Butternut Squash Quinoa Pilaf

Recipe contributed by Sarah Green; photo by Tami Ganeles Weiser Yield:  6 servings (3 cups total)
Prep Time:  15 minutes Cook Time:  30 minutes

Butternut Squash Quinoa Pilaf

Butternut squash and thyme are available all year round, making this an easy, hearty, and healthy side dish that also happens to offer complete protein.


4 cups (¾-inch) cubed butternut squash

3 sprigs fresh thyme

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon ground black pepper

3 cups Roasted Vegetable Stock

2 teaspoons unsalted butter, plus 1 tablespoon, divided

2 teaspoons olive oil

2 cloves garlic, peeled and minced

1 medium shallot, minced (about 3 tablespoons)

1½ cups mixed quinoa (we used ½ cup each of red, white, and black)

¾ cup finely grated Parmesan cheese


  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Toss the squash with the thyme, olive oil, salt and pepper. Spread on the prepared baking sheet. Roast for 25 minutes, until softened.
  2. Heat the stock in a medium saucepan set over medium-low heat until warm.
  3. In another medium saucepan, heat the 2 teaspoons butter and the olive oil. Add the garlic and shallot and sauté for about 2 minutes, until softened and fragrant. Add the quinoa , stir to coat, and cook for about 2 minutes, until lightly toasted.
  4. Ladle 1 cup of the warm stock into the quinoa mixture, stirring to incorporate. As the liquid is absorbed, add more stock, ½ cup at a time, stirring occasionally to make sure it does not stick to the bottom.
  5. Once the stock is absorbed, add the cheese, and mix to combine, and then mix in the remaining 1 tablespoon butter. Add the roasted squash, toss gently to incorporate, and serve immediately.

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