Quinoa Butternut Squash Casserole

by Chris on May 26, 2007

I missed WHB last week! And, barely made it this week, hosted by Kitchen Wench! But, I am ready think I made it just in time….! My contribution will be Quinoa Butternut Squash Casserole. (I have included other foodie butternut squash recipes at the end of this post. )

First, here are some reasons why we love Butternut Squash…….

  • Rich in complex carbohydrates
  • Rich in beta-carotene
  • good source of dietary fiber
  • includes vitamin C, magnesium, manganese, and a good amount of potassium
  • available year-round
  • no such thing as an “overgrown” winter squash; and the longer the squash grows, the sweeter it will be! (I could go somewhere with that, but I won’t. )

Other important info –

  • The stem should be rounded and dry, not collapsed, blackened, or moist
  • Uncut squash will keep for three months (or longer) in a cool, dry place. Uncooked cut squash will keep for up to a week if tightly wrapped and refrigerated

Before continuing, some background…The Culinary Chase made a lovely Quinoa Salad, then was kind enough to include a link to other recipes. I first made Vegetable Quinoa in April after seeing several other recipes by fellow foodies. Here they are again –

To follow suit…here is my tweaked version of Quinoa Butternut Squash Casserole. Since this version doesn’t have the cream and milk, I am not calling mine a Gratin. (I have included other foodie butternut squash recipes at the end of this post. )

Quinoa Butternut Squash Gratin

1 ½ lb. butternut squash, seeded, peeled, and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
3 eggs, beaten
1 ½ cup Gruyere cheese, shredded
1 cup Italian Bread Crumbs
salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.
Peel and cube a whole squash, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Mix quinoa and squash mixture, egg cheese, and salt and pepper to taste, then transfer into baking or gratin dish. Sprinkle bread crumbs over gratin. Drizzle 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

Serves about 8.

Other Butternut Squash Recipes…

Don’t forget – The Deep Freeze Summer Challenge.
The deadline is
June 8, 2007.

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