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Cozy Harvest Bowl with Roasted Squash and Autumn Flavors

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A wholesome and hearty autumn bowl featuring roasted butternut squash, quinoa or brown rice, Brussels sprouts, apples, dried cranberries, and a warm spiced dressing. Perfect for cozy dinners, meal prep, or potlucks.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (rinsed thoroughly) or brown rice
  • 2 cups vegetable broth or water
  • 1 cup Brussels sprouts, halved
  • 1 medium apple, diced
  • ½ cup dried cranberries
  • ¼ cup toasted pecans or walnuts
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh sage leaves, finely chopped
  • Salt and pepper, to taste
  • Optional add-ons: crumbled goat cheese or feta, cooked chickpeas or grilled chicken, fresh parsley or thyme for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.
  3. Spread the squash cubes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized on the edges.
  4. While the squash roasts, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes (quinoa) or 40-45 minutes (brown rice) until liquid is absorbed. Fluff with a fork.
  5. Prepare the autumn veggies by halving Brussels sprouts and tossing with a little olive oil, salt, and pepper. Roast on a second sheet for 15-20 minutes or sauté until crisp-tender.
  6. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, chopped sage, salt, and pepper until emulsified.
  7. In a large serving bowl, combine cooked grains, roasted squash, Brussels sprouts, diced apple, dried cranberries, and toasted nuts. Drizzle dressing over and toss gently to coat.
  8. Optional: Sprinkle crumbled goat cheese or feta on top and add chickpeas or grilled chicken for extra protein.
  9. Serve warm or at room temperature.

Notes

Do not overcrowd the baking sheet to ensure squash caramelizes instead of steaming. Rinse quinoa well to remove bitterness. Toast nuts just before assembling for freshness. Dressing emulsifies best when oil is added slowly and ingredients are at room temperature. Variations include swapping grains, veggies, or adding proteins like chickpeas or grilled chicken.

Nutrition

Keywords: harvest bowl, roasted squash, autumn recipe, quinoa bowl, fall flavors, cozy dinner, healthy bowl, vegetarian, gluten-free

Find it online: https://flurpchef.com/cozy-harvest-bowl-recipe-5-easy-steps-for-perfect-autumn-flavors/