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Quinoa Pilaf Recipe: Easy Roasted Butternut Squash & Kale Dinner

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This wholesome quinoa pilaf features roasted butternut squash, earthy kale, and nutty quinoa tossed with lemon and toasted pine nuts for a cozy, nutritious dinner or vibrant side. It’s quick, flexible, and packed with flavor—perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cut into 1/2-inch cubes (about 300g)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup quinoa, rinsed (about 185g)
  • 2 cups vegetable broth or water
  • 1 small yellow onion, finely diced (about 100g)
  • 2 large garlic cloves, minced (about 10g)
  • 1 bay leaf
  • 2 cups kale, destemmed and chopped (about 75g)
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 1/4 cup pine nuts, toasted (about 30g)
  • 2 tablespoons fresh parsley, chopped (about 8g, optional)
  • 1/4 cup crumbled feta cheese (about 40g, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and chop butternut squash into 1/2-inch cubes. Toss with olive oil, salt, pepper, and smoked paprika (if using). Spread on a parchment-lined baking sheet and roast for 25-30 minutes, turning once halfway, until caramelized and tender.
  2. Rinse quinoa under cold water using a fine mesh sieve. In a medium saucepan, heat 1 tablespoon olive oil over medium (optional for oil-free). Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add rinsed quinoa, vegetable broth (or water), and bay leaf. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes.
  4. While quinoa cooks, destem and chop kale. Massage briefly with a squeeze of lemon juice and a pinch of salt to soften.
  5. Toast pine nuts in a small skillet over medium-low for 2-3 minutes, stirring often, until fragrant and lightly browned. Remove from heat immediately.
  6. Fluff cooked quinoa with a fork and discard bay leaf. Fold in roasted butternut squash and chopped kale. Add lemon juice and most of the toasted pine nuts. Taste and adjust seasoning as needed. Optionally, add crumbled feta cheese.
  7. Transfer pilaf to a large bowl or platter. Top with remaining pine nuts, chopped parsley, and extra feta if desired. Serve warm or at room temperature.

Notes

For vegan, skip the feta or use plant-based cheese. Substitute sweet potatoes for squash or spinach for kale. Toast nuts carefully—they burn quickly. Rinse quinoa well to avoid bitterness. Leftovers keep well and flavors deepen overnight. For nut allergies, use pumpkin or sunflower seeds instead of pine nuts.

Nutrition

Keywords: quinoa pilaf, roasted butternut squash, kale dinner, vegetarian, healthy, easy, gluten-free, weeknight meal, plant-based, side dish

Find it online: https://hungermind.com/quinoa-pilaf-recipe-easy-roasted-butternut-squash-and-kale-dinner/