Butternut Squash and Quinoa Casserole

COOKING CHAT(4)
Tracy Redden Varner: "We were a little weary trying this but was very s…" Read More
11Ingredients
60Minutes
310Calories

Ingredients

US|METRIC
  • 5 cups butternut squash (peeled and chopped)
  • 1 cup quinoa (rinsed in cold water until the water runs clear)
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 4 sage leaves (chopped)
  • 6 ounces vegetable broth (— vegetable broth to make this a vegetarian recipe!)
  • 2 cups baby spinach
  • 3/4 cup feta cheese
  • 1 handful pumpkin seeds
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    NutritionView More

    310Calories
    Sodium14% DV340mg
    Fat22% DV14g
    Protein24% DV12g
    Carbs13% DV39g
    Fiber28% DV7g
    Calories310Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium340mg14%
    Potassium790mg23%
    Protein12g24%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A270%
    Vitamin C50%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    We were a little weary trying this but was very surprised by how good it was. Hubby who is not a squash fan loved it and couldn’t stop eating it. Thanks for a great recipe.
    Hello a year ago
    Added cinnamon and Splenda to give it more flavor. Was too blah without it.. Turned out great in the end.
    Yaffa A. 2 years ago
    Delicious! My family loved it. The colors are beautiful and it tastes great. Now, I'm trying a vegan version with coconut milk instead of feta.
    Donna Stone 2 years ago
    It was pretty good. Nice to pack for lunch at work. I’m thinking next time I make it, I need the onion. It seemed a little bland and I didn’t have any regular onion on hand.

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