Fall Harvest Plate {Warm Butternut Squash + Quinoa Salad}

Fall Harvest Plate | Vegan | Gluten Free | www.thepamperedvegan.com

Tell me if this happens to you.

You buy like 20lbs of squash.  Butternut, spaghetti, acorn, carnival…etc.

Maybe it was on sale, maybe it wasn’t. Maybe you plan on roasting it, or maybe even making a delicious fall soup.

Fall Harvest PlateAnd then.

Fall Harvest PlateAll the squash sits on your counter for 1 solid month.  Just hanging out, being its squashy-self.  Even if your recipes are picked out, it still sits.  Why is this?

Is it because squashes are pretty much the only vegetable that can sit on your counter for weeks on end without rotting?  Do you glance over like, “Hey squash, I’ll get to you next week.  No hard feelings.”  Are you fearfully anticipating the dreaded peeling, chopping, and seeding, while trying to keep all of your fingers on your hand?

Please tell me I’m not the only one.

Fall Harvest PlateAnd then you finally tackle the squash because, “you’re going to rot one day!” [Promise I don’t talk to vegetables in my kitchen.]

You start peeling or slicing, depending on the variety of squash.  You’re done in like 5 minutes because you have a vegetable peeler so sharp it could carve wood.

That wasn’t so bad.

It’s always more than worth the effort.

Fall Harvest PlateWhile this meal may look a bit involved, I promise it’s not. You can prepare most everything up while the butternut squash is roasting.

So, go ahead, tackle that squash. Taste the fall!

Fall Harvest Plate
Prep time
Cook time
Total time
This is fall on a plate. Squash and quinoa are brought together by dried cranberries, pecans, orange zest and kale for the ultimate burst of flavor in your mouth!
Yields: 4 servings
  • 1 butternut squash, roasted
  • 1 cup uncooked quinoa
  • 1/2 cup pecans, toasted
  • 1/2 cup kale, finely chopped
  • 1/4 cup dried cranberries
  • Roasting oil of choice (I used avocado)
  • salt + pepper, to taste
  • Herbamare, to taste
  • Orange zest, to taste
  1. Pre-heat oven to 350 degrees.
  2. Cut both ends off the squash, peel, and cut in half length-wise.
  3. Scoop out seeds with a spoon and discard. Chop the squash into small cubes, no larger than 1 inch.
  4. Place cubed squash in a roasting pan and drizzle with roasting oil. Sprinkle with salt + pepper.
  5. Place squash in oven and roast until cooked, about 35-45 minutes, depending on the size of your cubes.
  6. While squash is roasting, rinse your quinoa and place in a medium saucepan with 2 cups water + Herbamare (to taste.)
  7. Bring to a boil and reduce heat to simmer; cook, cover on, for approximately 20 minutes, or until all the water is absorbed.
  8. When quinoa is finished, remove from heat and let sit with the cover on until ready to use.
  9. Meanwhile, take an orange peel and a fine grater; zest your desired amount of orange peel.
  10. Chop your kale and pecans (please note that my photos do not show chopped pecans, but I do recommend chopping them for maximum flavor dispersion.)
  11. Once butternut squash is roasted, leave the oven on and remove the squash. Set aside on counter.
  12. Place your chopped pecans in a clean roasting pan and toast them in the still hot oven for a few minutes - until they become lightly fragrant.
  13. While pecans are toasting, mix desired amount of quinoa and squash together in a large mixing bowl. Add in the cranberries and mix well.
  14. Remove pecans from oven and set aside to cool.
  15. Distribute the squash/quinoa/cranberry mixture onto a plate.
  16. Top with toasted pecans and chopped kale.
  17. Enjoy!


Fall Harvest Plate

What is your favorite fall recipe? Please share in the comments below!

Follow my blog with Bloglovin

  • Carla

    This looks amazing. almost have all the main ingredients. I’m going to make it for my office holiday party. My favorite thing to eat in fall is sweet potatoes with cinnamon.

    • http://www.thepamperedvegan.com Baylie

      Thanks Carla! That’s what I love about this “pantry” recipe – almost every ingredient is a staple in my kitchen! (PS – Sweet potatoes are my favorite winter go-to meal!)

  • http://www.thepamperedvegan.com Baylie

    Thanks Carla! That’s what I love about this “pantry” recipe – almost every ingredient is a staple in my kitchen! (PS – Sweet potatoes are my favorite winter go-to meal!)

  • Nora Rušev

    You’re DEFINITELY not the only one! I actually had a squash sitting on my counter for so long it did eventually rot. Gross! I’m trying to never have that happen again ;) Your recipe looks delicious! Definitely worth to take a squash for!

    • http://www.thepamperedvegan.com Baylie

      Thanks Nora :) By the way – the same thing happened to me recently as well! I cut open a nice big butternut squash while my mom was down and half of it was rotten :( And currently I have this HUGE bowl of squash on my counter that I am feeling a sense of urgency to prepare as I fear it will spoil soon!