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Butternut Squash Quinoa Bowls with Maple-Tahini Dressing

Butternut Squash Quinoa Bowls with Maple-Tahini Dressing

45 MIN

Warmly spiced roasted butternut squash is the star of the show in these fall-inspired grain bowls. Garam Masala seasoning is an Indian spice blend that pairs perfectly with the sweetness of winter squash (find it near the other dried herbs and spices). To cut down on prep time, look for pre-cut butternut squash in the produce section. You’ll need about 4 cups for this recipe. 

  • 1 small butternut squash (about 2 pounds), peeled and cubed
  • 2 tablespoons avocado oil or olive oil
  • 2 teaspoons Spice Islands Garam Masala Seasoning 
  • 1 cup tri-color quinoa, uncooked
  • 5 ounce container baby kale
  • ¼ cup salted pepitas (shelled pumpkin seeds)
  • ¼ cup dried cranberries 

Maple-Tahini Dressing:

  • ⅓ cup tahini
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2-4 tablespoons water
  • ¼ teaspoon sea salt, or to taste 



Preheat oven to 425 degrees. 

Place cubed butternut squash on a half sheet-pan. Drizzle with oil and sprinkle with Garam Masala seasoning; toss well to coat. Roast in pre-heated oven for 35-40 minutes, or until tender. 

Bring 1 ½ cups water and a pinch of salt to boil in a small saucepan. Add quinoa, return to a boil, then cover and reduce heat to low. Simmer over low heat for 15 minutes, then remove from heat and allow to stand, covered, for 5 minutes; fluff with a fork and set aside. 

To make the dressing, whisk together the tahini, vinegar and maple syrup together in a small dish. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt.

To assemble bowls, line a wide shallow bowl with baby kale. Top with quinoa, butternut squash, pepitas and dried cranberries; toss with dressing and serve right away. 

Serves 4. 

This recipe is sponsored by Heinen’s. Check out the original post here.

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