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Butternut Squash Quinoa Casserole

URL: https://wendypolisi.com/butternut-squash-quinoa-casserole/

Ingredients

  • 4 cups butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 3 shallots minced
  • 1 tablespoon fresh sage
  • 6 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 ½ cups vegetable broth
  • 1 ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 eggs beaten (optional)
  • ½ cup milk
  • 1 cup Gruyere or vegan cheese, shredded

Instructions

  1. Preheat the oven to 350°F and spray a baking sheet with olive oil.
  2. Add the diced butternut squash to the baking sheet, season with salt and pepper, and roast for 15 minutes.
  3. In a saucepan, heat olive oil over medium heat, add minced shallots and sage, cooking until tender.
  4. Add minced garlic and cook for another 30 seconds.
  5. Stir in the rinsed quinoa and roasted butternut squash, cooking for an additional minute.
  6. Pour in the vegetable broth, add salt, pepper, and cayenne pepper, bring to a simmer, then cover and cook on low for about 25 minutes.
  7. Transfer the mixture to a baking dish, whisk together the eggs and milk, and pour over the quinoa and squash mixture.
  8. Top with shredded cheese and bake for 30 minutes, optionally broiling for 2 minutes to brown the top.

Nutrition Facts (estimated)

Servings
6
Calories
292
Total fat
11g
Total carbohydrates
33g
Total protein
14g
Sodium
692mg
Cholesterol
80mg

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