Butternut Squash Quinoa Casserole
Creamy, hearty, and packed with wholesome ingredients, this Butternut Squash Quinoa Casserole is the ultimate comfort food with a healthy twist. Sweet roasted butternut squash pairs beautifully with protein-rich quinoa, tender baby spinach, and a trio of cheeses—ricotta, Parmesan, and melty mozzarella—for a dish that's as nourishing as it is indulgent. Infused with aromatic dried thyme, rosemary, and a hint of paprika, every bite is bursting with cozy, savory flavors. This vegetarian casserole is easy to prepare, featuring roasted squash, sautéed greens, and a baked, cheesy topping that’s perfect for family dinners or holiday gatherings. Ready in just over an hour, it’s a gluten-free crowd-pleaser that makes for equally delicious leftovers. Serve it as a stand-alone meal or a satisfying side dish!
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Recipe Information
Ingredients
- 4 cups Butternut squash, peeled and cubed
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 1 cup Dry quinoa
- 2 cups Vegetable broth
- 3 cups Baby spinach
- 3 cloves Garlic, minced
- 1 cup Ricotta cheese
- 0.5 cups Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Dried thyme
- 0.5 teaspoons Dried rosemary
- 1 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cubed butternut squash on the prepared sheet, drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat.
Roast the squash in the oven for 25-30 minutes, tossing halfway through, until tender and lightly caramelized. Remove and set aside.
Meanwhile, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the baby spinach, cooking until just wilted. Remove from heat.
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, wilted spinach, ricotta cheese, grated Parmesan cheese, thyme, rosemary, paprika, and the remaining salt and black pepper. Mix until well combined.
Lightly grease a 9x13-inch casserole dish. Transfer the quinoa mixture to the dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake the casserole at 400°F (200°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Allow the casserole to rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 6393 mg | 278% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 20.4 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2743 mg | 211% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3812 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
