Butternut Squash and Kale Quinoa Stuffing

Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian stuffing recipe loaded with tons of veggies and flavors.

This year I wanted to do something a little different with my Thanksgiving stuffing recipe.

My husband isn’t really a big fan of traditional stuffing anyway, so that gave me a good excuse to work on a new recipe.

I still kept some of the favorite flavors of many Thanksgiving recipes in this new recipe – leeks, cranberries, butternut squash, sage, and thyme.

But, I significantly lighted up the recipe for a healthy makeover.

butternut squash and quinoa stuffing

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In addition to those favorite Thanksgiving flavors, I also added chopped kale.

I’m obsessed as I mentioned when I shared the recipe for Baked Mac n Cheese with Kale.

And if we’re trying to give stuffing a healthy makeover, I thought that including the health benefits of kale would be a great way to start.

Since Thanksgiving is always a huge stuff-your-face-carb-overload-fest I thought substituting protein rich quinoa for the usual dried bread in stuffing would be a great way to balance the menu out.

One cup of the grain has 9 grams of protein.

And it contains all 8 of the essential amino acids, which makes it a complete protein.

butternut squash and kale stuffing

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Additionally, quinoa is rich in fiber and has a low glycemic index.

That means it will help balance out any post-meal blood-sugar spike after you’ve indulged in everything else on your Thanksgiving menu.

So, now that we’ve completely lightened up our stuffing recipe I bet you are wondering how it tasted.

We all thought that this Butternut Squash and Kale Quinoa Stuffing was a great side dish and it has officially been added to our Thanksgiving menu for 2013.

I loved the variety of colors, tastes, and textures in this stuffing.

LOOKING FOR MORE THANKSGIVING RECIPE IDEAS?

If you’re looking for additional inspiration for your Thanksgiving Menu this year along with this recipe, be sure to check out the whole Thanksgiving Recipes Archive right hereif you need help building the rest of your menu.

There are tons of delicious ideas!

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Brining a turkey in this Rosemary Beer Brine will tenderize the meat and infuse it with a TON of flavor for Turkey Day!

If you have someone at your table who insists on being a traditionalist when it comes to stuffing, check out my recipe for Herbed Stuffing with Bacon and Leeks.

Garlic Bacon Sautéed Green Beans with Roasted Mushrooms make a great Thanksgiving side dish, loaded with flavor, and a lot more fresh tasting than the traditional green bean casserole.

Roasted Brussels Sprouts with Bacon and Balsamic are a fantastic side dish that is full of delicious flavor – caramelized, roasted brussels sprouts, savory bacon, and tangy balsamic vinegar.

Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes.

In this recipe for Baked Sweet Potatoes with Pomegranate, sliced Sweet Potatoes are baked in a spiced orange maple glaze and sprinkled with juicy, bright pomegranate arils.

Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.

In this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas, kale is lightly massaged with olive oil, salt and pepper. Then, tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

If you like cranberry sauce better than gravy, try my recipe for  Cranberry Orange Walnut Relish or Red Wine Pomegranate Cranberry Sauce.

In this recipe for Spiced Pomegranate Apple Cider Mulled Wine fresh pressed apple cider, tart pomegranate juice, and Tempranillo pair with mulling spices and fresh fruit to create a fall-inspired cocktail, perfect for sipping during this autumn and winter season

Learn How to Make Turkey Gravy with No Lumps for your Thanksgiving table.

What is your favorite way to prepare stuffing?

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Butternut Squash and Kale Quinoa Stuffing

Yield: serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian stuffing recipe loaded with tons of veggies and flavors.

Ingredients

  • 1 1/2 cups quinoa (I like a mixture of red and white quinoa for color)
  • 1 bay leaf
  • 1 medium butternut squash, peeled and cut into 1/2 inch cubes
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon organic cane sugar
  • 1 tablespoon olive oil
  • 2 ribs celery, diced
  • 2 medium leeks, washed and chopped
  • 1 teaspoon fresh garlic, minced
  • 3 ounces curly kale, chopped
  • 1 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1 - 2 teaspoons fresh sage or thyme, finely chopped
  • salt and pepper, to taste
  • 1/3 cup chopped walnuts, optional

Instructions

  1. Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking.
  2. Discard the bay leaf after cooking.
  3. Preheat oven to 400 degrees F and adjust rack to middle position.
  4. Toss squash with coconut oil, whole cane sugar, and salt.
  5. Spread the pieces evenly in a baking dish and cover with foil.
  6. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown.
  7. Remove from oven and set aside.
  8. Meanwhile, in a medium to large cast iron skillet or saute pan add the olive oil and heat over medium heat.
  9. Add the celery and saute for 2 - 3 minutes, until slightly tender.
  10. Add the leeks and saute an additional 2 - 3 minutes, until the leeks and celery are tender and fragrant.
  11. Add the garlic and saute 1 minute more.
  12. Reduce the heat to low.
  13. Add the chopped kale and saute over low heat just until the kale has wilted.
  14. In a large bowl, combine the cooked quinoa, vegetables from the saute pan, cranberries, fresh parsley and your choice of thyme or sage.
  15. Stir until combined.
  16. Season to taste with salt and pepper.
  17. Just before serving, top with 1/3 cup of chopped walnuts, if desired.

Notes

If assembling in advance:

  1. Heat just until hot prior to serving - make sure to use an oven safe dish and cover the stuffing with foil to preserve moisture.

Substitution or addition ideas include

  • sweet potatoes instead of butternut squash
  • swiss chard or spinach instead of kale
  • yellow or red onion instead of leeks
  • dried cherries, apricot, or diced apples (dried or fresh) instead of cranberries
  • wild rice blend or couscous instead of quinoa

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