Fall Squash Quinoa Casserole

Fall Squash Quinoa Casserole - Vegetarian - Supper With Michelle

When I taste this dish, I taste pure comfort and one thing I love about this casserole is that it’s so versatile. Like most of the dishes I make, you can truly add whatever veggies you like. I’ve made this casserole with mushrooms and kale and that was delicious. And I’ve also experimented and used a different variety of spices and different types of cheeses for this dish as well. I can totally see just using Butternut Squash or Pumpkin for this dish, if you’d like to keep things a little more simpler.

Now this does require some prep work as far as roasting your pumpkin/squash and boiling your quinoa before hand, but it’s totally worth it. I would suggest maybe doing it the day before, and storing it in the frig overnight.

Fall Squash Quinoa Casserole - Vegetarian - Supper With Michelle

Recipe: Serves 6 – 8
…adapted from here.


1 small Delicata Squash (sliced very thin (no more than a 1/4 in. thick) into ringlets with the seeds and insides removed)
1 1/4 cup of cup cooked Roasted Pumpkin (Delicata or Butternut Squash works great too)
(I used half of a small pie pumpkin for this recipe. I just cut it in half, remove all the seeds and such, and baked it(face down at 325 degrees) on a lined baking sheet for about an hour. Once it cooled, I spooned out the pumpkin and roughly chopped it.)
4 cups of cooked plain Quinoa (you’ll need to 1 1/2 – 2 cups of quinoa)
1 medium Yellow Onion (diced)
2 – 3 cloves of Garlic(minced)
1/2 cup of Sour Cream
1 cup of Cottage Cheese (Small Curds)
2 Large Free-Range Eggs
1 teaspoon of Sea Salt
1/4 teaspoon of Ground Black Pepper
1 fresh sprig of Sage (about 1 tablespoon roughly chopped)
1 – 2 tablespoons of fresh Flat Leaf Parsley(roughly chopped) (and some for topping)
1 pinch of Red Chili Flakes (optional)
1 cup of grated Parmesan Cheese
1 cup of shredded Mozzarella
2 tablespoons of Panko Bread Crumbs (optional)
1 – 2 tablespoons of Olive oil (or oil of your choice)


Pre-heat oven at 375 degrees. In a large skillet, on a medium heat, toss in cooked quinoa, sage, parsley, red chili flakes and sauté for about 3 – 5 minutes. This is to lightly toast the quinoa. Then put that mixture into a large mixing bowl. In that same skillet, on a medium heat, add in olive oil, then add in garlic and onions and sauté for about 5 minutes. Then add in the chopped pumpkin and sauté for an additional 5 minutes and place into the large mixing bowl with the other ingredients along with adding your cottage cheese, 1/2 cup of parmesan cheese, and 1/2 cup of mozzarella, salt, and pepper and mix in well together. Taste your mixture and see if you need any additional seasoning. In a small bowl, mix your eggs and then mix that mixture into your large mixing bowl with the other ingredients. Pour your mixture into a large casserole dish. Sprinkle the rest of you mozzarella cheese on top, then place your raw Delicata Squash ringlets slices on top and then sprinkle the rest of your parmesan cheese and bread crumbs evenly on top. Lastly, lightly drizzle just a little olive oil on top, so that it moistens most of your squash and this will also help to brown your bread crumbs. Cover with foil and bake for 30 minutes on the center rack of you oven. Then remove foil and bake for an additional 15 – 20 minutes or until the top is pretty and golden.
Let your casserole cool for 15 minutes or so and sprinkle with a little more fresh parsley.


Fall Squash Quinoa Casserole - Vegetarian - Supper With Michelle

Serve and enjoy! xoxo

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  • Reply
    Allyson Meyler
    January 10, 2016 at 1:06 am

    This looks so warm and comforting, I bet the kitchen smells amazing while it's cooking. Delicata is my favorite so I'm def trying this! 🙂

  • Reply
    January 10, 2016 at 1:40 pm

    Thanks so much Allyson! Yes….I love this casserole. And it's easy to switch up the veggies to suit your taste and the season! 🙂

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