Roasted Butternut Squash, Parma Ham and Sweet Cinnamon Quinoa Salad

Roasted Butternut Squash, Parma Ham and Sweet Cinnamon Quinoa Salad

One of my favourite ways to cook vegetables is to roast them. I love a variety of veggies but autumn/winter root veg are often preferred. Autumn or Winter vegetables often remind me of cosy winter nights in. Although the first place I learned to roast lots of veggies was in Australia. It’s not the typical food item you would think about roasting in a warmer climate but I have to say it was so tasty.

When I returned from down under and I eventually moved out with my now husband Howard I started to cook for the both of us. We enjoy a roast dinner every so often so we will often roast vegetables to eat with it. It’s not until recently that I started to roast other veg like butternut squash. Now I have started I just can’t seem to stop.

Butternut squash roasted is so tasty and sweet. Therefore I thought a spice like cinnamon would go well. The sweet cinnamon helped to draw out the sweetness from the butternut squash. For me the squash became slighty sticky and sweet. When I left it to cool and added it to the quinoa it became a yummy lunchtime treat. It was so delicious that I had to share the recipe with you.

What is your favourite way to cook a butternut squash? Let me know in the comments below and please don’t forget to like and follow me.

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Serves 4


  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Baking tray
  • Tablespoon
  • Teaspoon
  • Saucepan
  • Stirring/serving spoon


  • Butternut squash x 1 medium
  • Onion x 1
  • Ground sweet cinnamon x 1 tbsp
  • Dried mixed herbs x 1 tsp
  • Olive oil x enough to cover the butternut squash pieces
  • Salt and pepper to taste
  • Parma ham x 6 – 8 slices
  • Quinoa x 300g


  • Preheat the oven to 180°C or gas mark 4.
  • Peel, slice and dice the onion and put the piece into the baking tray.
  • Cut the top and the bottom from the butternut squash.
  • Peel the skin with the vegetable peeler.
  • Next cut the squash lengthways and remove the seeds with the tablespoon.
  • Now cut the squash into 2 centimetre pieces and put into the baking tray.
  • Put these into the baking tray too.
  • Sprinkle over the ground sweet cinnamon and dried mixed herbs.
  • Drizzle oil over the top and add salt and pepper to your tastes.
  • Toss all the ingredients together.
  • Place the parma ham on top of the butternut squash.
  • Once the oven has preheated put the baking tray in and roast the vegetables for 30 – 40 minutes.
  • Meanwhile cook the quinoa.
  • Wash the quinoa through the colander under the tap.
  • Put the quinoa into the saucepan.
  • Pour enough water to cover and then 2 centimetres above the quinoa.
  • Turn the heat onto high and bring to the boil.
  • Then leave to simmer until all the water disappears.
  • When the quinoa is cooked set to one side.
  • When the vegetables are golden brown, remove from the oven and leave to cool.
  • Break the parma ham into pieces.
  • Serve the quinoa into bowls and place the butternut squash and ham on top.
  • Then serve and enjoy.
Roasted Butternut Squash, Parma Ham and Sweet Cinnamon Quinoa Salad

Roasted Butternut Squash, Parma Ham and Sweet Cinnamon Quinoa Salad was a hit in our house. The meal was so yummy and I have no doubts we will be eating this again soon. It was a quick and easy dinner to cook. There was not much prepare and there was also not much washing up either. It would be a scrummy dish served hot or cold. That means it can be eaten in winter or in summer and it was delicious as leftovers too. It would be a great dish to take on a picnic during the summer months or as a packed lunch for work or school too. However you decide to eat this dish, as always, please enjoy. Thank you xxx