Butternut Squash Quinoa Casserole

A vegetarian butternut squash quinoa casserole loaded with veggies, cheese, and protein. Flavored with pesto and balsamic onions.

Course Main Dish

Cuisine American

Keyword best butternut squash recipe, butternut squash and quinoa, butternut squash casserole

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings

Calories 488kcal

Author Lindsay Moe

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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