Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: herbs (thyme or rosemary)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until fragrant.
- Add cubed butternut squash and cook until slightly tender.
- In a pot, rinse quinoa and combine it with vegetable broth. Bring to a boil, then reduce the heat and simmer until the liquid is absorbed, about 15 minutes.
- In a casserole dish, mix cooked quinoa, sautéed squash mixture, and half of the cheese. Season with salt, pepper, and herbs if using.
- Top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
This casserole can be served as a main dish or a side. It pairs well with a fresh salad or crusty bread. For extra creaminess, add a dollop of yogurt or sour cream on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg