This Butternut Squash Casserole with Quinoa will blow your mind away! Butternut squash and quinoa are a match made in heaven. Healthy and delicious, this is a healthy casserole that the whole family will love.
Eating with the seasons is a good thing. But some foods I avoid in the summer and then when September rolls around I wonder why I stayed away.
Butternut Squash is one of them. Today’s casserole is my favorite kind of vegetarian main dish. Flavor packed, hearty, and cheesy.
It takes butternut squash casserole to a whole new level!
Did you know that just one cup of butternut squash has 160 percent of your recommended amount of vitamin A?
Vitamin A is important to keep your immune system, skin and eyes in good shape. It also happens to be really good for your gut. It is needed to help the body assimilate nutrients.
How to Make Butternut Squash Casserole with Quinoa
Step 1: Gather Your Ingredients
You will need diced butternut squash, olive oil, minced shallots, chopped sage, garlic, quinoa, broth, salt, pepper, cayenne pepper, eggs, milk, and cheese.
Step 2: Roast the Squash
Preheat the oven to 350 degrees. Prepare a baking sheet by spraying with oil. You can line it with parchment if you choose. Add the squash and season with salt and pepper. Roast for 15 minutes.
Step 3: Cook shallots, sage and garlic.
When the squash has been in for about 8 minutes, heat oil in a saucepan over medium heat. Add shallots and sage and cook for 8 minutes. Add in garlic and cook for another 30 seconds.
Step 4: Add Quinoa and Butternut Squash
Add the quinoa and butternut squash to the pan with the shallots and cook for another minute.
Step 5: Add Broth and Seasonings.
Add in the broth, salt, pepper and cayenne pepper. Bring the mixture to a simmer, and then reduce the heat to low. Cover and cook for about 25 minutes, until the liquid is absorbed.
Step 6: Transfer to a Baking Dish and add Eggs and Milk.
Transfer the butternut squash mixture to a baking dish. Whisk together the eggs and milk and pour the liquid over the quinoa and butternut squash mixture.
Step 7: Top with Cheese and Bake
Top with grated cheese and bake. If desired, broil for 2 minutes to brown the top.
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Recommended Tools to Make This Recipe:
- Square Baking Dish
- Garlic Mincer (Yes, this is expensive but so worth it. I put in in my purse when we travel and I know I’ll be cooking.)
- Baking Sheet
- Saucepan
Frequently Asked Questions:
- Can You Make This Dish Ahead of Time?
Yes! One of the best ways to prep for the holidays or the busy work week is to prepare casseroles ahead of time. This quinoa casserole may be made up to two days before baking. Allow to sit at room temperature for at least 30 minutes before putting in the oven. Alternatively, place in a cold oven and allow the pan to warm as your oven preheats.
- Can You Freeze It?
Yes! This casserole may be frozen before or after baking. To freeze, allow to cool completely and then wrap tightly. Prior to cooking or reheating, it is best to let the casserole thaw in the refrigerator.
Butternut Squash Casserole
This Butternut Squash Casserole with Quinoa will blow your mind away! Butternut squash and quinoa are a match made in heaven. Healthy and delicious, this is a dish that the whole family will love.
- 4 cups butternut squash peeled and diced
- 1 teaspoon olive oil
- 3 shallots minced
- 1 tablespoon fresh sage
- 6 cloves garlic minced
- 1 cup of quinoa rinsed
- 1 ½ cups vegetable or chicken broth
- 1 1/2 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 eggs beaten (optional)
- ½ cup milk dairy, soy or almond
- 1 cup Gruyere or Vegan cheese shredded
- Preheat oven to 350 degrees. Spray a large baking sheet with olive oil. Add squash and sprinkle with salt and pepper. Roast for 15 minutes.
- Heat olive oil over medium heat. Add shallots and sage and cook for 8 minutes or until shallots are tender.
Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.
- Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low.
Cover and cook for 25 minutes or until most of the liquid is absorbed.
- Move the quinoa mixture to an oven safe pan. In a small bowl, combine milk and eggs and pour over the quinoa mixture. Top with cheese.
- Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.
Variations for Butternut Squash Quinoa Casserole
- For add a nutritional punch, add in 8 ounces of sautéed spinach or kale before baking.
- For a more traditional “holiday feel” Butternut Squash Casserole, omit the cheese. Instead mix 1/4 cup melted butter, 1/4 cup brown sugar, 1/2 cup toasted pecans, 1/2 cup oats and 1/4 cup flour. Sprinkle on top of the casserole before baking.
- Saute 6 ounces chopped mushrooms and add to the mixture prior to baking.
Tips for Making Butternut Squash Casserole Recipes
- This makes a great side dish or vegetarian main course. To make this vegan, omit the eggs and add in an additional 1/4 cup of nut milk. If you would prefer to skip the vegan cheese, breadcrumbs work great here too.
If You Like This Recipe You May Also Like:
- Quinoa Butternut Squash Soup
- Quinoa & Butternut Squash with Maple Tahini Dressing
- Butternut Squash, Goat Cheese & Cranberry Quinoa Salad
- Butternut Squash Quinoa Risotto
- Vegan Black Bean Soup
Other Recipes to Try:
- Butternut Squash Macaroni Casserole from Whole Foods
- Best Butternut Squash Recipes from Martha Stewart
Love this! Easy and delicious, the meat eaters I cooked for loved it too. I subbed aquafaba for the egg and used panko breadcrumbs to top. This one is definitely going to be a regular, thank you!
So glad you enjoyed it!
Hi Wendy, I just made this tonight, it is a perfect dinner for a November Saturday night,we dined with a side salad, nice bread and a glass of wine. Hope you are having a very pleasant evening too. Thanks for posting it.
So glad you enjoyed it! Your meal sounds just perfect.
When u add the quinoa is cook already?
It is cooked in step 3.
*Wendy Polisi*
*https://wendypolisi.com *
Yes, it is cooked in step 3.
The flavor was great, but my quinoa was undercooked. I didn’t realized until after reading the comments that it should be fully cooked after step 3. I thought putting it in the oven would finish cooking it, but it was still crunchy.
I have a daughter with fructose malabsorption so I would need to omit the garlic and shallots. Do you think sautéed onions would be a good substitute? Or do you have other suggestions to enhance the flavor profile?
I think onions would be great!
*Wendy Polisi*
*https://wendypolisi.com *
I made this for a side for Thanksgiving and it was such a huge hit that I made an entire casserole just for myself this week! I added some ground chicken in to make it more of a meal for myself, and it is SO delcious. Thank you so much for this recipe <3
Can you tell me if this freezes well?
Is there any way to reduce the sodium on this? Wondering why it’s so high.
I think the software is assuming you are using canned broth, which can be very high in sodium. I always make homemade broth which has much less. You could also buy a low-sodium broth.
Hi, I’d like to make this For Thanksgiving but I’d like to do it the day before will it still
present well and taste as good if made the day before then heated the next day to serve?
I am looking to do the same thing for Thanksgiving! Maybe if you just wait to bake it (step 5) for Thanksgiving day?
Exactly! I would prep it ahead of time and wait to bake it until Thanksgiving day.
Sorry for my late reply Dina. The kids have all been sick and then I got it. I would prep it ahead of time and wait to bake it until Thanksgiving day.
Happy Thanksgiving!
Hi Wendy. Thank you for this appealing recipe. I was wondering if I can prepare the casserole the day before thanksgiving and whtetherbit will be just as delicious and present well.
Yes, you can prepare it ahead of time and then bake before serving.
Loved it. I had some left over squash that I wanted to use before it went bad and this was a simple recipe that included stuff that I had in my kitchen. I bookmarked it and will definitely make it again. Hoping that half of it will freeze well.
I am so glad that you enjoyed it! It should freeze great.
Looks delicious! I always crave butternut squash as soon as September hits as well. I am going to put this on my list of must try recipes.
This looks so delightful and tasty. I just love everything about this!. This would disappear in no time at our house!.
Looks yummy! My sister is a huge fan of quinoa and she will definitely love this dish. 🙂
This looks so delicious! I will definitely try it. I love casseroles and I love butternut squash.
I love butternut squash, this recipe looks delicious. Perfect for the Fall!
This looks so good! My daughter especially loves butternut squash – will have to try this soon!
– cassy | blissfullyher.com
This looks delicious! I love butternut squash. This will be perfect for the colder autumnal months. 🙂
We are vegetarians so this is my kind of recipe. It really looks delicious. Yummy!!!
This looks so good! I was actually just thinking of recipes where I can use butternut squash that I had gotten from out local farmers market. This will be a fun treat to try out, thanks for sharing!