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    Home » Diet » Gluten Free Recipes

    Butternut Squash Quinoa Casserole

    Published: Dec 28, 2020 by Wendy Polisi Modified: Jan 21, 2022 · 1677 words. · About 9 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Prepared Butternut Squash Casserole with three process shots and the text "Butternut Squash Quinoa Casserole"

    Butternut Squash Quinoa Casserole is one you don't want to miss! This recipe works just as well as a weeknight standby as it does on your holiday table. Have fun with it and adapt it to suit your needs - adding in cooked chicken or tempeh is an excellent way to up the protein factor, or you can add sauteed spinach for more vegetables.

    Photo of Butternut Squash Casserole with Quinoa in a casserole dish garnished with sage against a white background.

    This time of year, I want to eat meals that leave me feeling my best. The challenge is that the weather has me craving comfort food.

    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!

    To me, it is the perfect example of comfort food that you don’t have to feel guilty about enjoying.

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    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.

    You can read more about the health benefits of butternut squash here.

    Ingredients

    • Butternut Squash - I like to buy a whole butternut squash and peel and dice it, but you can buy pre-chopped butternut squash in the produce section if you are short on time. Frozen chopped squash also works in a pinch!
    • Olive Oil - Any oil you choose, such as avocado oil, will work.
    • Shallots - If you don't have shallots, ½ cup of chopped red onion would be a good substitute.
    • Sage - I encourage you to stick with fresh sage here - dried just doesn't compare. If dried is your only option, I would recommend ½ teaspoon.
    • Garlic -  I know that six cloves of garlic seem like a lot, but it really adds to the dish's flavor. If you don't care for garlic, feel free to reduce the amount used.
    • Quinoa - You will need one cup of uncooked quinoa for this recipe. I like white quinoa as I find the texture of red quinoa a bit too firm for casseroles. You decide what works for you.
    • Broth - I prefer to make my broth homemade using vegetable scrapes because I feel that the flavor is superior to any commercially available broths. Do whatever works for you!
    • Salt and Pepper - My preference is for finely ground pink Himalayan sea salt and fresh ground black pepper
    • Cayenne Pepper - This adds a subtle kick of heat, which I don't find to be at all overpowering. If heat is not your thing, feel free to leave it off.
    • Eggs - I use large eggs. If you are vegan or allergic to eggs, just leave them off.
    • Milk - Any kind of unsweetened milk will work in this recipe.
    • Cheese - If you are not vegan, Gruyere cheese is exceptional here. If you don't have it, use whatever cheese you have on hand. For a vegan option, either use gluten-free breadcrumbs or vegan cheese.

    How to Make Vegetarian Quinoa Butternut Squash Casserole

    This is a visual walk through for those who like to see the steps. For the full recipe, see the recipe card below.

    Photo of butternut squash, raw quinoa, onion, garlic, seasonings, gage, eggs, olive oil and broth in prep bowls.

    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.

    Cubed Butternut Squash in a roasting pan.

    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.

    Onion and garlic being sauteed in a sauce pan with a spoon in it sitting on a white background.

    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.

    Quinoa and Butternut Squash being added to the pan to cook.

    Step 4: Add Quinoa and Butternut Squash

    Add the quinoa and butternut squash to the pan with the shallots and cook for another minute.

    Liquid added to the pot to cook the quinoa and butternut squash.

    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. Your quinoa should be cooked at this point.

    Butternut Squash Casserole in a baking dish with the egg mixture being added to the pan.

    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.

    Butternut Squash Casserole with Quinoa ready to go in the oven.

    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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    • 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.

    How do you store butternut squash?

    Butternut squash can safely be stored at room temperature in a dark space for up to a month.

    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 ¼ cup melted butter, ¼ cup brown sugar, ½ cup toasted pecans, ½ cup oats and ¼ cup flour. Sprinkle on top of the casserole before baking.
    • Saute 6 ounces chopped mushrooms and add to the mixture prior to baking.

    Make it Easier

    • If you are pressed for time you can buy pre-cut butternut squash in the produce section. You can also find it in the freezer section. While this is a time saving option, you should expect package squash to have an inferior texture and taste to that which you peel and cut yourself. You decide if the trade-off is worth it!
    • Buy shredded cheese. Again, I do find there is a bit of a trade off in flavor, but this is a great option for when you are pressed with time.

    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 ¼ cup of nut milk. If you would prefer to skip the vegan cheese, breadcrumbs work great here too.
    • I recommend using the best quality cheese you can here. A good Gruyere really adds a lot of flavor!
    Photo of butternut squash quinoa in a blue casserole dish on a white napkin.

    Buying Butternut Squash

    The exterior of butternut squash should be very hard and free from any soft spots. It should feel heavy for its size.

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    If You Like This Recipe You May Also Like:

    • Everyone loves this Healthy Butternut Squash Soup! It is like a hug in a bowl.
    • Quinoa & Butternut Squash with Maple Tahini Dressing is a hearty salad that is perfect for fall.
    • Butternut Squash Quinoa Risotto is a wholesome twist on a classic! Easy to make and full of flavor, this is a recipe you will turn to again and again.
    • When you are looking for a hearty plant-based meal, this Vegan Black Bean Soup is perfection.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Print Recipe
    4.47 from 43 votes

    Butternut Squash Quinoa 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.
    Prep Time20 mins
    Cook Time1 hr 51 mins
    Total Time2 hrs 11 mins
    Course: Main Course
    Cuisine: American
    Keyword: butternut squash casserole, butternut squash quinoa casserole
    Servings: 6
    Calories: 292kcal
    Author: Wendy Polisi

    Equipment

    • 8 x 8 Baking Pan
    • Garlic Mincer
    • Baking Sheet
    • Saucepan

    Ingredients

    • 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 broth or chicken broth if you aren't vegetarian
    • 1 ½ 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    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 ¼ cup melted butter, ¼ cup brown sugar, ½ cup toasted pecans, ½ cup oats and ¼ 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 ¼ cup of nut milk. If you would prefer to skip the vegan cheese, breadcrumbs work great here too.

    Nutrition

    Calories: 292kcal | Carbohydrates: 33g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 692mg | Potassium: 606mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10295IU | Vitamin C: 21.5mg | Calcium: 327mg | Iron: 2.5mg

    Other Recipes to Try:

    • Butternut Squash Macaroni Casserole from Whole Foods
    • Best Butternut Squash Recipes from Martha Stewart

    Filed Under:

    Casserole RecipesFavoritesGluten Free RecipesMain Dish RecipesQuinoa RecipesVegetarian Recipes

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    • 30-Minute Air Fryer Chicken Legs

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Frances Milne

      September 27, 2015 at 7:12 pm

      5 stars
      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!

      Reply
      • Wendy Polisi

        October 01, 2015 at 12:15 pm

        So glad you enjoyed it!

        Reply
    2. Beech

      November 15, 2015 at 2:03 am

      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.

      Reply
      • Wendy Polisi

        November 15, 2015 at 3:31 pm

        So glad you enjoyed it! Your meal sounds just perfect.

        Reply
    3. Zury

      July 27, 2016 at 11:42 pm

      When u add the quinoa is cook already?

      Reply
      • Wendy Polisi

        July 27, 2016 at 11:46 pm

        It is cooked in step 3-5.

        Reply
    4. Wendy Polisi

      July 28, 2016 at 12:01 am

      5 stars
      Yes, it is cooked in step 3.

      Reply
    5. Lindsey

      November 16, 2016 at 1:55 pm

      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?

      Reply
      • Wendy Polisi

        November 16, 2016 at 1:59 pm

        I think onions would be great!

        *Wendy Polisi*

        *https://wendypolisi.com *

        Reply
    6. Abbey O'Brien

      November 28, 2016 at 5:20 pm

      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

      Reply
    7. Laurie

      October 28, 2017 at 3:46 pm

      5 stars
      Can you tell me if this freezes well?

      Reply
    8. Gwen

      November 09, 2017 at 7:47 pm

      Is there any way to reduce the sodium on this? Wondering why it's so high.

      Reply
      • Wendy Polisi

        November 09, 2017 at 7:50 pm

        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.

        Reply
    9. Dina

      November 12, 2017 at 1:32 pm

      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?

      Reply
      • Kelly

        November 18, 2017 at 2:57 pm

        5 stars
        I am looking to do the same thing for Thanksgiving! Maybe if you just wait to bake it (step 5) for Thanksgiving day?

        Reply
        • Wendy Polisi

          November 18, 2017 at 3:26 pm

          Exactly! I would prep it ahead of time and wait to bake it until Thanksgiving day.

          Reply
      • Wendy Polisi

        November 18, 2017 at 3:26 pm

        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!

        Reply
    10. Laurie

      November 22, 2017 at 1:00 pm

      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.

      Reply
      • Wendy Polisi

        November 22, 2017 at 2:30 pm

        Yes, you can prepare it ahead of time and then bake before serving.

        Reply
    11. Maria

      February 14, 2018 at 10:00 pm

      5 stars
      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.

      Reply
      • Wendy Polisi

        February 16, 2018 at 12:24 pm

        I am so glad that you enjoyed it! It should freeze great.

        Reply
    12. Tasha at Lady Boss Studio

      September 14, 2018 at 10:33 pm

      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.

      Reply
    13. Preet

      September 15, 2018 at 9:24 am

      This looks so delightful and tasty. I just love everything about this!. This would disappear in no time at our house!.

      Reply
      • Valerie

        January 20, 2022 at 11:59 pm

        Tried and it did not work at all because the recipe didn’t specify that quinoa should be cooked prior to mixing with butternut squash. It seemed reaaaally weird to me to add it raw but NOTHING indicated it should be cooked so I went ahead with what recipe said to do. I’m sure it’s delicious when cooked properly but these directions could be a lot more specific. Based on other comments I’m not the only person who had this issue. Overall really annoying that all this food was wasted.

        Reply
        • Wendy Polisi

          January 21, 2022 at 12:14 am

          I am a bit confused by your comment. If you followed the instructions - the butternut squash is roasted and then added to the quinoa. It is all cooked in liquid for 25 minutes before then baked in the oven for 30 minutes after being topped by milk and eggs. Sounds like you missed a step or two? No way would the quinoa not be cooked after 55 minutes.

          Reply
    14. Czjai Reyes-Ocampo

      September 15, 2018 at 1:29 pm

      Looks yummy! My sister is a huge fan of quinoa and she will definitely love this dish. 🙂

      Reply
    15. Jauwan Stinson

      September 15, 2018 at 3:02 pm

      5 stars
      This looks so delicious! I will definitely try it. I love casseroles and I love butternut squash.

      Reply
    16. Evelyn Hernandez

      September 15, 2018 at 10:48 pm

      I love butternut squash, this recipe looks delicious. Perfect for the Fall!

      Reply
    17. cassy | blissfully her

      September 16, 2018 at 3:10 am

      5 stars
      This looks so good! My daughter especially loves butternut squash - will have to try this soon!

      - cassy | blissfullyher.com

      Reply
    18. Jayne @ Sticky Mud and Belly Laughs

      September 16, 2018 at 3:51 am

      This looks delicious! I love butternut squash. This will be perfect for the colder autumnal months. 🙂

      Reply
    19. Elle

      September 16, 2018 at 5:38 pm

      We are vegetarians so this is my kind of recipe. It really looks delicious. Yummy!!!

      Reply
    20. Nicole

      September 19, 2018 at 6:02 pm

      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!

      Reply
    21. Luna Regina

      July 12, 2019 at 3:21 am

      5 stars
      It's great that I can make the dish ahead of time. I'm going to make this for this weekend's family get-together! Thanks for sharing, Wendy. 😀

      Reply
      • Wendy Polisi

        July 13, 2019 at 11:37 am

        Hope you enjoy!

        Reply
    22. Wendy Polisi

      March 08, 2020 at 10:22 am

      That isn't something I calculate as I have never personally done WW and I know they have changed the way they calculate points. Years ago, there was a simple online calculator I could use.

      Reply
    23. Yulia

      April 18, 2020 at 9:47 am

      Dear Wendy, greetings from Russia!
      You are inspiring me a lot during this crazy time.
      I have this casserole for lunch today and it tastes so good!
      Thank you for the recipe and hope your family is well!
      Take care!

      Reply
      • Wendy Polisi

        April 18, 2020 at 11:55 am

        Thanks so much Yulia - you just made my morning! I am glad that you enjoyed the recipe. Stay safe!

        Reply
    24. Amy

      September 24, 2020 at 1:38 am

      5 stars
      This dish is so flavorful. I don’t miss the meat as a main dish. Will definitely make this again. Thanks for sharing.

      Reply
      • Wendy Polisi

        September 24, 2020 at 4:23 pm

        I am so glad that you enjoyed it!

        Reply
    25. Laura Thomson

      September 28, 2020 at 11:43 pm

      5 stars
      Tried this - was so so good!

      Reply
    26. NH

      September 30, 2020 at 9:28 pm

      5 stars
      This was delicious!! I was impressed with all the flavors coming together. Thank you for this recipe! It's a keeper.

      Reply
      • Wendy Polisi

        October 01, 2020 at 1:01 pm

        I am so glad that you enjoyed it!

        Reply
    27. Chelsea W

      October 02, 2020 at 11:49 pm

      5 stars
      Delicious & filling! Requires a good bit of time to make but not super complicated. Will definitely make again!

      Reply
      • Wendy Polisi

        October 03, 2020 at 11:49 am

        So glad that you enjoyed it!

        Reply
    28. RC

      October 20, 2020 at 7:22 pm

      5 stars
      I don’t have sage. Any other suggestions? Maybe herbes de Provence? Or Italian seasoning?

      Reply
      • Wendy Polisi

        October 20, 2020 at 8:10 pm

        Whatever works for you! This is literally the least fussy recipe ever.

        Reply
      • Wendy Polisi

        October 22, 2020 at 5:15 pm

        Either would work just fine!

        Reply
    29. Leandra Ford

      November 21, 2022 at 2:11 am

      5 stars
      I love this recipe. I made some modifications as I'm losing weight and need to reduce salt. I used ground black pepper and dried rosemary on the diced pumpkin, instead of salt. I added 2 cups of sliced mushrooms when sautéeing the onions and garlic. I only had a mix of black and white quinoa - it turned out fine. I used reduced salt stock powder for the broth and omitted the salt from the recipe. I added 1.5 cups kaleslaw mix (shredded kale, cabbage, carrot, beetroot) 5 minutes before the end of the cooking time, when the broth is being absorbed. I used only half of the cheese. The top turned out a lovely golden brown colour and it made a delicious lunch. I'll definitely be making it again soon.

      Reply
    30. Erin

      January 19, 2023 at 12:14 am

      5 stars
      OK, so to be honest I was a pretty skeptical about this recipe, especially when I added the egg/milk mixture to it and it was so soupy. I thought it was going to be a mess and not very good. But this was DELICIOUS. I am already thinking of different variations I can make with this. I bet it would be great with shredded chicken when I have leftovers to use. I have a ton of quinoa in the pantry and now I'm going to be making this like every week.

      Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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