This butternut squash quinoa bowl is packed with cozy fall flavor from roasted squash, savory chicken, crispy bacon, pecans, Parmesan, and a simple honey-Dijon drizzle. It’s a satisfying sweet-and-savory meal with plenty of protein and fiber, and it works well for meal prep too. {Gluten-Free}
Quinoa creates a hearty base, while crispy bacon, Parmesan, and pecans add plenty of savory flavor and texture. The roasted squash brings natural sweetness, and a simple honey-Dijon drizzle ties everything together with the perfect balance of sweet and savory.
Butternut squash can seem a little intimidating to prep, but using pre-cut squash makes this recipe much easier. Warning: you might not be able to stop eating it!
Reasons to Try This Butternut Squash Quinoa Bowl
- Warm, comforting flavors. The salty bacon, the sweet honey Dijon drizzle and butternut squash, topped with savory parmesan cheese screams comfort – perfect for fall and winter (or any time of year).
- The combination of these ingredients together is so simple, yet flavorful.
- Healthy, and high protein. A macro-friendly meal with 4 grams of fiber per serving and 39 grams of protein – this bowl will definitely keep you full and satisfied. A good source of iron and potassium.
Ingredients
- 1 cup dry quinoa or about 3 cups cooked quinoa.
- 2 cups low-sodium chicken broth or water.
- 4 cups cubed butternut squash or one medium to large butternut squash.
- 2 Tbsp olive oil, divided.
- 1 lb boneless, skinless chicken breast.
- 5 slices bacon, cooked and chopped.
- 1/2 cup pecans, roughly chopped
- 1/2 cup shaved or freshly grated Parmesan.
- 1/2 tsp garlic powder.
- 3/4 tsp kosher salt, divided.
- Red pepper flakes.
- Honey, optional, in replace of the Dijon option below. A drizzle of honey to top off the dish creates the perfect balance of salty and sweet.
Optional Honey Dijon Drizzle
If you want to elevate the bowl a bit more, try this honey Dijon drizzle instead of just honey! Whisk together and drizzle over the top of each serving.
- 2 Tbsp honey
- 1½–2 Tbsp Dijon
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- pinch salt + pepper
- Water to thin if needed
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.
Make This Recipe Even Easier
This bowl does have a few different components, but there are plenty of shortcuts that make it much quicker to throw together. Use pre-cooked quinoa, rotisserie chicken, pre-cut butternut squash, and pre-cooked bacon or bacon crumbles to cut down on prep and cooking time.
You can use all of the shortcuts or just the ones that make sense for you. The recipe still comes together with the same sweet, savory flavors without feeling like you’re cooking several separate recipes at once.
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.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- Add the cubed butternut squash to one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with half of the garlic powder, salt, and black pepper. Toss to coat.
- Roast for 30-40 minutes, until the butternut squash is tender and caramelized.
- Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Air fry at 375°F for 12–16 minutes, flipping halfway through, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice. Shortcut: Use about 2½–3 cups cooked rotisserie chicken instead of cooking the chicken from scratch.
- While the chicken and squash cook, make the quinoa according to package directions.
- Cook the bacon until crisp, then drain and roughly chop.
- In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until smooth.
- Divide the quinoa among bowls. Top with roasted butternut squash, sliced chicken, bacon, pecans, and Parmesan.
- Drizzle with the honey-Dijon mixture just before serving. Finish with extra black pepper or red pepper flakes, if desired.
Recipe Tips
- Use frozen butternut squash cubes or pre-cut butternut squash cubes to eliminate cutting it.
- Sprinkle with red pepper flakes for some spice (which I prefer).
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}
Ingredients
- 1 lb. boneless, skinless chicken breasts rotisserie chicken for ease
- 4 cups cubed butternut squash (about 1 medium squash)
- 1 cup dry quinoa or 2.5-3 cups cooked
- 1-2 tablespoons olive oil, divided
- ½ cup chopped walnuts or pecans
- ½ cup grated or shaved parmesan cheese
- 5 slices of bacon
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- Red pepper flakes
- 1 tablespoon honey or make drizzle
- 2 tablespoons honey
- 1½-2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of black pepper
- 1-2 teaspoons water, to thin – optional
Method
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- Add the cubed butternut squash to one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with half of the garlic powder, salt, and black pepper. Toss to coat.
- Roast for 30-40 minutes, until the butternut squash is tender and caramelized.
- Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Air fry at 375°F for 12–16 minutes, flipping halfway through, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice. Shortcut: Use about 2½–3 cups cooked rotisserie chicken instead of cooking the chicken from scratch.
- While the chicken and squash cook, make the quinoa according to package directions.
- Cook the bacon until crisp, then drain and roughly chop.
- In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until smooth.
- Divide the quinoa among bowls. Top with roasted butternut squash, sliced chicken, bacon, pecans, and Parmesan.
- Drizzle with the honey-Dijon mixture just before serving. Finish with extra black pepper or red pepper flakes, if desired.
Notes
- 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.
Tried this recipe?
Let us know how it was!It’s That Simple
This butternut squash quinoa bowl has the best mix of sweet, savory, and cozy fall flavors. Use the shortcuts above when you need an easier weeknight option, or prep some of the components ahead for quick lunches throughout the week.
If you try it, leave a rating or comment below and let me know what you think!
Want more butternut squash? Try this cottage cheese butter squash pasta recipe or this healthier, hidden veggie macaroni and cheese.
The combo of bacon, honey and butternut squash was so good!