Best Butternut Squash Quinoa Recipes

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

QUINOA, BUTTERNUT SQUASH, AND KALE SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
• Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
• Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
• Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.
• Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
• Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.
• Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.

CHICKEN, BUTTERNUT SQUASH, AND QUINOA SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add onion, garlic, oregano, thyme, and paprika and saute until onion begins to brown, 5 to 7 minutes. Pour in chicken broth, salt, and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink, 10 to 15 minutes. Remove chicken to cool.
• Stir squash, tomatoes, and quinoa into the pot. Reduce heat and let simmer until squash is tender, about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through, 5 to 10 minutes. Season with additional salt and pepper if needed.

ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
• Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
• Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
• Stir the quinoa and pumpkin seeds into the roasted squash.

QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE

Steps:

• Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
• Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
• Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
• Chop chicken breasts into 1/2-inch pieces.
• Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

QUINOA & BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 400.
• Spray a 2-quart dish with nonstick cooking spray.
• Peel and cube the butternut squash, then put in a microwave safe bowl.
• Microwave on high for 3-5 minutes until squash is soft and tender.
• Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
• Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
• Remove from heat and let rest.
• Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
• Add shallots and cook 3 minutes.
• Add garlic and cook a minute or two longer, being careful not to let garlic burn.
• Pour over quinoa and squash mixture, mixing thoroughly.
• Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
• Transfer to prepared baking dish.
• Sprinkle remaining cheese and bread crumbs over gratin.
• Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.

BUTTERNUT SQUASH QUINOA CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease 2 quart baking dish.
• Cut squash length-wise and bake about 20 mins, until tender.
• 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.
• In a pan cook shallots and onions until tender and browned.
• Add garlic and cook 2-3 mins, careful not to burn shallots.
• Add onion mixture to cooked quinoa.
• Cook mushrooms. I added some herbs de Provence to them.
• Add mushrooms to quinoa.
• Add salt and pepper to taste.
• Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
• 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.
• Pour into baking dish and bake for 35-45 minutes.

ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER

Steps:

• Preheat oven to 400°F Line a baking sheet with foil.
• In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
• Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
• Roast until soft, about 40 minutes.
• While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
• Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
• Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
• Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
• Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
• Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).

QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE

Steps:

• In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.

BEEF-AND-BUTTERNUT SQUASH STEW W/ QUINOA WITH WILTED SPINACH

Steps:

•  Brown beef in hot oil in a Dutch oven. Place beef, chile peppers, onion, garlic, tomatoes, and 4 cups water in a 6- or 7-quart slow cooker. Cover and cook on LOW 6 hours. Add squash. Cover and cook on LOW 1 more hour or until squash is tender. Divide into 6 servings. Note: If you prefer to use fresh whole butternut squash, choose 2 squash that weigh about 2½ lb each. Then peel and cube. Step-by-step photos of cubing fresh squash are available in the How To section of http://blog.emeals.com. ---------------------------------------------------------------------------------     Cook quinoa according to package directions. Stir in spinach and salt. Divide into 6 servings.

CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA

Steps:

• Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
• Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

BUTTERNUT SQUASH, TURNIP, AND GREEN-BEAN QUINOA

Steps:

• In a sieve rinse quinoa under cold running water until water runs clear.
• In a small saucepan bring water to a boil with quinoa and salt and simmer mixture, covered, over moderately low heat until just cooked through, 5 to 10 minutes. Drain quinoa in sieve (do not rinse) and spread out on a plate to cool.
• Peel turnip and cut into 1/3-inch cubes. Mince garlic. Slice scallions thin on the diagonal and cut beans into 1/3-inch pieces.
• In a steamer set over 1 inch boiling water combine squash, turnip, and garlic and steam vegetables, covered, 7 minutes, or until almost tender. Add beans, quinoa, and salt and pepper to taste and steam 3 minutes, or until beans are crisp-tender. Transfer mixture to a bowl and toss with scallions.

BUTTERNUT SQUASH AND QUINOA SOUP WITH OLIVES RECIPE - (4.6/5)

Steps:

• Roast butternut squash until very tender. Remove half of the squash pieces. Mash this squash with the back of a fork. Set aside. Roast the remaining squash until desired, I like mine crispy. Big pot heat EVOO med high. Add onion, carrots, celery and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute. Then add tomatoes, mashed butternut squash. Stir to combine. Stir in broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. Stir the olives, butternut squash pieces,and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and parm and serve.

FREEKAH & QUINOA PILAF WITH ROASTED BUTTERNUT SQUASH AND PURPLE POTATOES

Steps:

• 1. Preheat oven to 400 degrees. In a large cast iron skillet, or a baking sheet, place the chopped butternut squash and potatoes. Drizzle liberally with olive oil, and toss with salt and pepper. Roast for 20-30 minutes until tender and nicely browned. 2. While the vegetables are roasting, cover the freekah with 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, about 20-30 minutes until desired tenderness is reached. 3. In another small pot, bring 1 cup of water mixed with 1 teaspoon vegetable bouillon to a boil. Add the quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes, or until all the water is absorbed. Set aside. 4. In a large bowl, toss together the freekah, quinoa, minced shallot, pine nuts, and parsley. Season to taste. Add the roasted vegetables and toss to combine.

AUTUMN LAYERED SALAD WITH BUTTERNUT SQUASH AND QUINOA

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F.
• Transfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
• Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)
• Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)
• Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.
• Combine the goat cheese, parsley and piquante peppers in a small bowl.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

MOROCCAN BUTTERNUT SQUASH, CHICKPEA AND QUINOA TAGINE RECIPE - (4.6/5)

Steps:

• Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, preserved lemon, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the butternut squash and continue to simmer, covered, until tender, about 10 minutes. Mix in the cilantro and remove from heat.

QUINOA STUFFED BUTTERNUT SQUASH

Steps:

• Roast the squash:.
• Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
• Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
• Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
• Make the quinoa:.
• Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
• Make the veggies:.
• Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
• Assemble:.
• Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
• Enjoy!

QUINOA PIE WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
• Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
• Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
• Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
• Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.