Roasted Butternut Squash and Quinoa Bowl with Maple-Glazed Pecans

This recipe is packed with nutrient-rich fall ingredients, offering a balanced meal that is both satisfying and nourishing.

Ingredients:

• Butternut Squash: One medium butternut squash, peeled, seeded, and cubed.

• Quinoa: 1 cup quinoa, rinsed.

• Pecans: 1/2 cup pecans, halved.

• Kale or Spinach: 2 cups chopped kale or spinach.

• Cranberries: 1/4 cup dried cranberries.

• Olive Oil: 2 tablespoons olive oil.

• Maple Syrup: 1 tablespoon maple syrup.

• Cinnamon: 1/2 teaspoon ground cinnamon.

• Salt and Pepper: To taste.

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C).

2. Roast Butternut Squash: Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

3. Cook Quinoa: Combine quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.

4. Make Maple-Glazed Pecans: In a small skillet, heat 1 tablespoon olive oil over medium heat. Add pecans and cook for 2-3 minutes, or until fragrant. Stir in maple syrup and cook for an additional minute, until pecans are coated. Remove from heat.

5. Wilt Greens: Add kale or spinach to the hot quinoa and stir until wilted.

6. Assemble Bowls: Divide quinoa mixture among bowls. Top with roasted butternut squash, maple-glazed pecans, and dried cranberries. Sprinkle with cinnamon.

Tips:

• Customization: Substitute pecans with walnuts or almonds. Add other roasted vegetables like Brussels sprouts or carrots.

• Make-Ahead: Roast the butternut squash and cook the quinoa ahead of time for a quick and easy weeknight meal.

• Flavor Variations: Add a drizzle of balsamic glaze or a sprinkle of feta cheese for additional flavor.