Quinoa Bake with Roasted Butternut Squash
Ingredients
-
1
cup
quinoa
-
3½
teaspoons
kosher salt
-
6
tablespoons
extra-virgin olive oil
-
4
cups
butternut squash, cubed
-
2
cups
diced red onion
-
2
tablespoons
finely minced herbs (thyme, sage, rosemary)
-
1
cup
milk
-
4
ounces
grated Gruyère cheese
-
1½
cups
fresh breadcrumbs
Instructions
- Preheat the oven to 400°F.
- Cook quinoa with water and kosher salt until fluffy.
- Grease a sheet pan and toss butternut squash and onions with olive oil and salt, then roast for 25 to 30 minutes.
- Fluff the quinoa and mix in herbs, milk, and half of the cheese.
- Combine the roasted vegetables with the quinoa mixture and transfer to a baking dish, topping with remaining cheese.
- Mix breadcrumbs with olive oil, remaining herbs, and salt, then spread over the cheese.
- Bake for 20 to 25 minutes until golden, then let cool before serving.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
12g
Sodium
600mg
Cholesterol
15mg
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