I was browsing around for more quinoa recipes and found this one, which sounded fairly similar to the Cheesy Butternut Bake I had made before. I decided to give it a whirl, and the results were fantastic. Recipe taken and slightly modified from here.
Quinoa and Butternut Squash Gratin
- 1-1/2 lb. butternut squash peeled and diced
- 1 cup quinoa
- 2 cups water
- 1 tsp. salt
- 2 Tbsp. olive oil, divided
- 1 Tbsp. minced garlic
- 2 Tbsp. shallots
- 2 eggs, beaten
- 1 cup shredded Gruyere cheese
- 1 slice Italian bread
- salt and pepper to taste
- Preheat oven to 400F. Spray a 2-quart baking or gratin dish with nonstick cooking spray.
- Peel and cube the squash, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave for 3-5 minutes, until soft.
- Wash the quinoa in a fine sieve thoroughly until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
- Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest 2 minutes.
- Put quinoa and squash mixture in food processor or blender and pulse until blended. Return to pot.
- Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
- Transfer to prepared baking or gratin dish. Pulse bread in a food processor or blender a few times until fine bread crumbs are formed. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.
Per serving: 224 calories, 10 g fat, 14 mg cholesterol, 394 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein, 153% Vitamin A, 26% Vitamin C, 20% calcium, 17% iron
I turned the oven to broil for 2 minutes at the end to really get a nice crusty topping. I think this would be really good with other cheeses too. I'll probably try sharp cheddar next time I make it. You don't need to add very much salt in step 6!