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Roasted Butternut Squash & Garlic Quinoa

Vegan, Vegetarian, Gluten-Free
Course Lunch, Dinner, Appetizer
Cuisine American
Cook Time 25 minutes
Total Time 25 minutes
Servings 2
Calories 387kcal


  • 1 small butternut squash about 3 cups cubed, cut into squares
  • 2 Tbsp coconut oil
  • 1/2 cup dry quinoa
  • 1 Dorot Crushed Garlic square
  • 3 leaves kale
  • salt/pepper


  • Preheat oven to 450 degrees.
  • Lay the pre-cut butternut squash flat in a pan, drizzle with coconut oil, top with salt/pepper, and roast for 20-25 minutes. Squash is done when you can pierce easily with a fork.
  • While the squash is roasting, cook the quinoa according to directions.
  • When the quinoa is close to done (but still hot), add in the frozen Dorot Crushed Garlic square and mix in until dissolved.
  • Tear the kale and add it to the quinoa.
  • Combine everything into bowls, serve, and enjoy!


Calories: 387kcal | Carbohydrates: 55g | Protein: 9g | Fat: 16g | Sugar: 5g