Vegetarian Butternut Squash Quinoa Casserole
A warm and comforting casserole combining butternut squash and quinoa, packed with nutrients and flavors, perfect for family meals or potlucks.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup quinoa, rinsed and drained Rinse before use to remove saponin
- 2 cups vegetable broth
- 1 cup broccoli florets
- 1 cup cooked chickpeas canned or cooked from dry
- 1 large red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded cheese (optional) for topping
- Fresh herbs for garnish (such as parsley or thyme)
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, add the olive oil and sauté the onion and garlic until the onion becomes translucent, about 4-5 minutes.
- Add the diced butternut squash to the skillet and cook for another 10 minutes, stirring occasionally until it begins to soften.
Cooking
- Stir in the quinoa, vegetable broth, broccoli florets, diced red bell pepper, cooked chickpeas, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and simmer for 15 minutes, or until the quinoa has absorbed the broth and is fluffy.
- Transfer the mixture to a greased 9×13-inch baking dish. If using, sprinkle the top with shredded cheese.
- Bake the casserole in the preheated oven for 25-30 minutes until heated through and the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs.
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Notes
For enhanced flavor, consider adding your favorite seasonal vegetables. This casserole is great for meal prep and can be stored in the fridge for up to four days or frozen for longer storage.