Butternut Squash Quinoa Casserole

Recipe by trialandeater.com

(Jean’s Note: Another potluck hit! This recipe, which I found on the internet, comes together quickly, especially with cooked quinoa on hand and a packaged of pre-cubed butternut squash. I sautéd the squash in the skillet rather than roasting in the oven. I also opted not to use the vegan cheddar cheese as called for (not a fan of all the oil), but topped the casserole with creamy cashew cheese sauce (recipe here) when it came out of the oven . Yum!)

  • 2 tablespoons olive oil (JN’s: omitted the oil)
  • 6 cups cubed butternut squash
  • 1 cup uncooked quinoa + 2 cups water (3 cups cooked)
  • 2 cups corn
  • 1 15 oz can black beans (a little more than a cup), drained and rinsed
  • 1 tablespoon cumin
  • 1 lime , juiced
  • salt and pepper , to taste
  • 1 tomato (chopped)
  • 1 avocado (diced)
  • 2 cups cheddar cheese (non-dairy cheese if vegan)
  • Salsa or hot sauce (optional, for serving)


  1. Preheat oven to 400°F.
  2. Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
  3. Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
  4. In a large casserole dish (at least 9×13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
  5. Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese. (JN’s: I omitted the cheese, but poured creamy cashew cheese sauce over the dish after it came out of the oven.)
  6. Bake at 400°F for 10-15 minutes or until cheese is melted.

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