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A white square serving dish of quinoa with butternut squash and cranberries, on a mustard-colored cloth with orange and green mugs and decorative pumpkins in the background.

Quinoa with Roasted Butternut Squash and Cranberries

  • Author: Meghan Yager
  • Total Time: 50 minutes
  • Yield: 4 side portions/2 meal portions 1x


Whether you are making this as a side or a main dish, Quinoa with Roasted Butternut Squash and Cranberries is pure perfection. Vegan, gluten free, and absolutely delicious, it’s a must on your holiday table.


  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups peeled and cubed butternut squash
  • 2 tsp olive oil
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 3/4 cup Easy Roasted Cranberries
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp orange zest


  1. Cook quinoa according to package directions and set aside.
  2. While quinoa cooks, preheat oven to 350˚F. Add butternut squash to a large bowl with olive oil, salt, and pepper. Toss to coat.
  3. Line a baking sheet with parchment paper. Spread squash on the baking sheet in an even layer.  Bake for 15-20 minutes, tossing halfway through, until fork tender.
  4. Place quinoa, cooked squash, roasted cranberries, cinnamon, ginger, and orange zest in a large bowl. Stir to combine. Season with salt and pepper to taste.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Thanksgiving
  • Method: Baking, Stovetop
  • Cuisine: Vegan

Keywords: side dish, vegan, vegetarian, quinoa, cranberry, squash