Butternut Squash Roasted Quinoa & Chickpea

A couple of weeks ago, in efforts to embrace all of fall's lovely seasonal veggies, I bought a butternut squash - yet I had absolutely no recipes that involved the thing! So Sunday night I threw some ingredients together that I already had in my apartment and made this lovely concoction - and guess what? It's wonderful for lunch leftovers - bonus! 

 >>> Check out my Butternut Squash Roasted Quinoa & Chickpea recipe below  <<<


*Makes 1-2 servings 

1 small butternut squash, peeled, seeded and cut into cubes

2 tablespoon coconut oil

1 tablespoon coconut nectar

1 can of organic chickpeas, rinsed and drained

½ avocado

½ tsp cumin

½ teaspoon mustard powder

1 cup cooked quinoa

Sea salt and pepper to taste

My chickpeas are hiding at the bottom! 

My chickpeas are hiding at the bottom! 


  1. Preheat your oven to 400 degrees and line your pan with foil

  2. Mix the squash with 1 tablespoon coconut oil, 1 tablespoon of coconut nectar, & season with sea salt and pepper

  3. Toss to combine & spread onto the foil covered baking sheet.

  4. Bake for about 20 minutes, turn & bake for an additional 10-15 minutes until browned

  5. Stir the chickpeas with the remaining coconut oil, ½ teaspoon cumin, ½ mustard powder, sea salt & pepper. Toss to combine and spread onto the same foil covered baking sheet. Bake for about 10-12 minutes or until slightly crunchy or extra crunchy (I like mine extra crunchy - ha) 

  6. Lastly, combine all of the ingredients together, except the avocado - the cooked quinoa, squash, chickpeas

  7. Top off with the avocado - my favorite!

This is such a simple recipe you have tons of opportunity to add ingredients and experiment!  Throw some walnuts in there, add some hemp seeds for extra protein - maybe even add some dried cranberries for a little sweetie! Go for it!