By Becca Naughton
Butternut Squash Quinoa Casserole
7 steps
Prep:20minCook:1h 51min
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.
Updated at: Thu, 17 Aug 2023 02:33:36 GMT
Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories274 kcal (14%)
Total Fat10.5 g (15%)
Carbs34 g (13%)
Sugars4.5 g (5%)
Protein12.9 g (26%)
Sodium715.3 mg (36%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 cupsbutternut squash
peeled and diced
1 teaspoonolive oil
3shallots
minced
1 tablespoonfresh sage
6cloves garlic
minced
1 cupquinoa
rinsed
1 ½ cupsvegetable broth
or chicken broth if you aren’t vegetarian
1 ½ teaspoonsea salt
½ teaspoonblack pepper
¼ teaspooncayenne pepper
2eggs
beaten, optional
½ cupmilk
dairy, soy or almond
1 cupGruyere cheese
or Vegan, shredded
Instructions
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.
View on yummlyrecipes.us
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
