Homestead Harvest Casserole

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting baked dish blending seasonal vegetables and grains. This American-inspired vegetarian recipe, ready in about 60 minutes, pairs quinoa, butternut squash, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups quinoa
• 1.5 cups, cubed butternut squash
• 1 cup, julienned carrots
• 1 cup milk
• 2 eggs
• 1 tbsp butter
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1.5 cups quinoa, 1.5 cups cubed butternut squash, and 1 cup julienned carrots.
2. Step 2: In a separate bowl, whisk 1 cup milk, 2 eggs, 1 tbsp butter, 1/4 cup flour, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Pour over the vegetables and mix until evenly coated.
3. Step 3: Transfer the mixture to a greased baking dish. Bake for 25-30 minutes until golden and bubbly, with a slight crust forming on top.
4. Step 4: Let cool for 5 minutes before serving, optionally topped with a sprinkle of chopped parsley or fresh thyme.