Butternut Squash Casserole With Quinoa

This Butternut Squash Casserole with Quinoa can blow your mind away!  Butternut squash and quinoa area unit a match created in heaven. Healthy and delicious, this can be a dish that the full family can love.

Butternut Squash Casserole With Quinoa

Eating with the seasons may be a sensible factor. However some foods I avoid within the summer and so once Sept rolls around I'm wondering why I stayed away.

Butternut Squash is one in every of them and I’m attempting to finish my summer rejection. Today’s casserole is my favorite quite feeder main dish.  Flavor packed, hearty, and cheesy.

Butternut Squash Casserole With Quinoa

INGREDIENTS :

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

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Spray a large baking sheet with olive oil. Add squash and sprinkle with salt and pepper. Roast for 15 minutes.
  2. Heat olive oil over medium heat. Add shallots and sage and cook for 8 minutes or until shallots are tender. 
  3. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.
  4. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. 
  5. Cover and cook for 25 minutes or until most of the liquid is absorbed.
  6. Move the quinoa mixture to an oven safe pan. In a small bowl, combine milk and eggs and pour over the quinoa mixture. Top with cheese.
  7. Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.


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