Butternut Squash Quinoa
This Butternut Squash Quinoa is the perfect dish for this week because it can be made ahead of time and popped in the oven when you are ready to serve. And, its big making it ideal for planned left overs.
Servings 6
Calories 329kcal
Ingredients
- 4 cups peeled and diced butternut squash
- 6 cloves of minced garlic
- 3 shallots minced
- 1 teaspoon olive oil
- 1 cup of quinoa rinsed
- 1 ½ cups vegetable broth
- 1 teaspoon sea salt
- 1 T fresh sage
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 eggs beaten or Egg Replacer
- ½ cup milk dairy, soy or almond
- 1 cup Gruyere or Vegan cheese shredded
- ½ cup bread crumbs regular or gluten free
Instructions
- Preheat oven to 350 degrees. Roast diced squash for 15 minutes.
- Heat olive oil over medium heat. Add shallots and sage and cook for 10 minutes or until shallots are tender. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.
- Add in broth, black pepper, sea salt and cayenne pepper. Bring to a boil and then reduce the heat to medium low. Cover and cook for 15 minutes or until most of the liquid is absorbed.
- 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 and then bread crumbs.
- Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top. Enjoy!
Notes
This recipe has vegan options.
Nutrition
Calories: 329kcal | Carbohydrates: 41g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 781mg | Potassium: 610mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10425IU | Vitamin C: 21.5mg | Calcium: 343mg | Iron: 2.9mg