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–+ servings

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!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 397 kcal

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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