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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 7.5 g
  • Cholesterol: 11.5 mg
  • Sodium: 379.4 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.4 g

View full nutritional breakdown of Butternut Squash & Quinoa Bake calories by ingredient
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Butternut Squash & Quinoa Bake

Submitted by: SUPERSCIENCE

Introduction

I made this from the items I had from the farmer's market one week, and now it's a family favorite! It's really beautifully colored, and tastes a little like stuffing (because of the herbs). If you prep the squash and quinoa ahead of time, the rest is a snap. I made this from the items I had from the farmer's market one week, and now it's a family favorite! It's really beautifully colored, and tastes a little like stuffing (because of the herbs). If you prep the squash and quinoa ahead of time, the rest is a snap.
Number of Servings: 15

Ingredients

    1 large butternut squash, peeled and diced
    4 cups prepared quinoa (I use red for the color, but white is fine)
    1 medium onion, small dice
    5 stalks celery, small dice
    1 bunch of fresh parsley, chopped
    3 T. fresh sage, chopped
    1 T. fresh thyme, chopped
    2 T. olive oil
    1 c. grated parmesan
    1.5 cups of panko (whole wheat, if you can find it)
    3 T. butter
    salt and pepper to taste

Directions

First, prepare the quinoa [1 c. dry quinoa--rinsed well-- with 2 c. water, bring to a boil, then cover & simmer for about 25 minutes makes 4 c. cooked quinoa] and let cool.

Meanwhile, peel and chop the butternut squash (it takes a while, so settle in, or just buy the chunks from Trader Joe's).

Preheat oven to 350 F. Toss the squash with 2 T. of olive oil and some freshly ground pepper and sea salt. Roast for about 35 minutes, or until tender.

Heat a skillet with 1 T. olive oil and add the onions, celery, parsley, sage and thyme. Cook over low heat for about 5 minutes, just until softened and the herbs are bright green.

Now, toss the roasted squash, cooked quinoa and veggie/herb mix together with the parmesan cheese, and bake--uncovered--for about 20 minutes.

Meanwhile, prepare the breadcrumbs by melting the butter over a medium heat, then adding the panko and tossing to butter and brown for a couple minutes.

Spread the breadcrumbs on top of the squash mixture, and return to the oven for 10-15 minutes until golden brown on top.

Serve warm and enjoy!

note: you could make this vegan--and lower fat--by eliminating the cheese and butter.

Number of Servings: 15

Recipe submitted by SparkPeople user SUPERSCIENCE.






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