Butternut Squash Quinoa Casserole

Total Time
1hr 30mins
45 mins
45 mins

Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.

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  1. Preheat oven to 400 degrees. Grease 2 quart baking dish.
  2. Cut squash length-wise and bake about 20 mins, until tender.
  3. Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
  4. In a pan cook shallots and onions until tender and browned.
  5. Add garlic and cook 2-3 mins, careful not to burn shallots.
  6. Add onion mixture to cooked quinoa.
  7. Cook mushrooms. I added some herbs de Provence to them.
  8. Add mushrooms to quinoa.
  9. Add salt and pepper to taste.
  10. Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
  11. When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
  12. Pour into baking dish and bake for 35-45 minutes.