Description
This Vegetarian Butternut Squash Quinoa Casserole is a healthy and flavorful main course combining roasted butternut squash with protein-packed quinoa, fresh herbs, and gooey melted cheese. Perfect for family dinners, this gluten-free casserole delivers a comforting and nutritious meal with warm autumnal flavors.
Ingredients
Roasted Butternut Squash
- 4 cups butternut squash, peeled and diced
- 1 teaspoon olive oil
- Sea salt and black pepper, to taste
Quinoa Mixture
- 1 teaspoon olive oil
- 3 shallots, minced
- 1 tablespoon fresh sage
- 6 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 ½ cups vegetable broth or chicken broth
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Binding and Topping
- 2 eggs, beaten (optional)
- ½ cup milk (dairy, soy, or almond)
- 1 cup Gruyere or vegan cheese, shredded
Instructions
- Roast the Butternut Squash: Preheat the oven to 350°F (175°C). Spray a large baking sheet with olive oil. Spread the diced butternut squash evenly on the sheet and season with salt and pepper. Roast for 15 minutes until tender and slightly caramelized.
- Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add minced shallots and fresh sage and cook for about 8 minutes until the shallots soften and become translucent.
- Add Garlic and Quinoa: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the rinsed quinoa and roasted butternut squash to the pan and stir for one minute to combine.
- Simmer with Broth and Spices: Pour in the vegetable or chicken broth along with sea salt, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 25 minutes or until the quinoa absorbs most of the liquid and is tender.
- Assemble the Casserole: Transfer the quinoa and squash mixture into an oven-safe baking dish. In a small bowl, whisk together the beaten eggs and milk, then pour evenly over the quinoa mixture. Sprinkle the shredded Gruyere or vegan cheese on top.
- Bake and Broil: Place the casserole in the preheated oven and bake at 350°F (175°C) for 30 minutes, until the top is set and golden. If desired, broil for an additional 2 minutes to brown the cheese topping for a crispy finish.
Notes
- You can substitute chicken broth for vegetable broth if not following a vegetarian diet.
- The eggs are optional; omit them to make this recipe vegan if using plant-based milk and cheese.
- Feel free to use vegan cheese or leave out cheese to reduce saturated fat.
- Make sure to rinse quinoa thoroughly to remove any bitterness before cooking.
- Adjust cayenne pepper to your spice preference or omit for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 51 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
