One of my favorite ways to prepare butternut squash is simply cubed and roasted. All you really need is a simple drizzle of excellent extra virgin olive oil, and a pinch or two of salt and favorite spices. This easy butternut squash recipe builds on this simple idea.
Why this easy butternut squash recipe works
In this healthy butternut squash recipe, roasted butternut squash cubes are augmented with a couple of superfoods, lentils and quinoa. By doing so, not only have we significantly amped up the nutrition factor (protein, fiber, iron, to name a few), but we’ve easily created a hearty and satisfying dish. (Serve me this butternut squash quinoa creation for lunch, and I’m full the rest of the day! And it’s great as a side dish or a warm fall salad.) The second reason this easy butternut squash recipe works is: flavor. Flavor. Flavor.
Tips for flavoring this butternut squash quinoa
Roasting butternut squash is almost a dead giveaway. It’s the perfect method to bring out it’s natural sweetness and velvety texture. Cinnamon is a great spice paired with butternut squash. But to develop a more complex flavor, extra tasty flavor profile, I like to add a few more warm spices: allspice, coriander, paprika, and a pinch of cumin.
Almost more important is flavoring the quinoa and lentils. While earthy and slightly nutty, neither lentils nor quinoa are fun to eat if not well-flavored. This is why, we carry the same warm spice mixture, used with the butternut squash earlier, to season the cooked lentils and quinoa. When we’re ready to assemble the roasted butternut squash with the cooked lentils and quinoa, we have another opportunity to add even more flavor…Roasted garlic, a heaping handful of fresh parsley,scallions, a little more extra virgin olive oil. Finish with a splash of lemon juice to wake everything up! And my biggest tip here is to toss everything together and set aside for a few minutes before serving. This will make a difference as the flavors have a chance to soak/meld.
Prepare ahead tips for this easy butternut squash recipe
This butternut squash recipe is relatively simple to prepare, but it does take a few steps. You essentially prepare the roasted butternut squash, while boiling the lentils and quinoa each separately. There are a couple of ways to store it from here: 1. If you plan to serve this butternut squash recipe within a day or two of making it, you can roast the butternut squash, and cook and season the lentils and quinoa. You can mix everything as directed and cover and refrigerate for 2 days (maybe even 3.) You can enjoy it at room temperature. 2. If you want to prepare this to use for lunch over a longer period of time, then prepare roasted butternut squash, lentils, and quinoa as directed (up to step #8). But do not mix. Instead, store each separately in a tight lid glass container. (Both lentils and quinoa will keep well this way for up to 5 days, unseasoned. Butternut squash will keep 3 to 4 days.) When ready, combine what amount you need of the lentils and quinoa, and toss with a little of the spices listed (to your liking is fine) and season with salt. Then add butternut squash and what portion you need of the remaining ingredients. Finish with splash of lemon juice and a drizzle of extra virgin olive oil. Enjoy at room temperature.
Similar Recipes to Try:
Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta Mediterranean Bowl with Quinoa, Hummus, and Harissa Italian Sausage and Lentils Moroccan Vegetable Tagine Roasted Cauliflower Salad Mediterranean Roasted Vegetable Barley *This post has been republished with updated information. 4.9 from 16 reviews
