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–+ servings
Quinoa with cranberries and nuts in a white bowl.
4.50 from 2 votes

Quinoa Stuffing with Butternut Squash

This quinoa stuffing combines hearty fall flavors and cooks them all up in a Dutch oven to create a Thanksgiving dinner that the whole family will fall in love with.
Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Fat 13
Carbs 37
Protein 10
Yield 10

Ingredients

  • ½ pound plant-based ground OR ground pork sausage
  • 2 tablespoons olive oil
  • ½ yellow onion minced
  • 1.5 teaspoons sea salt separated
  • 8 oz. Bella mushrooms cleaned and chopped
  • 4 garlic cloves minced
  • ½ cup dry white wine dry chardonnay or a Sauvignon blanc
  • 2 large celery stalks chopped
  • 5 cups butternut squash peeled, raw, and cubed into ¾-inch or 1-inch cubes, or sweet potatoes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1.5 cups multicolored quinoa
  • 3 cups broth turkey, chicken, or vegetable
  • ¾ cup chopped dried apricots
  • ¼ cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 tablespoon fresh thyme leaves

Instructions

  • Preheat the oven to 375ºF.
  • Heat a 7 or 8-quart Dutch oven over medium/high heat. Add the pork sausage and partially cook for 3-4 minutes. Add the onion and ½ teaspoon of salt to the sausage. Toss and saute for 2-3 minutes.
    A white bowl filled with ground beef and onions.
  • Add the olive oil and the mushrooms and cook for another 2-3 minutes. Add garlic until fragrant, about 1 minute.
    A pot filled with a mixture of mushrooms and onions.
  • Deglaze the pan with the white wine, scraping any brown bits from the bottom of the pan. Add the celery and butternut squash and bring to a gentle simmer.
    A white pot filled with squash and mushrooms.
  • Remove from heat and add the rosemary, thyme, sage, quinoa, broth, apricots, cranberries, pecans, and the remaining salt. Toss until combined.
    A pot of soup with vegetables and meat in it.
  • Cover and bake for 40 minutes, tossing halfway through the bake time.
  • Remove from the oven when most of the liquid has been absorbed. Let rest for 5 minutes before uncovering.
    Cranberry quinoa salad with cranberries and nuts in a white bowl.
  • Fluff with a fork and top with fresh thyme and serve.
    A plate with quinoa and nuts on it.

Tips & Notes

  • To make this recipe vegetarian substituting the pork with a plant-based ground or skipping it all together.
  • Ground pork can be replaced with ground chicken or ground turkey.
  • Butternut Squash can be replaced with acorn squash or sweet potatoes.
  • Make this stuffing ahead of time for easy holiday planning. Simply store the cooked stuffing in an airtight container in the fridge for up to 4 days. When it's time to serve, reheat it in the oven at 350°F for 15-20 minutes, or until heated through.
  • If there is excess liquid in the Dutch oven after the bake time, keep the cover on to allow the quinoa to absorb the remaining liquid.

Watch it

Nutrition Facts

Calories: 307kcal | Carbohydrates: 37g | Protein: 10g | Fat: 13g | Fiber: 6g | Sugar: 8g