balances well with the sweet cranberries and roasted butternut squash. The quinoa helps bring all the ingredients together for a well rounded bite.


Credit: Hector Manuel Sanchez; Styling: Katie Jacobs

Recipe Summary test

30 mins
30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Toss together butternut squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Spread in an even layer on a baking sheet. Roast in preheated oven until tender and lightly browned, about 20 minutes.

  • Meanwhile, rinse quinoa under cold water until water runs clear; drain. Prepare according to package directions. Let cool slightly, about 10 minutes.

  • Whisk together balsamic vinegar, honey, mustard, garlic, and remaining 1/2 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined.

  • Toss together roasted squash, cooled quinoa, cranberries, onion, and pumpkin seed kernels in a large bowl. Add 1/2 cup of the vinaigrette; toss until combined. (Discard remaining vinaigrette, or reserve for another use.) Serve immediately, or store, covered, in refrigerator up to 4 days.