Butternut Squash Quinoa Casserole is a vegetarian recipe that you don’t want to miss! This recipe works just as well as a weeknight standby as it does on your Christmas table. Have fun with it and adapt it to suit your needs – adding in cooked chicken is an excellent way to up the protein factor, or you can add sauteed spinach for more vegetables. You will need diced butternut squash, olive oil, minced shallots, chopped sage, garlic, quinoa, broth, salt, pepper, cayenne pepper, eggs, milk, and cheese. Pretty simple.
- 4 cups butternut squash peeled and diced
- 1 teaspoon olive oil
- 3 shallots minced (can use onions)
- 1 tablespoon fresh sage (can sub dried)
- 6 cloves garlic minced
- 1 cup of quinoa rinsed
- 1 ½ cups vegetable or chicken broth
- 1 1/2 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 eggs beaten (optional)
- ½ cup milk dairy, soy or almond
- 1 cup Gruyere or Vegan cheese shredded
- 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. Try not to snack on all of it because it will smell great.
- Heat olive oil over medium heat. Add shallots (or onions) and sage and cook for 8 minutes or until shallots are tender.
- Add in garlic and cook for another minute. Add in quinoa and squash and stir for another minute.
- Add in broth, black pepper, sea salt and cayenne pepper (if you like your farts to hurt).
- Bring to a simmer and then reduce the heat to low.
- Cover and cook for 25-30 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. Broil for two minutes to brown the top.
Like this Butternut Squash Quinoa Casserole recipe? Check out some more vegetarian recipes HERE.
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