Butternut Squash Quinoa Casserole

• Gluten free

• Produce

  • 4 cups Butternut squash
  • 6 cloves Garlic
  • 1 tbsp Sage, fresh
  • 3 Shallots

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 1/2 cups Vegetable or chicken broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 cup Gruyere or vegan cheese
  • 1/2 cup Milk

Found on wendypolisi.com

Description

Ingredients

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

Directions

• 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.
• Heat olive oil over medium heat. Add shallots and sage and cook for 8 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 simmer and then reduce the heat to low. Cover and cook for 25 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.
• Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.

Nutrition