Easy Squash-Quinoa Casserole

DSC_0688If you’ve ever grown squash yourself, you will appreciate this recipe… and any others you can get your hands on. Before pests attacked our squash plants, we realized what amazing producers they are and why squash growers often have plenty to share with friends and neighbors.

This a super simple, high-protein side to add to your squash repertoire. You can easily double it to serve a larger group.

Difficulty: Easy
Time Intensity: Low
Equipment needed: Mandoline slicer helpful but not necessary

 

Ingredients: 

  • 1 c. red quinoa
  • 2 c. chicken broth
  • 1 tbsp butter
  • 1 medium squash, sliced into thin rounds (mandoline helpful here if you have one)
  • 8 oz. (about 2 cups), grated Gruyere cheese
  • 3/4 c. heavy cream
  • 2 tsp salt, plus more to tasteDSC_0661
  • pepper to taste

 

Instructions:

  1. Cook quinoa with broth and salt. Bring quinoa and broth to a boil. Cover pot and simmer for about 15 minutes or until cooked.
  2. Preheat oven to 400º.
  3. Butter a small casserole dish.
  4. Line the bottom of the buttered dish with squash rounds, overlapping slightly to cover the bottom.
  5. Sprinkle slices with salt and pepper.
  6. Top with a layer of cooked quinoa.
  7. Sprinkle cheese over the top of that.
  8. Repeat layering, starting with the squash.DSC_0663
  9. Continue layering until casserole dish is full.
  10. Pour cream over the top of the casserole.
  11. Bake for about 30 minutes, or until casserole is bubbly and cheese is melted and beginning to brown.

Serves 4

SquashQuinoaCasserole