Autumn Harvest Bowl: Quinoa with Butternut Squash, Chicken, and Goat Cheese

Autumn is a season of vibrant colors, cozy sweaters, and comforting flavors. This Quinoa with Butternut Squash, Chicken, and Goat Cheese recipe perfectly embodies the essence of fall, bringing together wholesome ingredients in a symphony of textures and tastes. It’s a complete meal that’s both healthy and satisfying, making it ideal for a weeknight dinner or a delightful weekend lunch. This recipe is also incredibly versatile; feel free to adapt it to your liking by swapping out ingredients based on your preferences or what you have on hand. For example, spinach can be added in place of kale for something less bitter.

Let’s dive into the heart of this recipe, exploring each component and how they come together to create a truly memorable dish.

Why You’ll Love This Recipe

* **Nutritious and Balanced:** This bowl is packed with protein, complex carbohydrates, and healthy fats, providing sustained energy and essential nutrients.
* **Flavorful and Festive:** The combination of sweet butternut squash, savory chicken, tangy goat cheese, and earthy quinoa creates a delightful flavor profile that’s perfect for autumn.
* **Easy to Customize:** Feel free to adjust the ingredients to your liking or use what you have on hand. This recipe is very forgiving and adaptable.
* **Meal Prep Friendly:** This dish holds up well in the refrigerator, making it an excellent option for meal prepping.
* **Visually Appealing:** The vibrant colors of the ingredients make this bowl a feast for the eyes as well as the palate.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Quinoa:** 1 cup, rinsed. This ancient grain is a nutritional powerhouse, providing protein, fiber, and essential minerals.
* **Butternut Squash:** 1 medium, peeled, seeded, and cubed. Butternut squash adds sweetness and a creamy texture to the dish.
* **Chicken Breast:** 1 pound, boneless, skinless, cut into bite-sized pieces. Chicken provides lean protein and adds a savory element.
* **Goat Cheese:** 4 ounces, crumbled. Goat cheese adds a tangy and creamy contrast to the other ingredients.
* **Olive Oil:** 2 tablespoons, divided. Olive oil is used for roasting the squash and sautéing the chicken.
* **Onion:** 1 medium, chopped. Onion adds depth of flavor to the dish.
* **Garlic:** 2 cloves, minced. Garlic adds a pungent and aromatic note.
* **Chicken Broth:** 2 cups. Chicken broth is used to cook the quinoa, adding flavor and moisture.
* **Dried Cranberries:** 1/4 cup. Dried cranberries add a touch of sweetness and chewiness.
* **Pecans or Walnuts:** 1/4 cup, chopped. Pecans or walnuts add a crunchy texture and nutty flavor.
* **Fresh Sage:** 2 tablespoons, chopped (or 1 teaspoon dried). Fresh sage adds an earthy and aromatic flavor.
* **Salt and Pepper:** To taste. Salt and pepper enhance the flavors of all the ingredients.
* **Optional Add-ins:** Baby spinach, kale, arugula, apples, pomegranate seeds, maple syrup, balsamic glaze.

Equipment You’ll Need

* **Baking Sheet:** For roasting the butternut squash.
* **Large Skillet or Pot:** For sautéing the chicken and cooking the quinoa.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Cutting Board and Knife:** For preparing the vegetables and chicken.

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create your Autumn Harvest Bowl:

**1. Prepare the Butternut Squash:**

* Preheat oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
* Spread the squash in a single layer on a baking sheet.
* Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

**2. Cook the Quinoa:**

* Rinse the quinoa thoroughly under cold water.
* In a large skillet or pot, combine the rinsed quinoa with 2 cups of chicken broth. Bring to a boil.
* Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed.
* Fluff with a fork.

**3. Sauté the Chicken:**

* While the squash and quinoa are cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
* Season with salt, pepper, and 1 tablespoon of chopped fresh sage (or ½ tsp dried sage).

**4. Assemble the Bowls:**

* Divide the cooked quinoa among bowls.
* Top with the roasted butternut squash, sautéed chicken, crumbled goat cheese, dried cranberries, and chopped pecans or walnuts.
* Garnish with the remaining fresh sage.

**5. Optional Additions and Serving:**

* For added sweetness, drizzle a small amount of maple syrup or balsamic glaze over the bowls.
* You can also add baby spinach, kale, arugula, apples, or pomegranate seeds for extra nutrients and flavor.
* Serve immediately and enjoy!

Tips for Success

* **Roasting the Squash:** Roasting the butternut squash brings out its natural sweetness and creates a caramelized texture that is delicious. Make sure to spread the squash in a single layer on the baking sheet to ensure even cooking.
* **Cooking the Quinoa:** Rinsing the quinoa before cooking helps to remove any bitterness. Using chicken broth instead of water adds more flavor to the quinoa. Be sure to simmer the quinoa over low heat to prevent it from burning.
* **Sautéing the Chicken:** Don’t overcrowd the skillet when sautéing the chicken, as this can cause it to steam instead of brown. Cook the chicken in batches if necessary.
* **Goat Cheese Tip:** If you’re not a fan of goat cheese, you can substitute it with feta cheese or Parmesan cheese.
* **Spice it Up:** For a spicy kick, add a pinch of red pepper flakes to the chicken while sautéing.
* **Making Ahead:** You can cook the quinoa, roast the squash, and sauté the chicken ahead of time and store them in the refrigerator. When you’re ready to assemble the bowls, simply reheat the ingredients and combine.

Variations and Substitutions

This recipe is incredibly versatile, allowing you to adapt it to your liking. Here are some variations and substitutions you can try:

* **Vegetarian/Vegan:** Substitute the chicken with chickpeas or tofu. Omit the goat cheese for a vegan option, or use a plant-based cheese alternative. Consider adding more vegetables like roasted Brussels sprouts or sweet potatoes.
* **Different Protein:** Try using turkey, sausage, or even shrimp instead of chicken.
* **Different Grain:** If you don’t have quinoa, you can use brown rice, farro, or couscous.
* **Different Cheese:** Feta cheese, Parmesan cheese, or blue cheese can be used instead of goat cheese.
* **Different Nuts:** Use almonds, cashews, or sunflower seeds instead of pecans or walnuts.
* **Seasonal Variations:** Adapt the recipe to different seasons by using seasonal vegetables. For example, in the spring, you could use asparagus and peas. In the summer, you could use corn and tomatoes.
* **Add Greens:** Boost the nutritional value by adding leafy greens like spinach, kale, or arugula. Simply toss them into the bowl before serving.

Serving Suggestions

This Quinoa with Butternut Squash, Chicken, and Goat Cheese bowl is a complete meal on its own, but here are some serving suggestions to enhance the experience:

* **Serve with a Side Salad:** A simple green salad with a light vinaigrette complements the richness of the bowl.
* **Add a Crusty Bread:** Crusty bread is perfect for soaking up the delicious flavors of the sauce.
* **Pair with a Glass of Wine:** A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well with the flavors of this dish.
* **Make it a Potluck Dish:** This bowl is easy to transport and makes a great addition to potlucks or gatherings.

Storage Instructions

* **Refrigerate:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the bowl in the microwave or on the stovetop until heated through. Add a splash of chicken broth or water if needed to prevent it from drying out.
* **Freezing:** While the components of this dish can be frozen separately, freezing the assembled bowl is not recommended as the texture of the quinoa and vegetables may change.

Nutritional Information (Approximate)

(Per Serving)

* Calories: 450-550
* Protein: 30-35g
* Fat: 20-25g
* Carbohydrates: 40-50g
* Fiber: 8-10g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

A Note on Butternut Squash

Butternut squash is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. It’s a good source of vitamin A, vitamin C, potassium, and fiber. Roasting butternut squash not only enhances its flavor but also helps to preserve its nutrients. When choosing butternut squash, look for one that is firm, heavy for its size, and has a deep beige color. The stem should be intact and dry.

Peeling and cutting butternut squash can be a bit challenging. Here are a few tips:

* **Microwave it:** Microwave the squash for 2-3 minutes to soften the skin, making it easier to peel.
* **Use a Sharp Vegetable Peeler:** A sharp vegetable peeler is essential for peeling butternut squash efficiently.
* **Cut it Safely:** Cut the squash in half lengthwise, then scoop out the seeds. Place the flat side down on a cutting board and carefully cut it into cubes.

Final Thoughts

This Quinoa with Butternut Squash, Chicken, and Goat Cheese recipe is a celebration of autumn flavors and textures. It’s a healthy, satisfying, and easy-to-make meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a festive dish to share with friends and family, this recipe is sure to impress. So, gather your ingredients, put on your apron, and get ready to enjoy a delicious taste of fall!

Enjoy this autumnal delight, and don’t hesitate to experiment with different variations to find your perfect combination. Happy cooking!

Recipe Card

**Recipe Name:** Autumn Harvest Bowl: Quinoa with Butternut Squash, Chicken, and Goat Cheese

**Prep Time:** 20 minutes

**Cook Time:** 35 minutes

**Total Time:** 55 minutes

**Servings:** 4

**Ingredients:**

* 1 cup quinoa, rinsed
* 1 medium butternut squash, peeled, seeded, and cubed
* 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
* 4 ounces goat cheese, crumbled
* 2 tablespoons olive oil, divided
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 cups chicken broth
* 1/4 cup dried cranberries
* 1/4 cup chopped pecans or walnuts
* 2 tablespoons chopped fresh sage (or 1 teaspoon dried)
* Salt and pepper to taste
* Optional: Baby spinach, kale, arugula, apples, pomegranate seeds, maple syrup, balsamic glaze

**Instructions:**

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway.
2. Cook quinoa with chicken broth. Bring to a boil, then simmer for 15 minutes.
3. Sauté onion and garlic in remaining olive oil. Add chicken, season with salt, pepper, and sage; cook until browned.
4. Assemble bowls with quinoa, butternut squash, chicken, goat cheese, cranberries, and nuts. Garnish with fresh sage.
5. Optional: Drizzle with maple syrup or balsamic glaze; add greens, apples, or pomegranate seeds.

**Notes:**

* Adjust ingredients to your preference.
* Make ahead by cooking quinoa, squash, and chicken.
* For vegetarian/vegan, substitute chicken with chickpeas or tofu; omit goat cheese or use plant-based cheese.