Warm Butternut Squash Quinoa Salad

I especially like that the squash cooks right on the stovetop, making this a great side dish when the oven is already being used for the main dish.

Feta adds a salty finish (as a side note, goat cheese is also great with this dish!), and the quinoa makes this a filling addition to dinner. It’s a nice alternative to the usual potato and casserole sides for Thanksgiving.

Ingredients for Butternut Squash Quinoa Salad

The full ingredient measurements are in the printable recipe card below.

• Butternut squash: You’ll need 3½ cups of peeled, cubed squash. Mine weighed 2.41 pounds, and I was able to get everything I needed from just the neck! The neck is easier to cut because there are no seeds to remove. Cut the squash into ½-inch cubes so it cooks evenly.
• Quinoa: I used 2 cups of dry quinoa and seasoned it with cumin while cooking. Rinse the quinoa first unless your package says it’s pre-rinsed.
• Butter and seasonings: Butter, Italian seasoning, salt, and black pepper give the squash a savory flavor as it cooks.
• Feta cheese: Sprinkle over the finished salad just before serving.
• Fresh parsley: Optional for a little color and freshness before serving.

How to Make Warm Butternut Squash Quinoa Salad

Cook the quinoa. Add quinoa, cumin, and water to a saucepan over medium-high heat. Bring to a boil, reduce the heat to a simmer, and cover. Cook for 12–15 minutes, or until the water is absorbed and the quinoa is tender.

Cook the squash. While the quinoa cooks, melt butter in a large skillet over medium-low heat. Add the cubed butternut squash, salt, Italian seasoning, and black pepper. Stir well, cover, and cook for 10–15 minutes, stirring occasionally, until the squash is fork-tender.

Combine and serve. Remove the lid from the skillet and stir in the cooked quinoa. Heat everything together until hot, then sprinkle with crumbled feta cheese and fresh parsley, if desired. Serve warm.

Serving and Storing Leftovers

I like this salad best served warm, with the feta added right before serving. It’s hearty enough to serve as a substantial side dish for a weeknight dinner or alongside turkey or ham for a holiday meal.

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet or microwave, adding a splash of water if the quinoa needs a little moisture.

If you’re planning more fall sides, my roasted butternut squash with cranberries is another great way to use fresh squash, with maple syrup, feta, and pecans. For a completely different quinoa dish, try my quinoa black bean salad with lime and fresh vegetables.