Butternut Squash Quinoa

Butternut Squash Quinoa

Butternut Squash Quinoa

Quinoa makes the dish hearty enough to be a meal.

  • 1 ½ C white quinoa
  • 3 C vegetable broth
  • 4 Tbs extra virgin olive oil, divided
  • 3 C (1/2-inch cubes) peeled butternut squash (about 1 1/2 pound squash)
  • 1 Tbs garlic, minced
  • 1 C leeks, finely chopped (white part only)
  • 1 C frozen yellow corn kernels, thawed
  • 1 C medium diced red bell pepper
  • 1 Tbs fresh sage, chopped

Preheat oven to 350°F.

Cook quinoa in water or stock according to directions. Spread on rimmed baking sheet to cool. Transfer to bowl.

Spray baking sheet with nonstick cooking spray. Toss squash cubes and 2 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet, sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl.

Heat olive oil in a large skillet over medium heat.  Sauté garlic until lightly browned. Add leeks and 3/4 C water. Simmer until leeks are tender, about 7 minutes. Add corn and peppers; simmer 2 minutes longer. Add quinoa and butternut squash. Simmer until heated through and liquid is absorbed, about 4 minutes. Stir in sage. Season with salt and pepper.


  1. Sarah Louis says:

    Thank you for your receipe. Awesome!

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