This recipe randomly came to me because I had some leftover ranch seasoning from an older recipe (Chik’n Potato Ranch Casserole) and I had bought some pre-cut butternut squash from Costco. I also wanted to continue research for my ongoing theory that ranch is good with everything, so I was like, it sounds kinda weird, but let’s see how butternut squash and ranch do together!
It turned out INCREDIBLE, and the entire tray of squash disappeared way too quickly (into my stomach) Next time I made it, I threw together a quinoa black bean pilaf, some baby kale, pickled red onions, and drizzled some fresh roasted garlic dressing and my new obsession had come together.
This is my current favorite dinner, and leftovers reheat beautifully for lunch the next day.
Ranch Roasted Butternut Bowl with Roasted Garlic Dressing
1 medium-sized butternut squash, cut into 1-inch cubes
2 tbs nutritional yeast
1 tbs dried parsley
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
3/4 cup quinoa, rinsed
1 14 oz can black beans, drained and rinsed
1 1/2 cups vegetable broth
½ onion, chopped
3 tbs roasted pumpkin seeds, or butternut squash seeds
1 tbs vegan butter
Store-bought or homemade pickled red onion
1 head of garlic
½ tbs yellow mustard
2 tbs vegan mayo
1/2 tbs white wine vinegar
1/8 tsp cayenne
1 ½ tbs water
Tip #1: If you like it saucy, double the dressing, even if you don’t use it all on this recipe you can pretty much use it on anything!
Tip #2: If you’re short on time, or just feeling lazy, Follow Your Heart has an amazing Roasted Garlic Dressing you can use instead!
Set oven to 350 degrees
Pull off any loose paper surrounding the head of garlic leaving the tight outer layers of the paper on, do NOT pull apart any of the cloves. Cut the top off, about ½-inch in, to expose the tops of the garlic. Drizzle some oil on top, wrap in aluminum foil, and roast in the oven for 45-55 minutes, depending on the size of the head of garlic. The cloves inside should be completely soft.
When the garlic is done roasting, remove from the oven, and unwrap the foil to let it cool.
Turn the oven up to 400 degrees
Drizzle or spray the butternut squash with oil, sprinkle with salt, arrange the squash on a baking sheet, and roast in the oven for 10 minutes.
While its roasting, mix together the nutritional yeast, parsley, dill, onion powder, garlic powder, and salt in a small bowl. Pour the seasoning onto the squash, toss to coat, roast for another 10-15 minutes until a knife easily pierces the squash.
While the squash is roasting, heat a medium-sized pot over medium heat, melt 1 tbs vegan butter and then sauté the onion with a pinch of salt for 3-4 minutes until it starts to soften.
Add the vegetable broth, and quinoa, and cook according to the quinoa package instructions. Once quinoa is done, add the black beans and toss.
Next let’s make the dressing, squeeze the roasted garlic cloves out of the paper into a small food processor or blender. Add the rest of the dressing ingredients and process until smooth. Adding water to thin if needed.
Serve butternut squash with the quinoa pilaf and a handful of fresh greens, and drizzle with the dressing. Garnish with pumpkin seeds and pickled red onions. If you like spice, I also love a little sriracha with this too!