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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Butternut Squash Quinoa Casserole

Butternut Squash Quinoa Casserole

4.10 from 11 votes

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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. 

Butternut Squash Quinoa Casserole

Butternut Squash & Quinoa Casserole: Hearty & Easy

This butternut squash and quinoa casserole is one of those easy, wholesome meals that the whole family will love. It’s packed with nutritious veggies and plant-based protein, making it both hearty and nourishing.

I like to top it with some dairy-free cheese and pop it under the grill until it’s perfectly golden and melty, it adds so much flavour! My kids especially love digging in with a handful of crunchy tortilla chips on the side, which makes it even more fun to eat.

It’s the kind of comforting, feel-good dish that’s perfect for chilly evenings or whenever you just want something warm and satisfying.

Why You’ll Love This Recipe

  • Comfort in a Bowl – Warm, hearty, and packed with flavour, it’s perfect for chilly days.
  • Nutritious & Wholesome – Loaded with butternut squash and quinoa, so you get plenty of goodness in every bite.
  • Super Easy to Make – No complicated steps, just simple, delicious food that comes together with minimal effort.
  • A Hit with the Whole Family – Even picky eaters will love it, especially with some crunchy tortilla chips on the side.
  • That Melty Cheese Topping – A little dairy-free cheese grilled on top makes it extra special

This butternut squash quinoa casserole makes delicious leftovers that will easily be reheated. Other family favourite quinoa recipe, include my Mexican quinoa salad or 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.

3 Must-Try Recipes

One-Pot Aubergine Caponata with Pearl Couscous

ONE-POT AUBERGINE CAPONATA WITH PEARL COUSCOUS

Butternut Squash Quinoa Casserole

ONE-POT ASIAN CABBAGE & RICE [VEGAN]

Mexican Quinoa Stew [vegan] The Flexitarian

MEXICAN QUINOA STEW [VEGAN]


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In this post

  • Butternut Squash & Quinoa Casserole: Hearty & Easy
  • Why You’ll Love This Recipe
  • 3 Must-Try Recipes
  • How to make this butternut squash quinoa casserole
    • Step 1: Roast the butternut squash
    • Step 2: Cook the quinoa
    • Step 3: Cook the tomato sauce
    • Step 4: Add the cheese
  • What to serve with this butternut squash quinoa casserole
  • What to do with leftovers
  • Frequently Asked Questions About This Butternut Squash Quinoa Casserole
  • 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.

What to serve with this butternut squash quinoa casserole

This butternut squash and quinoa casserole is one of those dishes you can enjoy in so many ways. It’s hearty and filling enough to be a meal on its own, but if you want to mix things up, try pairing it with a fresh, crispy green salad for a little crunch.

On colder days, I love serving it with a warm bowl of soup for extra comfort—it’s the perfect cosy combo! Whether you’re making it for a family dinner, meal prep, or just craving something wholesome, this dish is as versatile as it is delicious.

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 by The Flexitarian

Butternut Squash Quinoa Casserole

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. 
4.10 from 11 votes
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Beans & Pulses, Family Meals, Rice & Grains
Cuisine Mexican
Servings 6 servings
Calories 265 kcal

Equipment

oven tray
saucepan
frying pan
grater

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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
(Switch on to prevent your screen from going dark)

Instructions
 

  • 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

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 53gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 443mgPotassium: 1000mgFiber: 10gSugar: 8gVitamin A: 12009IUVitamin C: 58mgCalcium: 133mgIron: 5mg
Keyword butternut squash, quinoa

Find this recipe online:

Butternut Squash Quinoa Casserole

https://theflexitarian.co.uk/recipe-items/butternut-squash-quinoa-casserole/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Frequently Asked Questions About This Butternut Squash Quinoa Casserole

Can I use other types of squash in this casserole?

Yes, you can substitute other types of winter squash, such as acorn squash or delicata squash, for the butternut squash if you prefer.

Can I make this butternut squash quinoa casserole vegan?

Absolutely! Simply swap the cheese for a dairy-free alternative.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a suitable option for individuals with gluten intolerance or celiac disease.

Other posts you might enjoy reading

  • Curried Butternut Squash Soup [vegan]
  • Butternut & Spinach Curry [vegan]
  • Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free]
  • Roasted Butternut Squash, Broccoli and Lentil Salad With Tahini Dressing
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Recipe October 7, 2023 · Created by: The Flexitarian 2 Comments

Previous Post: « Apple Butter
Next Post: Air-Fryer Brussels Sprouts »

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4.10 from 11 votes (10 ratings without comment)

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Comments

  1. Sue says

    January 5, 2025 at 7:04 pm

    5 stars
    Made this today and we love it. Thank you!

    Reply
    • The Flexitarian says

      January 6, 2025 at 10:42 am

      Sue – So glad you liked it. Thank you so much for your feedback. Annabelle x

      Reply

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