Baked Quinoa and Butternut Squash Casserole

Baked Quinoa and Butternut Squash Casserole:

Happy Holidays everyone! Today we bring you one of my favorite side dishes. Not only can you alter the recipe to give you an amazingly healthy casserole that you could have with dinner any night, but the original recipe is a dish so full of savory goodness you will totally take too much and have a stomach ache by the end of dinner. Or maybe it’s only me who seems to overindulge during the holidays like A 9 year old without supervision. I mean like 10 cookies after dinner is reasonable right? Right?! My sister and I totally disagree about this recipe. She LOVED the full version with all of its cheesy goodness. I am a total fan of the simplified healthy version I absolutely prefer it. For once I will not look a gift horse in the mouth and question why I like the healthy version better I will just roll with it. What is fun with this dish is that the full version is so delicious and savory you can even trick your kids into eating something that has nutritious value. On the other hand it is less expensive (darn you good cheese) to make the healthier version and it also a great vegetarian option if you have guests that prefer that. The only pain in the butt part about this recipe is that butternut squash sucks to peel. I always end up just using a carrot peeler and holding on to the slippery devil with a towel and then I rinse it afterwards. Obviously no one like towel fuzz on their food. That is my very professional technique…but hey it works and I don’t end up shaving my hand instead. 

0 from 0 votes

Print

Quinoa and Butternut Squash Casserole

Servings: 8

Ingredients

• 1 1/2 cups peeled and diced butternut squash 1/2 inch cubes
• 1 cup quinoa
• 2 cups chicken or vegetable broth
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 1/2 tsp minced garlic
• 1/2 cup finely diced onion
• 1 beaten egg or can use 1/2 cup egg substitute
• 1 cup shredded gruyere cheese

Instructions

1. Place diced squash in microwave proof bowl.  Cover with plastic wrap.  Cook on high for 5 minutes.  Set aside.

   In large kettle (6 quart) add olive oil.  Saute and onion in olive oil for 3 minutes, add garlic and cook for one minute more.  

   Thoroughly rinse quinoa in a mesh strainer under cool water for 2-3 minutes. Quinoa may be bitter if you skip this step!!

   Add chicken broth and quinoa to kettle.  Cook on medium heat for about 10 minutes or until 1/2 of the liquid is absorbed. 

   Remove from heat. Stir in diced squash.  Stir in shredded cheese.  Quickly stir in egg or egg substitute. Mixture will be quite sloppy at this point.

   Pour entire mixture in casserole dish.  Bake at 350 for 30 minutes or until remaining liquid is absorbed.

Have a great holiday season I hope this helps for dinner ideas. Sometimes it is hard to find something that everyone can and will enjoy this dish is just that and one of my all time favorites. It is for sure one of my revolving door foods. Rate, comment, subscribe, and remember to share good food with good friends.

-POG