Quinoa Stuffing with Butternut Squash
Quinoa stuffing loaded with butternut squash, mushrooms, toasted pecans, and fresh sage. It has all the herby, savory flavor of traditional Thanksgiving stuffing with no bread and no gluten, and most of it can be made two days ahead.
Servings: 4 servings
Ingredients
- 1 Tablespoon vegan butter regular butter works too
- 1 yellow onion peeled and chopped
- 3 cloves garlic minced
- ½ cup celery chopped
- 3 cups peeled and chopped butternut squash
- 8 oz package of baby bella mushrooms chopped
- ⅓ cup vegetable broth or bone broth
- 1 ½ cups dry quinoa rinsed and drained
- 3 cups water
- 1 bay leaf
- 2 Tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 ½ teaspoon sea salt
- 1 ½ teaspoon ground pepper
- ⅓ cup chopped pecans
- ¼ cup dried cranberries or cherries
- more sea salt and pepper to taste
Instructions
- Add the quinoa, water, and bay leaf to a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove the bay leaf.1 ½ cups dry quinoa, 3 cups water, 1 bay leaf
- Heat the butter in a large skillet. Add the onion, garlic, and celery and sauté until the onion is fragrant and translucent, 5 to 7 minutes. Add the mushrooms and cook another 1 to 2 minutes.1 yellow onion, 3 cloves garlic, ½ cup celery, 8 oz package of baby bella mushrooms, 1 Tablespoon vegan butter
- Add the butternut squash, broth, sage, thyme, parsley, salt, and pepper. Cover and cook for 5 minutes, then remove the lid and simmer for another 10 minutes, allowing most of the broth to evaporate. The squash should be fork tender and the pan nearly dry. Remove from heat.3 cups peeled and chopped butternut squash, ⅓ cup vegetable broth or bone broth, 2 Tablespoons chopped fresh sage, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 ½ teaspoon sea salt, 1 ½ teaspoon ground pepper
- Add the cooked quinoa to a large bowl, then add the vegetable mixture and dried cranberries. Stir to combine, taste, and add more salt and pepper if needed.¼ cup dried cranberries or cherries, more sea salt and pepper
- Preheat the oven to 375°F. Transfer to a 9x13 baking dish, top with the chopped pecans, and bake for 20 minutes or until the pecans are golden and toasted. Serve warm.⅓ cup chopped pecans
Notes
- Rinse the quinoa: Quinoa has a natural coating that tastes bitter if you skip this. A quick rinse in a fine mesh strainer takes about ten seconds.
- Make ahead: Cook the quinoa and the vegetable mixture up to two days in advance and store separately in the fridge. Combine, top with pecans, and bake on the day.
- Storage: Refrigerate for up to 5 days or freeze baked stuffing for up to 3 months.
Nutrition
Serving: 1/4 of recipe | Calories: 374kcal | Carbohydrates: 56g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 674mg | Fiber: 7g | Sugar: 9g