Spicy Roasted Butternut Squash with Quinoa & Cranberries Recipe | Yummly

Spicy Roasted Butternut Squash With Quinoa & Cranberries

Lilly: "Will be making this again, might even become a re…" Read More
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  • 1 butternut squash (peeled & cut into chunks)
  • 3 shallots (quartered)
  • 4 garlic cloves (smashed)
  • 2 tablespoons olive oil
  • 2 teaspoons chili flakes (optional)
  • sea salt
  • pepper
  • 1/4 cup dried cranberries
  • 1 cup dry quinoa
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    NutritionView More

    Sodium9% DV210mg
    Fat15% DV10g
    Protein20% DV10g
    Carbs20% DV60g
    Fiber24% DV6g
    Calories350Calories from Fat90
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat90
    Total Carbohydrate60g20%
    Dietary Fiber6g24%
    Vitamin A270%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Lilly a year ago
    Will be making this again, might even become a regular favourite as it is quick and easy to make. I had to improvise a little, not having quinoa. I used cauliflower riced instead, which I steamed with a little added salt and nutmeg. I believe it still complimented the recipe and the added nutmeg goes well with the addition of cranberries and butternut. Most chefs would frown terribly, but I popped the butternut into the microwave under the "cook potato" function, which halved the cooking time in the oven, making this a 20min recipe as opposed to 40min. Handy if you are in a hurry...
    Yo Adrian! a year ago
    Great side dish. Was a tad bland since I was not going heavy on the spicy pepper. Added salt and butter after it was done. Next time I might add more spice. Also, butternut squash shrinks up a bit so use about 1/2 more than you actually need.
    Das Dude a year ago
    Really happy surprise , this dish was. Wanted something different, and although I thought this seemed a bit weird, it was great. (I used half amount of veggie broth while cooking the Quinoa)
    Fran 2 years ago
    Wonderful and very easy to prepare and bake. I reduced the amount of chili flakes to 1/2 teaspoon and even that was a bit too spicy for me. Next time I will omit them all together. This dish is going to become a regular in my house. I made this a second time without the spice and it was without much flavor, from now on I will add the spices, but perhaps not as much. Everyone I have served this to has loved it, and I have now made it 1/2 a dozen times. Thank you!

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