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Creamy One-Pot Quinoa & Butternut Squash
This Creamy One-Pot Quinoa & Butternut Squash recipe is a perfect flavorful Fall meal, made with simple wholesome ingredients!
If you’re searching for a warm & cozy meal to cuddle up with during these cooler months; this one will surely hit the spot.
This was our first experience with butternut squash, so we were quite interested to see how it’d turned out. I’m happy to report the butternut squash gave off fun, festive pumpkin vibes & added a sweet, nutty flavor to the mix.
The quinoa & chickpeas offered savory, hearty elements of nourishing goodness with their plant-powered protein. While the garlic, rosemary, & olive oil provided even more flavoring to this creamy dish. Tahini dressing was recommended as a topping, but since we didn’t have any on hand we substituted in almond butter.
What other dressing options could you use to replace tahini? Peanut butter, sunflower seed butter, cashew/almond butter, hummus, or even sesame oil could be great alternatives.
This recipe is wonderful for customizing & meal prep for the entire week. Feel free to add in scrumptious baby spinach, as we did, to include additional nutrients & flavor. And since we doubled our recipe, we had several days to try out different variations. We even sprinkled with sundried tomatoes & feta for a delicious spin. You could also serve this over a bed of leafy greens for a satisfying, healthy salad.
Another bonus is that you can enjoy this recipe hot or cold. It doesn’t have to be categorized as a “Fall meal”; you can absolutely serve this chilled, during a spring/summer backyard picnic.
How long does it stay good for? Leftovers can be stored in an air-tight container for up to 5 days or even be frozen into smaller portions & defrosted as needed, for up to 2 months. Perfect for hectic weeks when all you need is a no-fuss meal to grab-n-go from the fridge.
Timesaver hacks:
- If you’re pressed on time, pick up a package of precut butternut squash at your local grocery store.
- Don’t have fresh rosemary on hand, use Italian seasoning in a pinch.
Creamy One-Pot Quinoa & Butternut Squash
This Creamy One-Pot Quinoa & Butternut Squash recipe is a perfect flavorful Fall meal, made with simple wholesome ingredients!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 sprig fresh rosemary or 2 tsp dried (Italian seasoning alternative)
- 2-3 cloves garlic (minced)
- 1 small butternut squash ~ approx. 3 cups (peeled & chopped)
- 1 cup dry quinoa
- 2 cups low-sodium vegetable broth
- 31 oz 15.5 oz cans garbanzo beans (drained & rinsed)
- Optional greens: 8 oz bag of baby spinach (2-6 cups depending on preference)
- Optional dressing: tahini, almond/cashew butter, peanut butter, etc.
Instructions
How to cut & peel butternut squash:
- Cut off about ¼ of each end with a sharp kitchen knife.
- Holding the squash in one hand, use a sharp vegetable peeler in the other to peel off the outer layer of the squash. You can also secure the squash standing upright & peel it in downward strokes with the peeler.
- Stand the peeled squash upright on a cutting board. It shouldn't wobble, you want the squash to be stable. (If it is wobbly, make another cut at the bottom to even it out.) Make one long cut, down the middle from the top to bottom, with a heavy chef's knife.
- Use a metal spoon to scrape out the seeds & the stringy pulp from the squash cavity.
- Cut the squash into halves, then further lengthwise & crosswise to create 1/2 inch cubes.
Recipe Instructions:
- Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig (or Italian seasoning) & minced garlic; sauté for around 60 seconds, until the garlic is fragrant.
- Add the butternut squash to the pot & sauté for an additional 2-3 minutes, stirring occasionally.
- Add the quinoa & vegetable broth to the pan, stirring well. Then, sprinkle the chickpeas on top of the quinoa mixture – they won’t become fully submerged in the liquid, but this is ok. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, & cook for 20-23 minutes.
- Turn off the heat & let sit for 5 mins before opening the pot & fluffing with a fork. Serve topped with your desired dressing.
Notes
*If you’re adding in a small amount of baby spinach, you can stir in some at the end of cooking.
**Since, we used an entire 8 oz. bag of spinach, (yes, we like spinach! 😉 ) we cooked it in a separate skillet. While your quinoa mixture cooks, heat up a skillet over medium heat. Drizzle with olive oil & add spinach to the pan in stages, until you reach your desired wilt. Combine wilted spinach to your fully cooked quinoa mixture.
Nutrition
Calories: 397kcalCarbohydrates: 109gProtein: 25gFat: 16gSaturated Fat: 2gSodium: 94mgFiber: 20gSugar: 9gCalcium: 304mg
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