Butternut squash! We’re pretty much obsessed with the stuff over here. And while the thick skinned squash is a major pain in the ass to chop up, it doesn’t stop me from schlepping them on home from the market each week. We have 3 mammoth butternut beauties sitting on the counter just waiting for my wimpy little muscles to spend an hour sawing through them… I’m thinking some spicy hand pies are next!

But the main reason I keep em’ coming home is this simple squash and quinoa salad. I made it last weekend as a quick make ahead meal, and it was love at first bite. Rich roasted squash is spiced up with garlic and rosemary, then tossed with red quinoa, crisp red onion, briny kalamata olives, and a squeeze of fresh lemon juice ties ii all together. It’s a total flavor party in your mouth.

I just made myself hungry, good thing this salad makes the best leftovers – off to the fridge!

Rosemary and Garlic Roasted Butternut Squash Quinoa Salad – Baker by Nature

Makes 4-6 servings

2 pounds of peeled and cubed butternut squash

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cloves garlic, finely chopped

1/4 crushed red pepper

4 tablespoons olive oil, separated

4 tablespoons balsamic vinegar, separated

1 cup quinoa

1/2 cup red onion, finely diced

1/2 cup kalamata olives, roughly chopped

Juice of one lemon

Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.

In a large bowl, toss cubed butternut squash with rosemary,  2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, garlic, crushed red pepper, salt and pepper. Spread the mixture in an even layer onto prepared baking sheet and bake for 40-45 minutes.

While the squash bakes, make your quinoa. Place quinoa with 2 cups of water or vegetable stock in a sauce pan and bring to a boil. Reduce heat and cover. Cook for about 15 minutes, or until all the liquid has evaporated.

Once the squash and quinoa are both finished, combine in a large serving bowl. Mix in the lemon juice, red onion, olives, and additional olive oil and balsamic vinegar, taste to see if additional salt or pepper is needed. Serve warm or cold.