Autumn Harvest Squash Casserole

Name: Autumn Harvest Squash Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Autumn Harvest Squash Casserole is the perfect dish to celebrate the comforting flavors of fall. With roasted butternut squash, quinoa, and a hint of nutmeg, it's a delightful combination of savory and sweet. Whether you're hosting a dinner party or just cozying up at home, this casserole is a must-try seasonal delight.

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Ingredients for Autumn Harvest Squash Casserole

Butternut squash brings a natural sweetness and a creamy texture when roasted. It's the heart of this dish, providing a cozy, autumnal flavor. Quinoa adds a nutty taste and is a great source of protein, making the casserole hearty and satisfying. Olive oil is essential for roasting the squash and gives a rich flavor to the sautéed onions and garlic.

Salt and black pepper are simple yet essential seasonings that enhance the natural flavors of the ingredients. Parmesan cheese provides a savory, umami kick, while fresh sage leaves offer an aromatic herbal note that pairs beautifully with squash.

Vegetable broth adds depth and moisture to the quinoa, ensuring it cooks perfectly. Yellow onion and garlic are the flavorful base, giving the dish an inviting aroma. Walnuts add a satisfying crunch, and dried cranberries bring a pop of sweetness that complements the savory elements. Finally, a touch of nutmeg and a squeeze of lemon juice finish the dish with warmth and brightness.

Tips & Tricks

Roast the squash until caramelized for extra depth of flavor.
Use freshly grated Parmesan for better melting and taste.
Toast the walnuts lightly in a dry skillet before adding for enhanced nuttiness.

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad, dressed lightly with a lemon vinaigrette. It's also a delightful side dish to roasted chicken or turkey, making it a versatile addition to any meal.

Frequently Asked Questions

Can I use a different type of squash?: Yes, acorn squash or even pumpkin can work well in this recipe.
Is there a gluten-free option?: This dish is naturally gluten-free as it uses quinoa instead of traditional grains.
How can I make this vegan?: Simply omit the Parmesan cheese or replace it with a vegan cheese alternative.

Autumn Harvest Squash Casserole Recipe Walkthrough

Start by preheating your oven to 375°F. This gives your butternut squash the perfect environment to roast to tender perfection. While the oven is warming up, toss your cubed squash with a tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper. Spread the seasoned squash evenly on a baking sheet and pop it in the oven for about 25 minutes. You'll know it's done when it's fork-tender and slightly caramelized.

While the squash is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add your diced onion and minced garlic, stirring occasionally until they turn translucent and fragrant. This usually takes about five minutes. Once the onions and garlic are ready, stir in the quinoa, fresh sage leaves, and a pinch of nutmeg. Let these flavors meld for about two minutes.

Pour in the vegetable broth, bring everything to a boil, and then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes, or until the quinoa has absorbed all the liquid and is nice and fluffy. By now, your roasted squash should be ready, so take it out of the oven and set it aside.

In a large mixing bowl, combine the roasted butternut squash with the cooked quinoa mixture. Add in the grated Parmesan cheese, chopped walnuts, and dried cranberries. Mix everything gently so that all the ingredients are evenly distributed. Transfer this hearty mixture into a greased casserole dish, spreading it evenly.

Bake the casserole for another 20 minutes. This will allow the flavors to meld together beautifully. Before serving, drizzle with a bit of lemon juice for a bright, fresh finish.

Why You'll Love This Recipe

Perfectly balances savory and sweet with nutmeg and cranberries.
Features nutrient-rich quinoa and butternut squash.
Easy to prepare, making it ideal for busy weeknights or weekend gatherings.
Offers a delightful texture with crunchy walnuts and creamy Parmesan.

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

Step-by-step 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.