How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Quinoa with Butternut Squash and Feta?

You need 8 ingredients. The key ingredients include: 4 cups cut-up butternut squash (3/4-inch pieces), 2 cups Brussels sprouts, ends trimmed, cut in half, 1 onion, coarsely chopped, 4 cloves garlic, minced, and more.

Is Quinoa with Butternut Squash and Feta suitable as vegetarian?

Yes, Quinoa with Butternut Squash and Feta falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Quinoa with Butternut Squash and Feta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa with Butternut Squash and Feta Recipe

Name: Quinoa with Butternut Squash and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cut-up butternut squash (3/4-inch pieces); 2 cups Brussels sprouts, ends trimmed, cut in half; 1 onion, coarsely chopped; 4 cloves garlic, minced; 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided; 1-1/2 cups water; 1 cup quinoa, uncooked; 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

Try this homemade Quinoa with Butternut Squash and Feta recipe the whole family will love. Made with butternut, Brussels sprouts, onion and garlic. Easy…

This Quinoa with Butternut Squash and Feta relies on simple, everyday ingredients such as onion, coarsely chopped, garlic, minced, water and quinoa, uncooked. It comes together quickly and makes 4 servings, at about 1830 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 cups cut-up butternut squash (3/4-inch pieces)
2 cups Brussels sprouts, ends trimmed, cut in half
1 onion, coarsely chopped
4 cloves garlic, minced
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1-1/2 cups water
1 cup quinoa, uncooked
1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

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Quick Info

Servings
4 servings
Calories
1830 kcal
Category
Vegetarian

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