Roasted Butternut Squash with Quinoa and Kale
Golden roasted butternut squash cubes tossed with fluffy tri-color quinoa, garlic-massaged kale, dried cranberries, and a light lemon-tahini dressing. A vegan, high-fiber, antioxidant-packed bowl that supports fat loss and a lean, toned midsection.
Why You’ll Love This Recipe
This bowl is pure fall-in-a-bowl abs fuel: slow-burning carbs from quinoa and squash that keep blood sugar stable, massive fiber from kale and squash to stay full for hours, and anti-inflammatory ingredients that make your skin glow while fat melts. It’s 100% vegan (or add chicken for extra protein), meal-prep friendly, and tastes even better day 2. Perfect for cold days when you want comfort food that actually moves you closer to visible abs — this is the cozy bowl you’ll crave all season!
Recipe Tips and Tricks
- Pre-cut butternut squash saves 15 min — no shame!
- Roast at 425°F — caramelized edges, never mushy.
- Massage kale with lemon + salt — turns bitter kale silky.
- Cook quinoa in broth — flavor upgrade.
- Add warm squash to kale — wilts it perfectly.
- Double the dressing — you’ll want to drink it.
- Top with toasted pumpkin seeds — crunch + magnesium.
Roasted Butternut Squash with Quinoa and Kale
Cozy roasted squash-quinoa-kale bowl — vegan abs comfort food!
Ingredients
- ⅓ cup dried cranberries (or pomegranate seeds)
- 1 clove garlic, minced
- 1 cup dry tri-color quinoa
- 1 large butternut squash, peeled and cubed (or 20 oz pre-cut)
- 1 tsp cumin + 1 tsp cinnamon
- 3 tbsp tahini
- 4 cups kale, stems removed and chopped
- 4 tbsp warm water (for dressing)
- Juice of 2 lemons
- Salt & pepper
Instructions
- Preheat oven → 425°F — caramelization station!
- Roast squash → toss cubes with oil, cinnamon, salt — 25–30 min.
- Cook quinoa → rinse, simmer in broth 15 min — fluff!
- Massage kale → lemon juice + salt — 2 min until silky.
- Make dressing → whisk tahini, lemon, garlic, cumin, water — drizzle heaven.
- Flip squash → halfway through — even golden edges.
- Combine warm → hot squash + kale — wilts perfectly.
- Add quinoa → fluff together — cozy base.
- Toss gently → cranberries + half the dressing — flavor party!
- Serve bowls → extra dressing + seeds — abs-approved comfort!
Notes
- Massaging kale is non-negotiable — transforms texture.
- 12g fiber + 12g protein per huge bowl.
- Naturally vegan and gluten-free.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 225Total Fat 9gSaturated Fat 1gUnsaturated Fat 7gSodium 71mgCarbohydrates 33gFiber 8gSugar 5gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Butternut squash: Vitamin A + steady carbs.
- Quinoa: Complete plant protein.
- Kale: Iron + volume with almost no calories.
- Tahini + lemon: Healthy fats + bright flavor.
Variations and Substitutions
- Add grilled chicken, salmon, or chickpeas for protein
- Sweet potato or pumpkin instead of squash
- Spinach or arugula instead of kale
- Maple-tahini dressing for sweeter version
- Feta or goat cheese sprinkle
- Pomegranate seeds instead of cranberries
- Brown rice or farro for higher-carb days
- Spicy: harissa or sriracha drizzle
Storage Options
- Refrigerator: up to 5 days — tastes better day 2–3
- Reheat gently or eat cold — both delicious
- Keep dressing separate for crispier kale
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