This delicious butternut squash quinoa casserole makes an easy and healthy family meal. Bursting with plant-based proteins and vegetable, I like to grill some (dairy-free) cheese on top for extra flavour. My kids love this dish with some tortilla chips on the side.
The butternut squash is first roasted in the oven while the quinoa and tomato sauce are cooked separately. To give this recipe a Mexican twist, the tomato sauce is fragranced with cumin, coriander and smoked paprika. I also added red pepper, red kidney beans and corn.
If you prefer a vegan option you can swap the cheese with a dairy-free option. To add a bit more colour to this recipe, I used a combination of white, red and black quinoa often sold as tricolour or rainbow quinoa. Not only is the mix of colour beautiful, but the different colour quinoa grains all have a slightly different texture which I find really satisfying.
This butternut squash quinoa casserole makes delicious leftovers that will easily reheat. The recipe was inspired by another family favourite. My one-post Mexican quinoa stew made with quinoa and cracked wheat cooked in a fragrant tomato sauce spiced with cumin, coriander, crushed chipotle, paprika, oregano and a dash of cinnamon.
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Butternut squash is just coming out of season so enjoy it while you still can. So versatile, it is perfect for salads, soups, curries, casseroles, pies or simply roasted on its own. You can view my butternut squash recipe section here for more inspiration as well as this compilation of my favourite recipes from around the web here.