The recipe that follows is everything you want it to be. Sweet butternut squash is not only delicious but becomes soft and creamy as it cooks first on its own, and then with the other flavors of the casserole. Quinoa, which is a seed and not a grain as so many think, makes the casserole hearty and filling, and lots of rich cheese plays into the mix to give it a decadent finish.
You can keep this recipe vegetarian by simply subbing in vegetarian stock for chicken. It's also easy to make vegan by using dairy-free cheese instead of real cheddar. Plus, you can add anything to it that you think would make it even more scrumptious. It's a casserole that's everything you want it to be, no matter how you change it up.
Butternut Squash Quinoa Casserole
6
10 minutes
50 minutes
1 hour
2 tablespoons olive oil
1 medium-sized butternut squash, peeled, seeded and cubed
1 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked quinoa
2 cups chicken stock
2 cups frozen corn
One 15-ounce can black beans, drained and rinsed
1 tablespoon cumin
Juice of 1 lime
2 cups cheddar cheese, shredded, divided
Preheat oven to 400 F, and grease a 9-by-13-inch casserole dish.
Toss the butternut squash with the olive oil, salt and pepper. Arrange on a baking sheet, then place in the oven for 15-20 minutes, until squash is fork tender.
While the squash is cooking, place the quinoa and chicken stock in a medium-sized saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the quinoa is tender and most of the liquid has been absorbed.
Once the squash and quinoa have been cooked, place them together in a large bowl. Add the black beans and corn, and stir everything together.
Season the vegetables and quinoa with cumin and lime juice, and add 1 cup of cheddar cheese.
Pour the vegetable mixture into the prepared casserole dish, and sprinkle with the remaining cheddar cheese.
Place the casserole dish into the oven, and bake for 20-30 minutes, until the cheddar is melted, and the entire dish is hot and bubbling throughout.