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quinoa and butternut casserole

Quinoa Butternut Squash Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups low-sodium vegetable broth
  • 1 medium butternut squash peeled and 1/2-inch diced
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 ounces baby spinach roughly chopped
  • 1 can black beans 15 ounces, drained and rinsed
  • 1/2 cup toasted pecans chopped
  • 1/2 cup dried cranberries
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs lightly beaten
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard

Instructions
 

  • Preheat the oven to 400°F and lightly grease the 9x13-inch baking dish.
  • Bring the vegetable broth to a boil in a saucepan, add rinsed quinoa, reduce heat, cover, and simmer until tender and liquid is absorbed, about 15 minutes.
  • Toss the diced butternut squash with olive oil, a pinch of salt, and pepper, spread on a sheet pan, and roast until tender and lightly caramelized, 20 to 25 minutes.
  • While squash roasts, sauté the onion in a large skillet over medium heat until translucent, 5 to 6 minutes, then add garlic, thyme, cumin, and smoked paprika and cook 1 minute more.
  • Stir the chopped spinach into the skillet and cook until just wilted, 1 to 2 minutes, then remove from heat.
  • In a large mixing bowl, combine cooked quinoa, roasted squash, onion-spinach mixture, black beans, toasted pecans, and dried cranberries.
  • In a separate bowl, whisk together eggs, Greek yogurt, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Pour the egg-yogurt mixture over the quinoa mixture, add half the cheddar and half the Parmesan, and fold until evenly combined.
  • Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle with remaining cheddar and Parmesan.
  • Cover loosely with foil and bake at 400°F for 15 minutes, then uncover and bake until bubbling and golden on top, 10 to 15 minutes more.
  • Remove from the oven and let rest for 10 minutes before slicing and serving.

Notes

Rinse quinoa thoroughly to remove bitterness, and toast it briefly in the saucepan before adding broth for extra nutty flavor. If short on time, buy pre-diced squash or microwave the squash for 3 to 4 minutes to soften before roasting. Swap cheeses to suit your diet (mozzarella for milder, Gruyère for richer) or omit cheese and use a flax egg plus dairy-free yogurt for a vegan version. Add heat with red pepper flakes or a diced jalapeño, and vary mix-ins like kale instead of spinach, walnuts instead of pecans, or raisins instead of cranberries. Leftovers reheat well and can be portioned for meal prep; add a splash of water and cover when reheating to keep it moist.
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