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If you’re stuck in a borning breakfast rut or want something special over fall in the holidays then this Butternut Squash Quinoa Breakfast Bake is for you! It’s packed with delicious flavors and textures and best of all it’s healthy too.
3 reasons why you should make this Maple Butternut Squash Quinoa Breakfast Bake:
- It’s sweet, wholesome, and delicious!
- It’s vegetarian and gluten-free.
- 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!
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 perfect for those lazy days when you want to relax and indulge in super delicious yet healthy, feel-good food. This bake is also vegetarian and gluten-free plus you can easily adapt it with your favorite fall ingredients.
Top Tip for Cooking Butternut Squash
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: use 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!
How to Adapt this Breakfast Bake
- Use any nuts you prefer, walnuts and cashews would work well
- Drizzle the bake with honey if you don’t have maple syrup
- You can use any nut milk for this recipe
- Add seeds for an extra boost of nutrients, sunflower or pumpkin seeds would work well
- To make this vegan you can replace the eggs with flax egg
More Delicious Breakfast Recipes You Might Like:
- Tofu Scramble Vegan Breakfast Bowls
- Poached Egg & Avocado Breakfast Salad
- The BEST Baked Oatmeal Breakfast Bars
- Fall Breakfast Quinoa Bowl
Maple Butternut Squash Quinoa Breakfast Bake
Ingredients
- 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
Instructions
- 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!
Chef Dennis says:
I hope it’s breakfast soon! This Maple Butternut Squash Quinoa is so yummy!
Marina says:
Love this for breakfast and my daughter thinks it’s absolutely delicious
Audrey says:
Perfect for a winter or fall breakfast.
Julie says:
Oh my!!!! This looks amazing!!! I love the combination of flavors for the squash and quinoa. SUch a great healthy breakfast.
Deborah Brooks says:
What an interesting twist on breakfast! I cannot wait to try this combo
Rosario Arecco says:
Wow this is really delicious! just perfect for fall, thanks for sharing.
Bridget Looram says:
When do you add the pecans and pomegranate? Before or after baking!
Sue H says:
I made it. We ate it. We loved it !
We have been traveling the country the last 6 yrs in our 5th-wheel RV. While we are COVID-based in AZ this year, I most commonly use a small toaster oven so as not to heat the place up (it’s been well over 100 degrees everyday for nearly 3 months)
I made this in a 6×9 and baked it nearly twice as long as your directions (yes, still cooler!) and it was wonderful.
One other slight change- I had no pomegranate so I used dried cranberries and pecans to top it. This is in my file of regularly used recipes from now on! Thank you. 🙂
Brittany says:
Hi,
What size pan do you use for this?
Thanks!
Christine McMichael replied:
This is a 9×13 baking pan!
Emily Kemp says:
This breakfast bake looks to die for, I love the mix of flavours!
Sasha @ Eat Love Eat says:
This looks seriously delicious, Christine! So creative! I love your photography – I’ve seen lots of your recipes on Pinterest lately and they always catch my attention. Nice work! 🙂 x
Christine McMichael replied:
Thank you, Sasha!:) That means so much!
Kathryn @ FoodieGirlChicago says:
I’ve been really into butternut squash lately so think I need to try this – it looks delicious!
Christine McMichael replied:
Me too, it’s the best! 🙂 Thank you, Kathryn!
Amanda says:
This sounds wonderful. Love the idea of using quinoa for protein. A great power packed breakfast!
Christine McMichael replied:
Thank you, Amanda!
Elaine @ Dishes Delish says:
Oh my word, this looks delicious! Thanks for sharing!
Christine McMichael replied:
Thank you, Elaine! 🙂
Regina says:
Great healthy easy delicious recipes
Christine McMichael replied:
Thank you, Regina! 🙂