🍂 Roasted Butternut Squash & Quinoa Bowl

Ingredients

For the Bowl:

• 1 medium butternut squash, peeled and cubed (~4 cups)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1 cup quinoa (uncooked)
• 3 cups baby spinach
• 1/4 cup pepitas (pumpkin seeds), toasted

For the Maple Mustard Dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Detailed Instructions

Step 1: Roast the Butternut Squash

• Preheat the oven to 400°F (200°C).
• Toss the cubed butternut squash with olive oil, smoked paprika, salt, and pepper.
• Spread evenly on a parchment-lined baking sheet.
• Roast for 25-30 minutes, flipping halfway, until tender and caramelized.

Step 2: Cook the Quinoa

• Rinse quinoa under cold water.
• Combine 1 cup quinoa and 2 cups water in a saucepan.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
• Fluff with a fork and set aside.

Step 3: Prepare the Dressing

• Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until emulsified.

Step 4: Assemble the Bowls

• Layer baby spinach in each bowl.
• Top with quinoa, roasted butternut squash, and toasted pepitas.
• Drizzle with maple mustard dressing before serving.

Step 5: Optional Add-Ins

• Add roasted chickpeas, feta cheese, or avocado for extra protein or creaminess if desired.

Nutrition Facts (Per Serving – Makes 4 Servings)

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