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Vegetarian Butternut Squash Quinoa Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A hearty and flavorful vegetarian casserole combining roasted butternut squash, quinoa, and cheese for a comforting meal.

Ingredients

Vegetables

  • 4 cups butternut squash (peeled and diced)
  • 1 teaspoon olive oil
  • 3 shallots shallots (minced)
  • 1 tablespoon fresh sage
  • 6 cloves garlic (minced)
  • 1 cup quinoa (rinsed)
  • 1 ½ cups vegetable broth (or chicken broth if you aren't vegetarian)
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 eggs (beaten (optional)) eggs (optional)
  • ½ cup milk (dairy, soy or almond)
  • 1 cup Gruyere or Vegan cheese (shredded)

Instructions 

  • Preheat oven to 350°F (175°C). Roast squash on a baking sheet for 15 minutes.
  • Cook shallots and sage in olive oil for 8 minutes, then add garlic and cook 30 seconds.
  • Stir in quinoa and roasted squash, then add broth, salt, pepper, and cayenne. Simmer for 25 minutes.
  • Transfer mixture to an oven-safe dish. Mix milk and eggs, pour over, top with cheese.
  • Bake for 30 minutes at 350°F. Broil 2 minutes if desired to brown the top.

Notes

For a vegan version, use plant-based cheese and skip eggs.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: butternut squash, Cheese, Quinoa