Italian roasted butternut squash, deliciously nutty quinoa, creamy mozzarella cheese, salty prosciutto and flavorful basil pesto are all combined in this delicious butternut squash bowl!
Add the diced butternut squash, olive oil and Italian seasoning to a large bowl.
Toss until the butternut squash is coated in the oil and seasoning.
Arrange the squash in an even layer on a foil-lined baking sheet.
Place in the oven and roast for 15-20 minutes.
Divide the cooked quinoa between two bowls.
Top with the roasted butternut squash, mozzarella balls and prosciutto.
Drizzle the basil pesto over the bowls.
Notes
If you don't have cooked quinoa on hand, be sure to cook the quinoa before starting this recipe. The link above will give you instructions for how to prepare quinoa in an Instant Pot, rice cooker or on the stove.