Weight loss and Management

Quinoa Stuffing with Butternut Squash

Put a brand new scrumptious and nutritious spin on conventional Thanksgiving stuffing with this quinoa stuffing recipe. Made multi functional Dutch oven and prepared in solely 40 minutes, you’re Thanksgiving meal couldn’t get any simpler. It’s easy, wholesome, and stuffed with all the autumn flavors you like.

When the vacation season comes alongside, we will’t assist however crave each nice dish served on Thanksgiving day. A type of dishes is stuffing. Whereas conventional stuffing might by no means get replaced, it’s good to modify issues up each on occasion. This savory quinoa stuffing is the proper different for a gluten-free choice or simply so as to add some selection to your vacation meal.

Hearty substances like floor pork sausage, veggies, butternut squash, quinoa, contemporary herbs, tart cranberries, and crunchy pecans all get cooked in your broth of selection in a simple Dutch oven for final comfort. Plus, it’s simple to make it vegan or vegetarian if wanted. It’s a Thanksgiving facet dish, made simple!

What You Want for Quinoa Stuffing

We used a big 7 or 8-quart Dutch oven for this recipe as a result of it holds warmth nicely and has a canopy. A pot will work, however the cook dinner time could differ barely.

Spotlight substances on this recipe are quinoa, butternut squash, butternut squash, and dried fruit. The combination of textures and flavors makes this stuffing a celebration in your mouth.

dutch oven on plain background.

Nice Jones

Dutch Oven

The Nice Jones “The Dutchess” is our favourite Dutch oven for daily cooking. It’s nice for one-pot meals, soups, and extra!

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A bowl of ingredients for a chile relleno.

Variations and Substitutions for Quinoa Stuffing

Floor pork sausage: For meat eaters, you possibly can sub this out with floor beef, turkey, or rooster in case you want. In the event you’re vegetarian, plant-based floor meat additionally works.

Butternut squash: Sub out the butternut squash with candy potatoes for a distinct taste expertise! It’ll nonetheless style wonderful.

Multicolored quinoa: Purple quinoa, white quinoa, or black quinoa are all nice alternate options.

White wine choices: We advocate utilizing a dry chardonnay or a Sauvignon blanc for this gluten-free stuffing recipe.

A white pot filled with squash and mushrooms.

Ideas for Quinoa Stuffing

  • Make this stuffing forward of time for straightforward vacation planning. Merely retailer the cooked stuffing in an hermetic container within the fridge for as much as 4 days. When it’s time to serve, reheat it within the oven at 350°F for 15-20 minutes, or till heated by.
  • If there may be extra liquid within the Dutch oven after the bake time, preserve the duvet on to permit the quinoa to soak up the remaining liquid.
Quinoa with cranberries and nuts on a plate.

Serving Recommendations with Quinoa Stuffing

Aiming to host a Thanksgiving dinner that retains all dietary restrictions in thoughts? Nicely, you’ve come to the best place. We’ve bought a ton of vegetarian, vegan, and gluten-free Thanksgiving choices accessible. Listed below are simply a few of our private favs:




Quinoa with cranberries and nuts in a white bowl.

Quinoa Stuffing with Butternut Squash

This quinoa stuffing combines hearty fall flavors and cooks all of them up in a Dutch oven to create a Thanksgiving dinner that the entire household will fall in love with.

Prep:30 minutes

Prepare dinner:40 minutes

Complete:1 hour 10 minutes

Fats 13

Carbs 37

Protein 10


  • ½ pound plant-based floor OR floor 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 giant celery stalks chopped
  • 5 cups butternut squash peeled, uncooked, and cubed into ¾-inch or 1-inch cubes, or candy potatoes
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1.5 cups multicolored quinoa
  • 3 cups broth turkey, rooster, or vegetable
  • ¾ cup chopped dried apricots
  • ¼ cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 tablespoon contemporary thyme leaves


  • Preheat the oven to 375ºF.

  • Warmth a 7 or 8-quart Dutch oven over medium/excessive warmth. Add the pork sausage and partially cook dinner for 3-4 minutes. Add the onion and ½ teaspoon of salt to the sausage. Toss and saute for 2-3 minutes.

  • Add the olive oil and the mushrooms and cook dinner for one more 2-3 minutes. Add garlic till aromatic, about 1 minute.

  • Deglaze the pan with the white wine, scraping any brown bits from the underside of the pan. Add the celery and butternut squash and convey to a mild simmer.

  • Take away from warmth and add the rosemary, thyme, sage, quinoa, broth, apricots, cranberries, pecans, and the remaining salt. Toss till mixed.

  • Cowl and bake for 40 minutes, tossing midway by the bake time.

  • Take away from the oven when a lot of the liquid has been absorbed. Let relaxation for five minutes earlier than uncovering.

  • Fluff with a fork and high with contemporary thyme and serve.

Ideas & Notes

  • To make this recipe vegetarian substituting the pork with a plant-based floor or skipping all of it collectively.
  • Floor pork could be changed with floor rooster or floor turkey.
  • Butternut Squash could be changed with acorn squash or candy potatoes.

Diet information

Energy: 307kcal Carbohydrates: 37g Protein: 10g Fats: 13g Fiber: 6g Sugar: 8g

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