Butternut squash casserole is a warm and comforting vegetarian dinner recipe that is full of protein and veggies!
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Are you ready for the best butternut squash recipe?
I know, that seems nearly impossible when we've enjoyed other recipes like butternut squash and kale pizza and black bean and butternut squash quesadillas. But there's a new favorite in town!
Butternut squash casserole is inspired by my other quinoa casserole recipes, but uses my favorite winter vegetable alongside butter beans, pesto, and balsamic onions. It's cozy, comforting, and easy to make vegan.
Ingredients
- Uncooked quinoa
- Olive oil
- Vegetable stock
- Butternut squash
- Onion
- Garlic
- Balsamic Vinegar
- Canned diced tomatoes
- Canned butter beans
- Pesto
- Coarse kosher salt and freshly ground black pepper
- Italian cheese blend
- Parmesan cheese
How to make butternut squash casserole
- Preheat the oven to 400ºF.
- Spread butternut squash cubes in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil (or more as needed) and use your hands to toss the cubes until completely coated. Season with salt and pepper to taste.
- Bake the squash for 35-45 minutes, or until soft and as caramelized as you prefer. After taking out the squash, reduce the oven temperature to 375ºF.
- Meanwhile, place the quinoa in a fine mesh strainer and rinse under cold water for 2 minutes.
- Heat 1 teaspoon of olive oil in a medium saucepan over medium heat. Once hot, add the quinoa and allow it to toast until the water has cooked off and they are beginning to pop around a little bit.
- Add the vegetable stock and bring to a boil. Cover, reduce the heat, and cook for 12 minutes or until the liquid has been absorbed. Remove from the heat, keep it covered, and allow it to rest while you prepare the other ingredients.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, for 7 minutes or until softened and just beginning to brown.
- Add the garlic and cook, stirring, for 1 more minute.
- Add the balsamic vinegar, stir until evaporated, and remove from the heat.
- In a large bowl, combine the squash, quinoa, onion mixture, diced tomatoes, butter beans, pesto, salt and pepper to taste, and 1 cup of the Italian cheese blend. Stir gently to combine.
- Spray a 9x13 baking dish with cooking spray and spread the mixture evenly to fill it.
- Bake the casserole for 30 minutes. Add the remaining cheeses to the top and bake for 10 minutes more.
Top tips
Baking butternut squash cubes
Butternut squash is easy to cook when cut into cubes and roasted in the oven. Start by cutting away the top and bottom, then cut the neck off of the bulb. Cut off the skin with a large chef's knife or vegetable peeler.
I then cut the neck into ¾ inch rounds and cut those into cubes. If you have a big squash this may be enough and you don't need to fuss with the bulb, but if you want to make the most of your veggie, cut the bulb in half from top to bottom and scoop out the stringy seeds.
Remove the skin if you haven't already, then cut into ¾ inch strips and cut those into cubes. Toss the cubes with oil, salt, and pepper, and arrange in a single layer on a baking sheet. Roast in the oven at 425ºF, stirring every 10-15 minutes, until soft and caramelized.
How to cook quinoa
I have a whole post about how to cook quinoa, as well as how to cook quinoa in the instant pot. You could prepare it either way for this recipe, just note that I'm using a little more liquid than I normally do to help keep some moisture in the casserole.
The best way to reheat leftovers
All of my quinoa casserole recipes get even better as the flavors come together in the refrigerator. My favorite way to heat up these leftovers is to heat a skillet over medium heat, add a little oil, and then pan fry individual portions until hot and crispy. Pro tip - add a little extra cheese when reheating!
How to store butternut squash and quinoa casserole
Keep leftovers covered in the refrigerator for up to 3 days. You can also freeze the entire casserole either baked or unbaked and covered tightly in plastic wrap for up to 3 months.
Allow to thaw in the refrigerator overnight before baking, adding a few minutes to the bake time if it's still cold in the middle. If you froze it after baking, reheat in the oven or as individual portions in the microwave or in a skillet on the stove top.
Tips for customizing butternut squash casserole
- Leave out the cheese and serve as a cold salad
- Swap the pistachio pesto for a different variety
- Instead of the balsamic onions, try caramelized onions
- Use a different type of squash, such as acorn squash, pumpkin, or even sweet potato
FAQ
If your quinoa is uncooked, I recommend cooking it before adding it to the rest of the ingredients. Otherwise it may come out too crunchy.
I loved my pistachio pesto in this recipe, but I also tested it with regular basil pesto and it was fantastic as well. Changing up your pesto is a good way to try this recipe with different flavors. A sage pesto would also pair nicely with the squash.
Butter beans are a large white bean that has a creamy texture and mild flavor. I love adding them to soups, casseroles, and more.
They can be found in the bean aisle at the grocery store. You can use either large butter beans or baby butter beans in this recipe.
Real parmesan cheese is not vegetarian because it is made with animal rennet. If this is important to you, look for a parmesan cheese made with vegetable rennet.
More butternut squash recipes
- Vegetarian Enchiladas with Butternut Squash
- Butternut Squash Cake
- Crispy Butternut Squash Ravioli
- Pan Fried Butternut Squash Pasta
- Butternut Squash Pizza with Kale
- Butternut Squash Risotto with Kale
- Butternut Squash Puree
- Butternut Squash and Sage Pesto Grilled Cheese
- Butternut Squash and Sage Pesto
- Black Bean and Butternut Squash Quesadillas
- Winter Salad with Butternut Squash
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Butternut Squash Quinoa Casserole
Ingredients
- 1 cup uncooked quinoa
- 2-3 tablespoons olive oil, divided
- 2 cups vegetable stock
- 1 butternut squash, cut into ¾ inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 15 ounces diced tomatoes, drained
- 15 ounces butter beans, rinsed and drained
- ¼ cup pesto
- Coarse kosher salt and freshly ground black pepper
- 2 cups Italian cheese blend, or mozzarella
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400ºF.
- Spread butternut squash cubes in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil (or more as needed) and use your hands to toss the cubes until completely coated. Season with salt and pepper to taste.
- Bake the squash for 35-45 minutes, or until soft and as caramelized as you prefer. After taking out the squash, reduce the oven temperature to 375ºF.
- Meanwhile, place the quinoa in a fine mesh strainer and rinse under cold water for 2 minutes.
- Heat 1 teaspoon of olive oil in a medium saucepan over medium heat. Once hot, add the quinoa and allow it to toast until the water has cooked off and they are begging to pop around a little bit.
- Add the vegetable stock and bring to a boil. Cover, reduce the heat, and cook for 12 minutes or until the liquid has been absorbed. Remove from the heat, keep it covered, and allow it to rest while you prepare the other ingredients.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, for 7 minutes or until softened and just beginning to brown.
- Add the garlic and cook, stirring, for 1 more minute.
- Add the balsamic vinegar, stir until evaporated, and remove from the heat.
- In a large bowl, combine the squash, quinoa, onion mixture, diced tomatoes, butter beans, pesto, salt and pepper to taste, and 1 cup of the Italian cheese blend. Stir gently to combine.
- Spray a 9x13 baking dish with cooking spray and spread the mixture evenly to fill it.
- Bake the casserole for 30 minutes. Add the remaining cheeses to the top and bake for 10 minutes more.
Notes
Tips for customizing butternut squash casserole
- Leave out the cheese and serve as a cold salad
- Swap the pistachio pesto for a different variety
- Instead of the balsamic onions, try caramelized onions
- Use a different type of squash, such as acorn squash, pumpkin, or even sweet potato
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