Butternut Quinoa Stuffing

Posted in: Winter Squash, Spinach


  • 1 medium butternut squash
  • 1 cup quinoa (white, black, red or multicolored)
  • 1 red onion
  • 2 garlic cloves
  • spinach ( can substitute kale or arugula)
  • 1/2 cup cranberries
  • 1/2 cup pistachios


  1. First, add 2 cups water to the quinoa and bring to a boil. Simmer for 15-20 mins, until the water is absorbed. Remove from heat and let it sit covered for 5 mins. Season with orange zest to taste.
  2. Cube the squash in 1/2 inch chunks, slice the red onion and garlic. Mix them together with olive oil, season with salt and pepper and roast them on a sheet pan at 350F for about 30 mins until fully cooked.
  3. Chop the spinach ( a small bunch) and toss it with the roasted veggies, quinoa, nuts and cranberries.
  4. Enjoy!