3 reasons you need this Maple Butternut Squash Quinoa Breakfast Bake in your life: 1.) It’s sweet, wholesome, and delicious! 2.) It’s vegetarian and gluten-free. 3.) It’ll make your home smell heavenly! I can think of a million other reasons, but I’ll just leave it at that for now. This Maple Butternut Squash Quinoa Breakfast Bake is everything fall, winter, and holiday in a healthy breakfast!
Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. These are products that I know, trust, and love!
Last weekend Cody and I basically (literally) did NOTHING. It was so glorious! When was the last time you’ve taken a weekend to just sit around??? For us, it had been a really long time. The weather was cold/rainy and Cody wasn’t feeling 100%, so we decided to cancel our plans and stay in for 2 days! I’m simultaneously ashamed and proud to admit that we slept in until 10:30 or 11 both days, and didn’t change out of our pajamas until about 4pm! Yeaaaahhhhhh. Amazing, y’all.
We loved our down time. It consisted of Hallmark Christmas movies all day long (Cody’s such a trooper!), Mexican Hot Chocolate, Gingerbread Cookies, and a whole lot of cozy! 🙂 Thankfully I had made this Maple Butternut Squash Quinoa Breakfast Bake in advance, so were able to enjoy it throughout the weekend. It was delicious, y’all!
This Maple Butternut Squash Quinoa Breakfast Bake is vegetarian, gluten-free, and SUPER easy to make!
I peeled and cut an entire butternut squash to make this recipe, but as I was going down that hole I thought to myself “WHY am I doing this???”. Lesson learned: frozen butternut squash, friends. It’s the way to go. Or you can buy it fresh and pre-cut! Unless you’re just really wanting a great arm workout. Then by all means! 😉
This recipe also has tons of pecans (yes, these are still my grandpa’s pecans that I talked about in the Pomegranate Pecan Salad w/ Cinnamon Apples recipe) and pomegranate arils (umm HI these are covered in DARK CHOCOLATE!) because they’re fabulous. Feel free to add anything else you’re loving during this holiday season!
Maple Butternut Squash Quinoa Breakfast Bake
Vegetarian, Gluten-Free, Refined Sugar Free
- 1 cup dry quinoa
- 1 cup unsweetened almond milk
- 1/3 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 2 packets stevia
- 1 tsp cinnamon
- 2 cups pre-cut or frozen butternut squash
- 1/4 cup pomegranate arils
- 1/4 cup pecan halves
Preheat oven to 350 degrees.
Mix the quinoa, almond milk, maple syrup, eggs, vanilla, stevia, and cinnamon together. Pour into a baking pan.
Mix in the pre-cut or frozen butternut squash.
Cook 15-25 minutes, making sure the bake is cooked throughout (a toothpick should come out clean).
Serve warm and enjoy!