Butternut Squash Quinoa Salad

How many new foods have you tried because you read about them on a blog? For me, it’s probably been a lot–namely a lot of veggies I didn’t grow up eating and/or didn’t know how to prepare, cheeses, grains, etc. I’ve never really been a picky eater, but reading blogs and cookbooks certainly have revealed gaps in my foodie education. Since I’ve been reading blogs, one of my favorite new foods has been butternut squash. Sure, it’s a pain to cut, but it’s just. so. tasty! And it makes this quinoa–one of my favorite foods ever, btw–an essential dish for your fall cooking season. Period.

Butternut Squash Quinoa Salad | thepajamachef.com

One of my favorite ways to enjoy butternut squash is roasted and tossed in a salad, particularly this quinoa salad. I made this several times last winter and just never got around to sharing it here, so I was so happy when I realized this week that it was finally butternut squash season again! What makes this salad so good is the always delightful pairing of sweet and spicy seasonings, some strong cheese, and some salty meat. Molasses! Lime juice! Feta! Canadian bacon! All the good things, huh?! 🙂

Butternut Squash Quinoa Salad | thepajamachef.com

One of the key flavors here in this nutty salad is the molasses. It does a double duty as a marinade for the roasted squash, and as a dressing for the salad itself. Molasses is totally underrated, but it lends such rich flavor and subtle sweetness to this dish. It’s such a great fall flavor that I want to play with more! In the meantime, enjoy it on this fabulous side dish or light lunch. I can’t wait to make this many more times this fall and winter, and hope you try it out too! 🙂

one year ago: Carnitas
two years ago: Thai Seared Shrimp with Tomato, Basil, & Coconut
three years ago: Apple City Barbecue Sauce

Butternut Squash Quinoa Salad
click to print

Ingredients:

  • 1 large butternut squash, cubed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons molasses
  • 1 teaspoon chili powder
  • juice of 1/2 a lime
  • freshly ground black pepper
  • 1 cup quinoa
  • 2 cups broth [chicken or vegetable, as desired]
  • 1/4 cup red onion, finely chopped and soaked in 1 cup of water for 10 minutes then drained and thoroughly dried
  • 2 tablespoons molasses
  • juice of 1/2 a lime
  • 1/2 cup feta, crumbled
  • 1/2 cup canadian bacon, chopped

Directions:

Preheat oven to 400 degrees.

Peel and cut a large butternut squash into 1 inch cubes. In a large bowl, whisk together olive oil, molasses, chili powder, lime juice, and a generous amount of black pepper. Add cubed butternut squash, then toss to coat. Spread in a single layer on two large rimmed baking sheets, then bake for 30 minutes or until fork-tender.

Meanwhile, cook quinoa in broth according to package directions. Stir in soaked and dried red onion, molasses, lime juice, crumbled feta, and chopped canadian bacon. Fold in cubed butternut squash, then season with additional salt and pepper to taste. Serve warm or cold. Enjoy!

Time: 45 minutes.

Yield: 4-5 servings.

Linked up with: What’s Cookin’ Wednesday.

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22 thoughts on “Butternut Squash Quinoa Salad

  1. Thank you.

    >________________________________ > From: The Pajama Chef >To: lizzm@att.net >Sent: Wednesday, November 13, 2013 6:01 AM >Subject: [New post] Butternut Squash Quinoa Salad > > WordPress.com >Sarah posted: “How many new foods have you tried because you read about them on a blog? For me, it’s probably been a lot–namely a lot of veggies I didn’t grow up eating and/or didn’t know how to prepare, cheeses, grains, etc. I’ve never really been a picky eater, but r” >

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  2. Before becoming a blogger, I’m pretty sure I had no idea what butternut squash was! And now it’s basically a staple in my diet. Crazy how times have changed. 🙂 Love the sound of this salad.

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