Get ready to transform your dinner table with a mouthwatering, dairy-free masterpiece that proves healthy eating can be absolutely delicious! This Butternut Squash Broccoli Casserole is not just a recipe; it's a culinary journey that combines the creamy sweetness of butternut squash, the crisp freshness of broccoli, and the protein-packed goodness of quinoa. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone looking to shake up their meal routine, this recipe will become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 cups broccoli florets
- 1 cup quinoa, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or vegetable cooking spray.
- Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Set aside.
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Chop the broccoli into small florets. Dice the onion and mince the garlic cloves.
- In a large skillet, sauté the chopped onion in a little vegetable broth over medium heat until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add the butternut squash cubes to the skillet, stirring to combine with onions and garlic. Pour in the vegetable broth, add thyme, and season with salt and pepper. Cook for 5-7 minutes until squash begins to soften.
- Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until vegetables are tender but still retain some firmness.
- In the prepared baking dish, layer the cooked quinoa as the base. Spread the vegetable mixture evenly over the quinoa.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes to allow the top to slightly crisp and golden.
- Remove from oven and let rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to portion.
- Serve hot as a main dish or side, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Cube Consistency: When cutting butternut squash, aim for uniform 1-inch cubes to ensure even cooking and a beautiful presentation.
- Quinoa Pro Tip: Always rinse quinoa thoroughly before cooking to remove its natural coating (saponin) which can make it taste bitter.
- Vegetable Broth Hack: If you want extra flavor, use a seasoned vegetable broth instead of plain water when cooking quinoa and sautéing vegetables.
- Texture Matters: Don't overcook your vegetables. They should be tender but still retain a slight crispness for the best mouthfeel.
- Crispy Top Secret: For an extra crispy top, you can sprinkle some nutritional yeast or breadcrumbs before the final 10 minutes of baking.
- Make-Ahead Magic: This casserole can be prepared in advance and refrigerated. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Garnish Game: Fresh herbs like parsley, chives, or even a drizzle of tahini can elevate the final presentation and add an extra layer of flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
