Winter Squash and Quinoa Bake
Winter Squash and Quinoa Bake - wholesome with butternut squash, kale, corn and nutritious quinoa, but indulgent with Gruyere cheese, this cozy quinoa casserole is a delicious side dish or vegetarian main when winter squash is plentiful
Servings 6 Servings
Calories 393kcal
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 3/4 cups diced onion
- 2 cloves garlic minced
- 2 cups chopped butternut squash (1/2 inch pieces)
- 2 cups chopped kale
- 1 cup corn kernels
- 1/3 cup sun-dried tomato pesto
- 1 teaspoon kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 cups shredded Gruyere cheese divided
- 1/4 cup almond milk
- 1 cup crushed croutons
Instructions
- Preheat oven 375°F with a rack placed in the center of the oven.
- Cook the quinoa in vegetable broth according to your package directions. Drain any excess liquid, if necessary.
- Heat olive oil in a deep-sided skillet over medium-low heat. Add the onions and and garlic, and cook for about 5 minutes, or until the onions are translucent.
- Add the butternut squash, cover, and cook for about 10 minutes or until the butternut squash is fork-tender, stirring occasionally.
- Stir in the corn, kale, sun dried tomato, salt, quinoa, 1 cup of cheese, and almond milk. Adjusting seasoning with salt and pepper. Transfer to a baking dish, top with remaining cheese and croutons and bake for 15 minutes, until the cheese is melted.
- Remove from oven, let it rest for about 5 minutes, then enjoy.
Nutrition
Calories: 393kcal | Carbohydrates: 39g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 1051mg | Potassium: 533mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7773IU | Vitamin C: 39mg | Calcium: 439mg | Iron: 3mg
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