Butternut Squash Kale Quinoa Bake

A simple Butternut Squash, Kale Quinoa Bake that celebrates the flavors and vegetables of autumn for a hearty and healthy meal.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Course: Main Course, Main Dish
Cuisine: American
Keyword: Quinoa Bake
Servings: 6
Calories: 247 kcal
Author: Minimalist Baker
Ingredients
  • 3 cups butternut squash chopped into small, bite-size cubes (see note)
  • 2 Tbsp grape seed oil or avocado oil
  • Sea salt and black pepper, to taste
  • ¾ cup white quinoa
  • 1 ½ cups vegetable broth
  • ½ medium yellow onion, 55g, sliced into thin rings
  • 2 cloves garlic, 1 Tbsp or 6g, minced
  • 8 ounces crimini, button, or baby bella mushrooms, quartered
  • ½ cup walnuts, coarsely chopped (optional)
  • 3 cups loosely packed, 200g kale, chopped
  • cup Vegan Parmesan (page 7)
Instructions
  1. Lightly grease an 8 × 8-inch (or comparable size) baking dish and preheat the oven to 400 degrees F (204 degrees C).
  2. Line a rimmed baking sheet with foil or parchment paper. Add the cubed butternut squash and 1 Tbsp (15ml) grape seed oil. Season with a healthy pinch each of salt and pepper.
  3. Toss to coat and bake for 12-14 minutes, or until just fork tender. Remove from the heat and set aside.
  4. In the meantime, thoroughly rinse quinoa in a fine-mesh strainer. Add it to a small saucepan with the broth and bring to a boil over high heat, then reduce the heat to low and cover. Cook until the liquid is fully absorbed and the quinoa is fork tender, about 15 minutes. Set aside, covered.
  5. Heat a large skillet over medium heat. Once hot, add the remaining 1 Tbsp (15ml) grape seed oil, onion, and garlic. Season with a pinch each of salt and pepper.
  6. Cook until the onion is soft and translucent, 4-5 minutes, stirring frequently. Add the mushrooms and walnuts (optional) and season once more with salt and pepper. Continue cooking for 5 minutes, or until the mushrooms are lightly browned.
  7. Make room in the pan and add the kale. Season once more with salt and pepper and stir to coat. Cook until the kale is just tender, about 3 minutes. Remove from the heat and set aside.
  8. Once quinoa is finished cooking, season with a healthy pinch each of salt and pepper and half of the Vegan Parmesan. Stir, sample, and adjust the seasonings to taste. Remove from the heat and set aside to rest.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C) and add the cooked quinoa to the prepared baking dish. Top with the vegetable-walnut mixture and roasted butternut squash. Lightly stir/toss to combine.
  10. Top with the remaining 2-3 Tbsp (10–15g) Vegan Parmesan and bake uncovered for 5-7 minutes to warm through. Serve immediately.
  11. Leftovers will keep, covered, for up to 3 days, though best when fresh.
Recipe Notes

*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom portions. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use a knife to carefully remove the skin. Then remove any seeds with a spoon. Cut into small cubes and proceed with the recipe as directed.

Nutrition Facts
Butternut Squash Kale Quinoa Bake
Amount Per Serving
Calories 247 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 254mg11%
Potassium 707mg20%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 10915IU218%
Vitamin C 56.7mg69%
Calcium 107mg11%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.