Description
A comforting and nutritious casserole made with butternut squash and quinoa, perfect for a hearty meal.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the diced butternut squash, cumin, thyme, salt, and pepper. Cook for about 5-7 minutes, until the squash begins to soften.
- In a large bowl, combine the rinsed quinoa, vegetable broth, and the sautéed squash mixture. Mix well.
- Pour the quinoa mixture into the prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil, stir in the milk and half of the shredded cheddar cheese. Sprinkle the remaining cheese on top.
- Return to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired before serving.
Notes
- For added protein, consider mixing in cooked black beans or chickpeas before baking.
- You can substitute the butternut squash with sweet potatoes or pumpkin for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg