Butternut Squash Pesto Quinoa Bowl (Printable)
Roasted butternut squash with herby pesto, fluffy quinoa, and crunchy pumpkin seeds in a nourishing grain bowl.
# What You’ll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach leaves
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth (or water)
→ Pesto
06 - 1 cup fresh basil leaves
07 - 1/4 cup grated Parmesan cheese
08 - 1/4 cup pine nuts (or walnuts)
09 - 1 garlic clove
10 - 1/3 cup extra virgin olive oil
11 - Salt and freshly ground black pepper, to taste
→ Toppings
12 - 1/3 cup roasted pumpkin seeds (pepitas)
13 - 1/4 cup crumbled feta cheese (optional)
14 - 1 tablespoon extra virgin olive oil (for roasting)
15 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until golden and fork-tender.
03 - While the squash roasts, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
04 - In a food processor, combine fresh basil leaves, grated Parmesan, pine nuts, and garlic clove. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until a smooth paste forms. Season with salt and pepper to taste.
05 - In a large mixing bowl, gently fold the prepared pesto into the cooked quinoa until evenly coated.
06 - Divide the pesto quinoa among four serving bowls. Arrange roasted butternut squash, halved cherry tomatoes, and baby spinach over each portion.
07 - Sprinkle each bowl with roasted pumpkin seeds and crumbled feta cheese if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The sweet roasted squash against the sharp herby pesto creates a flavor contrast that makes you forget you are eating something healthy.
- It holds up beautifully as leftovers, making it the rare grain bowl that tastes just as good cold from the fridge the next afternoon.
02 -
- Do not skip rinsing the quinoa, that soapy residue will haunt every bite and no amount of pesto can hide it.
- Let the squash cool for just a minute before assembling, if it goes in piping hot it will cook the spinach into a sad wilted mess.
03 -
- Cut the squash into uniform half inch cubes so every piece roasts at the same rate and you avoid the dreaded mix of mushy and underdone.
- Reserve a tablespoon of pasta water or broth before draining the quinoa, adding a splash back in while mixing the pesto makes it silkier and easier to coat.