Sunset squash

This dish is as vibrant as its name suggests. Sweet roasted butternut squash, smoky spices, fluffy quinoa, and tangy feta come together in a hearty yet light bowl that feels both nourishing and uplifting. Fresh herbs and a splash of lemon or vinegar brighten every bite, while optional add-ins like nuts, cranberries, or chickpeas make it customizable for any mood. Perfect served warm on a cool evening or chilled as a refreshing lunch the next day.

Ingredients

Base

1 large butternut squash, peeled and cubed (about 4–5 cups)
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
Salt and black pepper, to taste
¾ cup dry quinoa (or farro if gluten is not an issue)
1 ½ cups water or broth

Toppings

½ cup crumbled feta cheese
¼ cup toasted pumpkin seeds or chopped walnuts (optional)
2 tbsp chopped fresh parsley or cilantro
1–2 tbsp lemon juice or red wine vinegar

Optional Add-ons

¼ cup dried cranberries or chopped dates
A handful of baby spinach or arugula (stirred in at the end)
Chickpeas or grilled chicken for more protein

Directions

Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, cumin, smoked paprika, salt, and pepper.
Spread the squash on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Rinse quinoa under cold water.
Combine quinoa with water or broth in a pot and bring to a boil.
Reduce heat to a simmer, cover, and cook for about 15 minutes, until the liquid is absorbed.
Fluff the quinoa with a fork and set aside.
In a large bowl, combine the roasted squash, cooked quinoa, feta, parsley or cilantro, and lemon juice or vinegar.
Stir gently and adjust seasoning to taste.
Add optional toppings like nuts, seeds, dried fruit, greens, chickpeas, or chicken.
Serve warm or at room temperature. Leftovers will keep in the fridge for 3–4 days.