This recipe was put together very quickly by using pre-peeled and cut butternut squash. However, it does take a little bit of oven time so if you’re starving you’ll have to wait a little bit for this to cook through. The original recipe called for gruyere cheese which I did not have on hand. I had plenty of parmesean, though, and it worked just fine. The result is a gratin that’s got a great balance of sweetness from the butternut squash and a fillingness from the quinoa.
Quinoa with Butternut Squash Gratin
Adapted from: Healthy Cooking – Suite 101
- 1 20 oz. package peeled and diced butternut squash
- 1 cup organic quinoa
- 2 cups water
- 1 tsp. salt
- 2 Tbsp. olive oil, divided
- 4 cloves garlic, minced
- 2 Tbsp. red onion, minced
- 1/2 cup egg substitute, such as Egg Beaters
- 1 cup shredded parmesean cheese
- 1 cup panko crumbs
- salt and pepper to taste
Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.
Dice butternut squash into small pieces. Place in bowl and cover loosely with plastic wrap. Place in microwave for 3 to 5 minutes – until soft.
Wash the quinoa in a fine sieve until water runs clear.
Transfer squash and quinoa to a large pot.
Add water and salt to pot and bring to a boil. Reduce heat to low. Let squash and quinoa simmer until quinoa blooms into little spirals – about 15 minutes. Remove from heat.
Meanwhile, heat 1 Tablespoon olive oil over medium heat in a small frying pan. Add red onions and cook for 2-3 minutes. Add garlic and cook a minute or two longer. Add to quinoa and squash mixture and mix to combine. (One version of this recipe called to transfer mixture into blender or food processor prior to the next step. I did not do that in this version but may try that next time.)
Add egg substitute, 3/4 cup of the cheese, and salt and pepper to taste.
Transfer to baking or gratin dish. Sprinkle remaining cheese and panko over gratin. Drizzle remaining 1 Tbsp. of olive oil on top.
Bake for 35-45 minutes or until top is golden brown.