Butternut Squash Casserole with Quinoa

  • 4 cups butternut squash peeled and diced
  • 1 teaspoon olive oil
  • 3 shallots minced
  • 1 tablespoon fresh sage
  • 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
  1. 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.
  2. Heat olive oil over medium heat. Add shallots and sage and cook for 8 minutes or until shallots are tender. 
  3. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.
  4. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. 
  5. Cover and cook for 25 minutes or until most of the liquid is absorbed.
  6. 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.
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