Enjoy this harvest bowl, which is inspired by Jillian Harris’ signature vibe, consisting of warm, nourishing, colourful and effortlessly elegant. Roasted butternut squash, crisp greens, grains, cranberries and creamy elements come together in a bowl that feels both comforting and fresh. It’s the kind of wholesome, glow‑forward meal Jillian would serve for a fall lunch, a family dinner or a casual gathering. It’s balanced, beautiful and deeply seasonal.
Prep 20 min Cook 30 min Serves 4
Roasted Butternut Squash & Quinoa Harvest Bowl/melissarecipes.com
Ingredients
3 cups butternut squash, cubed
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 cup quinoa, cooked
2 cups kale, chopped
1/4 cup pumpkin seeds
1/4 cup dried cranberries
2 tbsp maple syrup
3 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water
1 clove garlic, grated
Instructions
- Roast the squash
Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper. Roast 25–30 minutes until caramelized. - Prepare the dressing
Whisk tahini, maple syrup, lemon juice, garlic, and warm water until creamy. - Assemble the bowl
Layer quinoa, kale, roasted squash, pumpkin seeds, and dried cranberries. - Dress and serve
Drizzle with maple‑tahini dressing and serve warm.
Beauty Benefits
- Beta‑carotene in butternut squash supports collagen formation and gives skin a natural glow.
- Healthy fats from tahini help maintain moisture barrier integrity.
- Leafy greens deliver chlorophyll, supporting detoxification and reducing dullness.
Health Benefits
- High in fiber, supporting digestion and blood sugar balance.
- Rich in vitamin A, C, and E, boosting immunity and cellular repair.
- Whole grains provide slow-release energy, ideal for autumn wellness routines.
History
Harvest bowls originate from North American farm‑to‑table cooking, where seasonal produce was layered into hearty meals. Butternut squash became a staple in the 1970s after agricultural breeding made it sweeter and easier to store—now a signature ingredient in modern Canadian and Pacific Northwest cuisine.
Storage
- Refrigerate up to 4 days.
- Dressing keeps 1 week in a sealed jar.
- Roasted squash freezes well for 2 months.
Substitutions
- Swap quinoa for farro, brown rice, or wild rice.
- Replace kale with spinach or Swiss chard.
- Use maple syrup or honey interchangeably.
- Tahini can be replaced with almond butter for a nuttier profile.
Face by Stace 