Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash out in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the edges are slightly crispy and the squash is fork-tender. Once done, set it aside to cool.

Step 2: Cook the Quinoa

While the squash is roasting, rinse the quinoa under cold water using a fine-mesh strainer. This step removes the natural coating called saponin, which can cause bitterness.

In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 12-15 minutes, or until the liquid is absorbed. Remove from heat and let the quinoa sit, covered, for 5 minutes before fluffing it with a fork. Let it cool slightly before adding it to the salad.

Step 3: Prepare the Thai Peanut Dressing

In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, grated ginger, minced garlic, and red pepper flakes. Add 1-2 tablespoons of water as needed to thin out the dressing until it reaches a pourable consistency. Taste and adjust seasoning, adding more lime juice for tang or more maple syrup for sweetness.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, sliced red bell pepper, shredded carrots, chopped cilantro, and green onions. Drizzle the peanut dressing over the salad and toss everything together until well coated.

Step 5: Add the Crunch

Sprinkle roasted peanuts or cashews on top for an added crunch. If you love extra toppings, a sprinkle of sesame seeds or extra cilantro makes a beautiful finishing touch.

Step 6: Serve and Enjoy

This salad can be served warm, at room temperature, or chilled. For an extra burst of freshness, squeeze a lime wedge over each serving before eating. Enjoy it as a standalone meal or pair it with grilled tofu, chicken, or shrimp for additional protein.