Make this so often! I make sure to chop my butternut squash into quite small pieces, about 1x1 cm to make sure it doesn't take too long to cook. I also don't hold back on the spices, heap on the chili powder, the parika, chili flakes and some cumin for a bit of a mexican tase.

Not eary good. Butternut squash was hard on the outside but cooked through, not nice texture.

I found this needs at least 20 to 25 minutes simmering before the butternut squash is tender enough to eat

I rate this recipe a four provided you follow the adaptations as most have suggested; knowing that it does take about 40 mins or as long as the squash needs to roast for this recipe to finish.
Roasting the squash gives better flavour which is needed, and isn't much to ask for in an otherwise particularly healthy dish.
Adding the typical spices of a mince chilli helps too, and perhaps adding peppers. Feta makes a healthy topping too.
Its a great dish to halve the quanities and have as lunch for two days in the week, and I like to have it before I go for a run.

I found this recipe to be very nice and filling. The butternut squash does need more time to cook - about 35mins for bite size chunks - but otherwise I followed it pretty much exactly. The only adaptations were slightly less chilli as I can't take hot food well, plus ground coriander as I was out of fresh stuff. I also added a tablespoon of Greek yoghurt to my bowl, which was really lovely.

I will definitely make this again as it's so easy, very adaptable, little washing up and basic ingredients. I'd probably add in some sweet red pepper and maybe some green as well, just for colour.

I got 319 calories (excl yoghurt).

Very tasty! I tried this out yesterday, the only thing I did differently though, was that I swapped the quinoa for red lentils, and added a bit of mild curry powder in it as well. I left it to simmer, stirring occasionally, for about half an hour instead of the recommended time so that the squash softened a wee bit more. Success!

Tried this tonight and really enjoyed it but after reading previous comments did alter slightly I roasted the butternut squash first with a red pepper and instead of jus chilli powder used cumin and cinnamon also. I too found it needed longer than suggested for the quinoa to cook properly but will def be trying again!

I agree with other comments with regards to timing - the squash takes at least 40 minutes to soften, but it is worth the wait. I recommend adding a couple of tsp ground cumin too. Great served with garlic bread.

I read some of the other comments first so modified first by cooking quinoa first and sauteing the squash with the onions and garlic. I added about 50% more seasoning (chili powder, cumin and garlic). Then I put a lid on and simmered it until the squash was soft.

At first I didn't think I liked it, but with every bite it grew on me. The best thing is that my husband really liked it, which was very surprising. By the end of the meal, we had both had seconds or thirds. I thought it was great with a significant amount of modification.....and longer time. More like 30-40min.

This is a great recipe, though I did slightly adapt it. I pan-fried the squash until it went a bit soft around the edges, then I added the tomatoes. I did add more chilli powder and cumin powder as well. I sprinkled feta cheese on it at the end which really made it for me!

This was soooo tasty, but as other people have said, I roasted the butternut squash and added it at the last minute (possibly more calorific than boiling it the pot but hey ho - tastier too!).
Also allow more time for the quinoa to cook, it took about 40 minutes! Hot chilli powder was better if you can handle it, and I added a small sprinkle of mature cheddar on top at the end rather than the coriander for a proper autumnal warmer.

Wow! this was so yummy. I used a mixture of butter and kidney beans and also spring onions instead of onion.

I thought it was a simple and great recipe. I did roast the pumpkin and precooked the quinoa after reading all the comments above. I seasoned the quinoa and pumpkin separately and then pretty much used the same spices as mentioned in the recipe and I thought it tasted quite good.
Simple and quick and healthy dish! I will definitely be making this again!

the suggestions are certainly usefull. i added tabasco for a bit of sharpness, and it is delicious!

made this as part of my GCSE home ec course (study on vegetarianism) and it was surprisingly filling, i found it pretty tasty and a good introductary recipe using quinoa

Works well with sweet potato, try coating the sweet potato in honey first - caramelises it. Delish!

Having never eaten butternut squash - I searched for a recipe - however should really have read the comments first - cooked to the letter and by 9pm still waiting for my squash to soften and added lots of water. I added extra cumin and oregano and taste was ok, if I make again I will cut the squash up and roast with chilli flakes first. In fact whilst waiting the very long time for my tea I baked the seeds in the oven with sesame oil and chilli flakes and ate half of them whilst waiting!!

Agreed with a lot that has already been written - it takes about 35mins to cook, dice the squash quite small, added 1 fresh chilli deseeded, cumin, oregano, salt, pepper, tom puree and a lot of water as needed to keep the squash submerged to allow to cook. We absolutely loved it, it was delicious, full of flavour and the different textures really worked. We ate is as a main but would also serve it as a side with chicken or meat for our carnivorous husbands.

This has clearly had very mixed reviews. We like it, but I do pep up the spicing, adding coriander and cumin seeds and a couple of drops of tabasco. With such a fantastically low fat content it makes a great midweek supper.

Didn't read the comments until after I had made this - big mistake! Very bland and don't think I can be bothered to make again with all the adjustments when there are already so many good recipes out there.