Description
Winter Squash Quinoa Bake is a delightful and nourishing dish that brings warmth to any winter table. This hearty bake combines tender butternut squash, nutty quinoa, sweet corn, and vibrant leafy greens, all topped with a cheesy breadcrumb crust. Perfect as a main dish or a side, it’s an easy way to incorporate wholesome ingredients into your meal while pleasing even the pickiest eaters. Whether you’re hosting a gathering or enjoying a cozy night in, this comforting casserole is sure to impress.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can whole kernel corn, drained
- 4 cups fresh baby spinach
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup plain breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook quinoa: Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Set aside.
- Prepare squash: Preheat oven to 400°F. Spread butternut squash cubes on a baking sheet. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 20-25 minutes, or until tender.
- Sauté aromatics and greens: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in baby spinach until wilted, about 2-3 minutes.
- Combine ingredients: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, cooked onion and garlic, wilted spinach, and drained corn. Add the remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and heavy cream. Stir well to combine.
- Assemble bake: Transfer half of the quinoa mixture into a 9×13 inch baking dish. Sprinkle with 1/2 cup shredded mozzarella cheese. Top with the remaining quinoa mixture.
- Prepare topping: In a small bowl, combine plain breadcrumbs and melted butter. Sprinkle evenly over the top of the casserole.
- Bake: Bake for 20-25 minutes, or until the casserole is heated through and the breadcrumb topping is golden brown and crispy.
- Garnish and serve: Remove from oven. Let stand for a few minutes before serving. Garnish with fresh chopped parsley.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg