Roasted Squash & Parsnip Quinoa Bowls with Hummus

Dinner · Lunch

Roasted Squash & Parsnip Quinoa Bowls with Hummus

Butternut squash, parsnips and Brussels sprouts roast on a hot sheet pan while the quinoa cooks. Spinach softens in the warm grains, and hummus gives each bowl a creamy center.
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Total
30 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Quinoa and spinach topped with roasted vegetables, hummus and a Dijon vinaigrette.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 10 oz peeled butternut squash (cut into 3/4-inch cubes)
  • 4 parsnips (peeled and cut into 3/4-inch cubes; about 2 cups)
  • 8 oz Brussels sprouts (trimmed and quartered lengthwise)
  • 1 small red onion (cut into wedges)
  • 1/4 cup olive oil (plus 2 tablespoons, divided)
  • 2 teaspoons kosher salt (divided)
  • 1 cup quinoa
  • 3 cups baby spinach
  • 1 tablespoon white balsamic or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup hummus

Start with a hot tray

The preheated sheet helps the vegetables brown as soon as they meet the metal. Keep them spread out so they roast rather than pile up and steam.

At the table

Serve warm, with the hummus spooned onto the side of each bowl and the remaining dressing passed around.

The cooking plan

How to make Roasted Squash & Parsnip Quinoa Bowls with Hummus.

  1. Put a large rimmed baking sheet in the oven and heat to 450°F. Toss the squash, parsnips, Brussels sprouts and onion with 2 tablespoons oil and 1 1/2 teaspoons salt. Carefully spread them on the hot sheet. Roast for about 20 minutes, tossing halfway through, until tender and browned. Let stand on the tray for 5 minutes.

  2. Meanwhile, cook the quinoa according to its package directions. Transfer to a large bowl and toss with the spinach and remaining 1/2 teaspoon salt until the leaves begin to wilt.

  3. Whisk the vinegar and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup oil. Stir 2 tablespoons of this vinaigrette into the quinoa.

  4. Divide the quinoa among four bowls. Add the roasted vegetables, a spoonful of hummus and a drizzle of the remaining vinaigrette.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Roasted Squash & Parsnip Quinoa Bowls with Hummus

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Quinoa and spinach topped with roasted vegetables, hummus and a Dijon vinaigrette.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    10 oz peeled butternut squash cut into 3/4-inch cubes
  •  
    4 parsnips peeled and cut into 3/4-inch cubes; about 2 cups
  •  
    8 oz Brussels sprouts trimmed and quartered lengthwise
  •  
    1 small red onion cut into wedges
  • 6 tablespoons olive oil divided
  • 2 teaspoons kosher salt divided
  •  
    1 cup quinoa
  • 3 cups baby spinach
  •  
    1 tablespoon white balsamic or apple cider vinegar
  • 1 teaspoon Dijon mustard
  •  
    ½ cup hummus

Equipment

Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put a large rimmed baking sheet in the oven and heat to 450°F. Toss the squash, parsnips, Brussels sprouts and onion with 2 tablespoons oil and 1 1/2 teaspoons salt. Carefully spread them on the hot sheet. Roast for about 20 minutes, tossing halfway through, until tender and browned. Let stand on the tray for 5 minutes.
  2. Meanwhile, cook the quinoa according to its package directions. Transfer to a large bowl and toss with the spinach and remaining 1/2 teaspoon salt until the leaves begin to wilt.
  3. Whisk the vinegar and mustard in a small bowl. Slowly whisk in the remaining 1/4 cup oil. Stir 2 tablespoons of this vinaigrette into the quinoa.
  4. Divide the quinoa among four bowls. Add the roasted vegetables, a spoonful of hummus and a drizzle of the remaining vinaigrette.

Notes

Cut the squash and parsnips to the listed size so they roast at a similar rate.
The baking sheet is hot before the vegetables go on; use oven mitts and spread them carefully.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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