Butternut Squash Quinoa Bowl {Sweet and Savory}

If you’re craving comforting, cozy flavors, this butternut squash quinoa bowl is the perfect combination of sweet and savory. This recipe is not only delicious – it’s relatively easy, super nutritious, and quite filling {Gluten-Free}. Warning: you might not be able to stop eating it. 

Even though cutting butternut squash can seem daunting, this recipe only takes about 30 minutes to make. Quinoa acts as a base and the salty bacon pairs well with the sweet butternut squash. Top each bowl with walnuts for the added texture and crunch, and drizzle with honey for the perfect sweet and salty bite! 

Reasons to Try This Butternut Squash Quinoa Bowl

• Warm, comforting flavors: The salty bacon, the sweet honey and butternut squash, topped with savory parmesan cheese screams comfort – perfect for fall and winter (or any time of year). 
• Only 7 Ingredients: The combination of these 7 ingredients together is so simple, yet flavorful. 
• Healthy, and high protein: A macro-friendly meal with 4 grams of fiber from the whole grains and 39 grams of protein – this bowl will definitely keep you full and satisfied. A good source of iron and potassium.

Ingredients

Butternut Squash (one medium or large)

I used one medium butternut squash, cut into cubes and roasted in the oven. Butternut squash is packed with vitamin C (right in time for sick season), a good source of fiber, and magnesium. To make things a little easier, buy already cubed squash or even frozen butternut squash! 

Quinoa (1 cup, uncooked)

Quinoa is one of the only grains that is considered a “complete protein”, meaning it contains all 9 essential amino acids. It’s gluten-free, and a good source of phosphorus, zinc, folate, magnesium and iron. I love quinoa, but if you’re not a fan then rice, farro, barley or pasta would be great substitutes. 

Chicken Breast(2 medium chicken breasts)

Chicken breast adds more high-quality protein to this dish, ensuring a filling, satisfying meal. Chicken thighs or sausage would be great replacements as well. This recipe is very high in protein, so you could easily cut down to one large chicken breast to lower the calorie content.

Bacon (5-6 slices)

The bacon adds some saltiness and crunch to this super nutritious bowl. 

Freshly Shredded or Grated Parmesan Cheese (1 cup)

Freshly grated parmesan cheese elevates the flavors and brings the comfort to another level.

Chopped Walnuts or Pecan (1/2 cup)

For additional crunch, I topped each bowl with some chopped pecans. Walnuts are a good source of healthy fats, protein and fiber!

Garlic Powder, Salt and Pepper

Season the chicken breast and butternut squash to taste.

Honey

A drizzle of honey to top off the dish creates the perfect balance of salty and sweet. 

Variations

• Add cinnamon and nutmeg to elevate the sweet flavor. 
• Try goat cheese instead of parmesan cheese.
• Crispy pancetta instead of bacon!
• Top with red chili flakes for spicy, sweet and savory – which I personally love. 

Butternut Squash Quinoa Bowl Instructions

Sweet, salty, warm and cozy! Healthy ingredients with a flavor combination you won’t be able to resist. The butternut squash and chicken can be cooked together, so it’s relatively easy to throw together. Use already cubed butternut squash for more convenience!

Here’s the step-by-step instructions for this sweet and savory butternut squash quinoa bowl. A mix of nutritious and savory ingredients make this the ultimate power bowl, ideal for fall and winter.  

1. Cut Butternut Squash Into Cubes

Preheat the oven to 400 degrees F. While the oven is preheating, prepare the butternut squash. Cut off the ends of the squash, and cut into thirds or down the middle. Scoop out the seeds and pulp.

Using your knife or a potato peeler, peel off the skin of the squash.

Cut the squash into uniform, bite-sized pieces. 

Click here for more detail on how to cut a butternut squash, but just know that it doesn’t have to be perfect to be delicious. 

2. Season Squash and Chicken

Place the squash cubes onto a baking sheet with parchment paper. Season with salt, pepper and garlic powder. Spread the butternut squash out so they aren’t too close together. 

Season the chicken breasts with the same spices, and place on the baking sheet if there is room. If not, air fry or roast the chicken on a separate pan. Put the baking sheet in the oven and set a timer for 25 minutes.

3. Prepare the Quinoa

While the squash is cooking, prepare the quinoa according to package directions and keep it on simmer when finished cooking. 

4. Cook the Bacon and Grate the Parmesan Cheese

While the squash and quinoa are cooking, it’s time to prep the bacon and parmesan cheese. Place 5 pieces of bacon on a plate like with paper towel and microwave for about 5 minutes until cooked and crispy. Grate about 1 cup of parmesan cheese. 

5. Check on the Squash At 25 Minutes

After 25 minutes, check on the squash and the chicken. If the chicken is done, remove it from the pan and keep warm. Return the squash to the oven and check on it in another 5-10 minutes. For me, the squash and chicken were both finished cooking at 25 minutes. The squash should be soft in texture.

6. Assemble the Bowls

Cut the chicken and bacon into bite-sized pieces. Layer about a 1/2 cup of quinoa as the base, then spoon some of butternut squash cubes, bacon pieces, and chicken on top. Sprinkle on some parmesan cheese. Add about 2 tablespoons of chopped walnuts. Then, drizzle with honey.

Recipe Tips

• Pound the chicken down to ensure it cooks in 25 minutes, along with the butternut squash.
• Use frozen butternut squash cubes or already cut butternut squash cubes to eliminate cutting it.
• Sprinkle with red pepper flakes for some spice (which I prefer). 
• If you don’t have honey, agave or maple syrup could work. 

Frequently Asked Questions

How Can I Store Leftovers?

To prevent foodborne illness, refrigerate for up to 4 days and freeze for up to 3 months. 

Can I Make Anything Ahead of Time?

The quinoa could be made up to 3 days ahead of time, as well as the butternut squash. Leftover or frozen chicken could be used as well. This would save a lot of time and effort!

What Could I Substitute for Quinoa?

Rice, farro or barley would be good substitutes for quinoa. Use microwaveable grain packets for an even simpler meal!

Butternut Squash Quinoa Bowl {Sweet and Savory}

Alex Evink, MS, RD

It's that time of year again, where we crave comforting flavors. This butternut squash quinoa bowl is a combination of sweet and savory, a perfect balance of nutrition and decadence. It's super simple to make and packed with nutrients like protein, fiber, iron and potassium {Gluten-Free}.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 474 kcal

Ingredients

  

• 1 medium butternut squash, cut into cubes (or frozen, cubed butternut squash)
• 1 cup quinoa, uncooked (or 2.5 cups cooked)
• 2 medium boneless, skinless chicken breasts
• 3/4 cup chopped walnuts or pecans
• 3/4 cup grated parmesan cheese
• 5 slices of bacon
• 1 tablespoon honey
• Salt, pepper, garlic powder to taste

Instructions

 

• Assemble all ingredients and equipment. Preheat the oven to 400 degrees F.
• Cut the ends off the butternut squash. Slice into thirds, and scoop out the seeds and pulp using a spoon. Using your sharp knife or a vegetable peeler, cut off the skin. Dice the butternut squash into uniform, bite-sized pieces.
• Place the butternut squash on a baking sheet with parchment paper. Season with olive oil, salt, pepper, and garlic powder. Spread out so they are not too close together.
• Season chicken breast with same seasonings. If there is room, add your chicken breast to the pan. If not, cook on separate baking sheet or air fry. Place in oven for 25 minutes.
• Cook the quinoa according to package directions. Leave on low or simmer while the chicken/squash is cooking.
• Cook the bacon in the oven or microwave until crispy. Grate parmesan cheese.
• Check on the chicken and squash after 25 minutes. Remove from oven when the chicken breast has reached an internal temperature of 165 degrees F.
• Cut the chicken and bacon into bite-sized pieces. Assemble the bowls: 1/2 cup of quinoa as the base. Top with butternut squash, about 1-2 slices of bacon diced, chicken, parmesan cheese, and 2 Tbsp. chopped walnuts. Drizzle with honey.

Notes

Store this recipe in an airtight container in the fridge for up to 4 days.  

• Use frozen butternut squash cubes, or already cut squash cubes to eliminate the step of cutting it!
• Pound the chicken breast thinner for a quicker cooking time. 
• Prepare quinoa or rice earlier in the week to speed up the cooking process. 

 

For a vegetarian option, omit the chicken or add some chickpeas or tofu to replace.

Nutrition Facts
Servings: 4
Amount per serving
Calories	474
% Daily Value*
Total Fat 19.6g	25%
Saturated Fat 3.8g	19%
Cholesterol 90mg	30%
Sodium 603mg	26%
Total Carbohydrate 35.6g	13%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 38.2g
Vitamin D 0mcg	0%
Calcium 45mg	3%
Iron 3mg	17%
Potassium 875mg	19%

Keyword 30-minute meal, gluten-free breakfast, protein bowl, Quinoa Bowl

It’s That Simple

There you have it! A super simple, delicious and nutritious butternut squash quinoa bowl that can be made in under 30 minutes! 6 easy steps and you have yourself the ultimate comfort dish packed with protein and fiber for a beautiful, relaxing fall or winter day. 

Want more butternut squash? Try this cottage cheese butter squash pasta recipe or this healthier, hidden veggie macaroni and cheese. 

Please rate and review if you try this! Let me know if you did anything differently. 

Alex Evink, MS, RD

Hello! I’m Alex Evink, Registered Dietitian (RD) for over 10 years and moderately messy mom to two girls. As a RD, I believe in evidence-based research – but I don’t believe in perfection. My life can be pretty messy but I do my best to keep a balance that works for me and my lifestyle. I’m a foodie at heart, love Taylor Swift and read books in my free time.