Roasted Butternut Squash and Quinoa Stuffing

Put a fresh, nutritious twist on classic Thanksgiving stuffing with this quinoa stuffing recipe. Prepared entirely in a single Dutch oven and finished in about 40 minutes, this dish is simple, healthy, and packed with seasonal fall flavors. It’s a satisfying side that works well for gluten-free, vegetarian (with substitutions), or traditional holiday menus.

When the holidays arrive, stuffing is one of those dishes everyone looks forward to. While traditional bread-based stuffing has its place, changing things up is a great way to accommodate different diets and add variety to your table. This savory quinoa stuffing blends hearty ingredients like sausage (or plant-based ground), mushrooms, butternut squash, multicolored quinoa, fresh herbs, tart dried fruit, and crunchy pecans. Everything cooks together in broth for convenient, one-pot preparation. You can easily make it vegetarian or vegan by swapping the meat and using vegetable broth.

What You Need for Quinoa Stuffing

This recipe was developed for a 7- or 8-quart Dutch oven because it holds heat evenly and has a tight-fitting lid. A large pot will work as well; just note that cooking times can vary slightly. Key ingredients you’ll want on hand include:

• Multicolored quinoa
• Butternut squash (or sweet potatoes)
• Dried fruit (apricots and cranberries)
• Ground pork sausage or a plant-based ground alternative
• Mushrooms and aromatics
• Fresh and dried herbs such as thyme, sage, and rosemary

Variations and Substitutions

• Protein: Replace ground pork with ground turkey, chicken, or ground beef for another meat-based option. For a vegetarian or vegan version, use a plant-based ground product or omit the meat entirely.
• Squash swap: Use sweet potatoes or acorn squash instead of butternut for a slightly different texture and sweetness.
• Quinoa type: Any quinoa—red, white, or black—works well. Multicolored quinoa gives a more visually appealing result.
• Wine: If you choose to deglaze with wine, a dry Chardonnay or Sauvignon Blanc pairs nicely with the other flavors. If you prefer not to use wine, use a splash of extra broth instead.

Tips for Success

• Make the stuffing ahead: Store cooked stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15–20 minutes, or until heated through.
• If there is excess liquid in the pan after baking, keep the lid on off the heat for a few minutes so the quinoa can absorb remaining liquid.
• Adjust the salt to taste: The recipe calls for 1.5 teaspoons of sea salt total, separated during cooking to help season the different components.

Serving Suggestions

This quinoa stuffing pairs well with a variety of Thanksgiving mains and side dishes. For vegetarian-friendly accompaniments, consider creamy squash casseroles, green bean casseroles made without meat, or herby mashed potatoes. Vegan guests will enjoy this side alongside vegetable mains, vegan mac and cheese, or a rich lentil roast. For meat lovers, serve it with roasted turkey breast, bacon-wrapped green beans, or a stuffed turkey roulade.

Quinoa Stuffing with Butternut Squash

This quinoa stuffing brings together autumn flavors—roasted squash, savory mushrooms and sausage, tart dried fruit, and crunchy pecans—into a single Dutch oven for an easy holiday side.

Prep: 30 mins • Cook: 40 mins • Total: about 1 hr 10 mins • Servings: 10

Ingredients

• 1/2 pound plant-based ground OR ground pork sausage
• 2 tablespoons olive oil
• 1/2 yellow onion, minced
• 1.5 teaspoons sea salt, divided
• 8 oz Bella mushrooms, cleaned and chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine (dry Chardonnay or Sauvignon Blanc) or additional broth
• 2 large celery stalks, chopped
• 5 cups butternut squash, peeled and cubed into 3/4- to 1-inch pieces (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)
• 3/4 cup chopped dried apricots
• 1/4 cup dried cranberries
• 1/3 cup chopped pecans
• 1 tablespoon fresh thyme leaves, plus extra for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat a 7- or 8-quart Dutch oven over medium-high heat. Add the pork sausage (or plant-based ground) and cook partially, about 3–4 minutes.
3. Add the minced onion and 1/2 teaspoon of the salt. Toss and sauté for 2–3 minutes until the onion softens.
4. Stir in the olive oil and mushrooms; cook another 2–3 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Deglaze the pan with the white wine (or a splash of broth), scraping any browned bits from the bottom. Add the chopped celery and cubed butternut squash and bring to a gentle simmer.
6. Remove the pot from the heat. Add the dried rosemary, thyme, sage, quinoa, broth, chopped apricots, dried cranberries, pecans, the remaining salt, and the fresh thyme leaves. Toss everything to combine.
7. Cover the Dutch oven and bake for 40 minutes, tossing once halfway through to redistribute ingredients.
8. Remove from the oven when most of the liquid has been absorbed. Let the pot rest for 5 minutes with the lid on before uncovering.
9. Fluff the stuffing with a fork, garnish with additional fresh thyme, and serve warm.

Tips & Notes

• To make this recipe vegetarian, substitute the pork with plant-based ground or omit the meat entirely and use vegetable broth.
• Ground pork can be replaced with ground chicken or turkey if preferred.
• Butternut squash can be swapped for acorn squash or sweet potatoes for a slightly different flavor and texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15–20 minutes or until warmed through.
• If excess liquid remains after baking, keep the cover on off the heat for a few minutes so the quinoa can absorb the remaining liquid.

Nutrition (approximate per serving)

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

Nutrition information is an estimate and should be used as a guideline only.

If you try this quinoa stuffing, consider serving it alongside your favorite Thanksgiving mains and other seasonal sides to create a wholesome, inclusive holiday meal.