A delicious and nutritious bowl featuring the wholesome goodness of quinoa, roasted butternut squash, and a perfect balance of spicy and sweet flavors. Topped with crunchy pecans and juicy dried cranberries, this bowl is a delightful blend of textures and tastes.
Ingredients: 1 cup quinoa, rinsed. 2 cups butternut squash, diced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup maple syrup. 1/4 cup chopped pecans. 1/4 cup dried cranberries. 2 tablespoons chopped fresh cilantro. Lime wedges for serving.
Instructions: Preheat oven to 400F 200C. In a bowl, toss butternut squash with olive oil, chili powder, paprika, cayenne pepper, salt, and pepper. Spread seasoned squash on a baking sheet and roast for 20-25 minutes or until tender, stirring halfway through. While the squash is roasting, cook quinoa according to package instructions. In a small saucepan, warm maple syrup over low heat. In a serving bowl, layer cooked quinoa, roasted squash, chopped pecans, and dried cranberries. Drizzle the warm maple syrup over the bowl and garnish with fresh cilantro. Serve with lime wedges for a burst of citrus flavor. Enjoy your Spicy-Sweet Squash Bowl with Quinoa!