Butternut Squash Quinoa Casserole

This makes a great side dish or vegetarian main course. To make this vegan, omit the eggs and add in an additional ¼ cup of nut milk. If you would prefer to skip the vegan cheese, breadcrumbs work great here too.

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Heat olive oil over medium heat. Add shallots and sage and cook for 8 minutes or until shallots are tender.

Step 3

Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.

Step 4

Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low.

Step 5

Cover and cook for 25 minutes or until most of the liquid is absorbed.

Step 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.

Step 7

Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.

↑Support creators by visiting their site 😊