This delicious butternut squash quinoa casserole makes an easy and healthy family meal. Bursting with plant-based proteins and vegetables, I like grilling some (dairy-free) cheese on top for extra flavour.
This delicious butternut squash quinoa casserole makes an easy and healthy family meal. Bursting with plant-based proteins and vegetables, 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.
This butternut squash quinoa casserole has a comforting, hearty quality, making it an excellent choice for cold weather or when you’re craving a comforting meal.
This butternut squash quinoa casserole makes delicious leftovers that will easily be reheated. Another family favourite inspired the recipe, my one-post Mexican quinoa stew. It is 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.
In this post
- How to make this butternut squash quinoa casserole
- How to serve it
- What to do with leftovers
- Frequently Asked Questions About This Butternut Squash Quinoa Casserole
- 3 Must-Try Recipes
- Other posts you might enjoy reading
How to make this butternut squash quinoa casserole
Step 1: Roast the butternut squash
The butternut squash is first roasted in the oven. Roasting caramelises the natural sugars in the squash, intensifying its flavour and creating a sweet, nutty taste.
Step 2: Cook the quinoa
To cook the quinoa, simply bring a saucepan of salted water to a boil, then cook the quinoa for 12 to 15 minutes. The grains should be cooked but still have a slight bite.
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.
Step 3: Cook the tomato sauce
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.
While the butternut and quinoa are cooking, you can start preparing the onion base. Simply fry the onion with some olive oil in a large frying pan, and cook until soft, about 6 minutes.
Then add the diced red pepper, ground cumin, ground coriander, and smoked paprika. Fry gently for 2 to 3 minutes to let the aromas of the spices develop.
Next add the chopped tomatoes, corn, drained red kidney beans, dried oregano and vegetable stock. Cook under medium to high heat for around 10 mins until liquid has reduced to half. When done, mix in cooked quinoa and roasted butternut squash in the pan.
Step 4: Add the cheese
The final touch is the addition of cheese. To melt the cheese, simply put this butternut squash quinoa casserole under the grill for a few minutes just before serving.
If you prefer a vegan option you can swap the cheese with a dairy-free option.
How to serve it
This butternut squash quinoa casserole is truly versatile. It makes a complete meal on its own, but you can also serve with with a side of crispy green salad or a bowl of soup.
What to do with leftovers
Any leftover butternut squash quinoa casserole will keep up to 3 days in an airtight container in the refrigerator. It can be reheated in the microwave or in the oven. If the casserole seems dry, you can sprinkle a little water or broth over it to help maintain the moisture.
For more butternut squash recipe inspiration, you can view my butternut squash recipe section here as well as this compilation of my favourite recipes from around the web here.
I hope you enjoy this butternut squash quinoa casserole recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
This recipe was originally published in January 2021 and updated in October 2023.
Butternut Squash Quinoa Casserole
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 600 g medium butternut squash – diced
- olive oil
- 175 g uncooked quinoa
- 1 large red onion
- 2 garlic cloves
- 1 large red pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 400 g can chopped tomatoes
- 150 g drained or frozen corn
- 400 g can red kidney beans
- 2 tsp dried oregano
- 250 ml vegetable stock
- 2 handful of grated cheese [dairy-free if vegan]
- 30 g bunch of fresh coriander
- lime juice to taste
- salt & pepper
- tortilla chips to serve optional
- Preheat oven to 200C/fan 180C/gas 6.
- Peel butternut and cut in 2cm [0.8 inches] dice. Place on a roasting tray with a drizzle of olive oil. Roast for 25-30 minutes.600 g medium butternut squash – diced, olive oil
- While the butternut is cooking, bring some salted water to the boil in a saucepan. Add quinoa and cook for 12-15 minutes until done. Drain and set aside.175 g uncooked quinoa
- In the meantime, heat some olive oil in a large frying pan. Add finely diced red onion and garlic. Fry until soft, about 6 minutes. Add diced red pepper, ground cumin, ground coriander and smoked paprika. Fry gently for 2 to 3 minutes.1 large red onion, 2 garlic cloves, 1 large red pepper, 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp smoked paprika
- Add chopped tomatoes, corn, drained red kidney beans, dried oregano and vegetable stock. Cook under medium to high heat for around 10 minutes until the liquid has reduced to half. When done, mix in cooked quinoa and roasted butternut squash in the pan.400 g can chopped tomatoes, 150 g drained or frozen corn, 400 g can red kidney beans, 2 tsp dried oregano, 250 ml vegetable stock
- Put the grill on.
- Add one handful of grated cheese and the chopped coriander to the vegetable mixture. Stir until well blended. Season to taste with lime juice, salt and pepper. Add another handful of grated cheese on top of the vegetable mixture and put under the grill for 2-4 minutes until golden.lime juice to taste, 2 handful of grated cheese [dairy-free if vegan], 30 g bunch of fresh coriander, salt & pepper
- Serve straight away with tortilla chips on the side if desired.tortilla chips to serve
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Frequently Asked Questions About This Butternut Squash Quinoa Casserole
Yes, you can substitute other types of winter squash, such as acorn squash or delicata squash, for the butternut squash if you prefer.
Absolutely! Simply swap the cheese for a dairy-free alternative.
Yes, quinoa is naturally gluten-free, making it a suitable option for individuals with gluten intolerance or celiac disease.