Chilli Butternut Squash Pumpkin with Quinoa
Transform your fall table with this vibrant and wholesome Chilli Butternut Squash Pumpkin with Quinoa recipe! Packed with seasonal delights, this dish features tender roasted cubes of butternut squash and pumpkin coated in a smoky, spiced blend of chili powder, paprika, cumin, and a touch of maple syrup for subtle sweetness. Paired with fluffy quinoa cooked in savory vegetable broth, this gluten-free and vegan meal is both hearty and nutritious, perfect for cozy dinners or meal prepping. Garnished with fresh parsley and a squeeze of lime, it’s a colorful, flavor-packed bowl that brings warmth and balance to your plate. Ideal for autumn-inspired meals, this recipe is quick to prepare in under an hour and serves as a show-stopping entrée or side!
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Recipe Information
Ingredients
- 1 medium (about 1.5 lbs) butternut squash
- 1 small (about 1.5 lbs) pumpkin
- 1 cup quinoa
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth or water
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 medium (for garnish, optional) lime
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and de-seed both the butternut squash and pumpkin. Cut them into bite-sized cubes, approximately 1 inch in size.
In a large mixing bowl, combine the butternut squash and pumpkin cubes with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, maple syrup, salt, and black pepper. Toss to ensure the vegetables are evenly coated in the seasoning.
Spread the seasoned squash and pumpkin cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove its natural bitterness.
In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork.
To assemble, divide the cooked quinoa among four serving bowls. Top with the roasted chili-spiced butternut squash and pumpkin.
Garnish with freshly chopped parsley and a squeeze of lime juice, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5521 mg | 240% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 49.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5036 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
