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!&nbsp;

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!