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Butternut Squash, Spinach, and Quinoa Casserole

  • Author: Emily Smith


A delectable and hearty dish for a cold fall or winter’s day.


  • 1/2 butternut squash
  • 1/2 red onion
  • 4 teaspoons olive oil
  • 1 1/2 cup uncooked quinoa
  • 1 cup of baby spinach
  • Kosher salt and black pepper


  1. Preheat oven to 450 F. Prepare the butternut squash for baking by removing peel and seeds. Then cut into 1/2 inch pieces and place in a 9 x 13 baking dish. Peel and chop onion into fine pieces and add into the dish. Coat evenly with 2 teaspoons of olive oil and a pinch of salt and pepper. Bake for 25 minutes. While its baking, prepare quinoa as per the directions on the package. Chop baby spinach and add evenly over the squash dish once its tender (around 25 minutes). Top with prepared quinoa and return to the oven for another 5-8 minutes. When it’s ready, remove from the oven drizzle with 2 teaspoons of olive oil, sprinkle with a pinch of kosher salt and pepper and serve.


  • Serving Size: 4