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.
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.
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.
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. Your quinoa should be cooked at this point.
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.
Recommended Tools
As an amazon associate, I earn from qualifying sales.
- 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
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.
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 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!
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.
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.
Butternut Squash Quinoa Casserole
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
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.
Frances Milne
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!
Wendy Polisi
So glad you enjoyed it!
Beech
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.
Wendy Polisi
So glad you enjoyed it! Your meal sounds just perfect.
Zury
When u add the quinoa is cook already?
Wendy Polisi
It is cooked in step 3-5.
Wendy Polisi
Yes, it is cooked in step 3.
Lindsey
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?
Wendy Polisi
I think onions would be great!
*Wendy Polisi*
*https://wendypolisi.com *
Abbey O'Brien
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
Laurie
Can you tell me if this freezes well?
Gwen
Is there any way to reduce the sodium on this? Wondering why it's so high.
Wendy Polisi
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.
Dina
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?
Kelly
I am looking to do the same thing for Thanksgiving! Maybe if you just wait to bake it (step 5) for Thanksgiving day?
Wendy Polisi
Exactly! I would prep it ahead of time and wait to bake it until Thanksgiving day.
Wendy Polisi
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!
Laurie
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.
Wendy Polisi
Yes, you can prepare it ahead of time and then bake before serving.
Maria
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.
Wendy Polisi
I am so glad that you enjoyed it! It should freeze great.
Tasha at Lady Boss Studio
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.
Preet
This looks so delightful and tasty. I just love everything about this!. This would disappear in no time at our house!.
Valerie
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.
Wendy Polisi
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.
Czjai Reyes-Ocampo
Looks yummy! My sister is a huge fan of quinoa and she will definitely love this dish. 🙂
Jauwan Stinson
This looks so delicious! I will definitely try it. I love casseroles and I love butternut squash.
Evelyn Hernandez
I love butternut squash, this recipe looks delicious. Perfect for the Fall!
cassy | blissfully her
This looks so good! My daughter especially loves butternut squash - will have to try this soon!
- cassy | blissfullyher.com
Jayne @ Sticky Mud and Belly Laughs
This looks delicious! I love butternut squash. This will be perfect for the colder autumnal months. 🙂
Elle
We are vegetarians so this is my kind of recipe. It really looks delicious. Yummy!!!
Nicole
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!
Luna Regina
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. 😀
Wendy Polisi
Hope you enjoy!
Wendy Polisi
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.
Yulia
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!
Wendy Polisi
Thanks so much Yulia - you just made my morning! I am glad that you enjoyed the recipe. Stay safe!
Amy
This dish is so flavorful. I don’t miss the meat as a main dish. Will definitely make this again. Thanks for sharing.
Wendy Polisi
I am so glad that you enjoyed it!
Laura Thomson
Tried this - was so so good!
NH
This was delicious!! I was impressed with all the flavors coming together. Thank you for this recipe! It's a keeper.
Wendy Polisi
I am so glad that you enjoyed it!
Chelsea W
Delicious & filling! Requires a good bit of time to make but not super complicated. Will definitely make again!
Wendy Polisi
So glad that you enjoyed it!
RC
I don’t have sage. Any other suggestions? Maybe herbes de Provence? Or Italian seasoning?
Wendy Polisi
Whatever works for you! This is literally the least fussy recipe ever.
Wendy Polisi
Either would work just fine!