Roasted Squash & Grape Grain Bowl

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 cups red grapes
• 3 cups cooked quinoa
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 4 cups baby spinach
• 1/3 cup toasted sunflower seeds
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 garlic cloves
• 1 lemon
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment. Peel the squash, scoop out the seeds, and cut the flesh into 3/4-inch cubes for even roasting.
2. 2Toss the squash cubes on the pan with most of the olive oil, cumin, smoked paprika, minced garlic, salt, and pepper until every piece is coated. Spread in a single layer.
3. 3Roast the squash for 22–25 minutes, flipping halfway, until the edges are caramelized and a fork slides in easily. In the last 8 minutes, add the whole grapes to the same pan so they soften and blister lightly.
4. 4While the squash roasts, fluff the cooked quinoa with a fork and warm it gently if it has cooled. Juice half the lemon and zest the other half for brightness.
5. 5In a small bowl stir the Greek yogurt with a squeeze of lemon juice, salt, and a drizzle of the remaining olive oil until smooth and spoonable.
6. 6Build each bowl starting with a bed of baby spinach, then a scoop of quinoa. Arrange the hot roasted squash and blistered grapes over the grains.
7. 7Shower the bowls with chopped parsley and cilantro, then sprinkle sunflower seeds for crunch. Dollop the lemony yogurt on top or serve it on the side.
8. 8Finish with lemon zest and an extra grind of pepper. Serve warm, or pack into meal-prep containers—the flavors hold well for several days in the fridge.