Autumn Harvest Squash Casserole

Delight in the flavors of fall with this Autumn Harvest Squash Casserole, a perfect blend of roasted butternut squash, crispy sage, and nutty quinoa. Ideal for seasonal gatherings, this dish offers a comforting and nutritious side that is both gluten-free and vegetarian.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 lbs butternut squash, peeled and cubed

1 cup quinoa, rinsed

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 cup grated Parmesan cheese

1/4 cup fresh sage leaves

1 cup vegetable broth

1 medium yellow onion, diced

2 cloves garlic, minced

1/4 cup chopped walnuts

1/4 cup dried cranberries

1/2 tsp nutmeg

1/2 lemon, juiced

Instructions

1. Preheat the oven to 375°F.

2. Toss the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

3. Spread the squash on a baking sheet and roast for 25 minutes or until tender.

4. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until translucent.

5. Stir in quinoa, sage leaves, and nutmeg, cooking for 2 minutes.

6. Add vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is cooked.

7. In a large mixing bowl, combine roasted squash, cooked quinoa mixture, Parmesan cheese, walnuts, and cranberries.

8. Transfer to a greased casserole dish and bake for 20 minutes.

9. Garnish with fresh lemon juice before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a 350°F oven for 10-15 minutes or until warmed through, or microwave on medium power for 2-3 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/autumn-harvest-squash-casserole

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.