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: 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
![Mexican Quinoa Stew [vegan] The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/10/Mexican-Quinoa-Stew-v8%C2%A9-Annabelle-Randles-The-Flexitarian.jpg)
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
- 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
Equipment
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
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
Find this recipe online:
Butternut Squash Quinoa Casserole
https://theflexitarian.co.uk/recipe-items/butternut-squash-quinoa-casserole/
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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.
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Made this today and we love it. Thank you!
Sue – So glad you liked it. Thank you so much for your feedback. Annabelle x