Mashed Butternut Squash Quinoa Bake

26 Nov

I have absolutely come to determine that squash is my new comfort food. It’s warm, creamy, soft, a tad sweet, and pairs well with the savory herbs of winter dishes. And it’s just so darn versatile! Roast it up, throw it together with whatever your tummy desires, and you’ve got yourself a wonderful winter meal.

This bake requires little ingredients, doesn’t need too much hands-on preparation, and makes the kitchen warm (it’s cold here!). Serve it with your favorite mixed greens salad tossed with a simple vinaigrette, and call it a night.

Mashed Butternut Squash Quinoa Bake

Mashed Butternut Squash & Quinoa Bake, adapted from Williams Kitchen

Serves 4

  • 1 butternut squash, sliced in half lengthwise
  • 1 tbsp olive oil
  • 1 large (or 2 medium) shallots, diced
  • 1 C water
  • 1/2 C dry quinoa
  • 1/3 C melty cheese (I used goat cheese mozzarella; could use gorgonzola)
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp dried rosemary, crushed

Turn oven to 400 degrees. Place squash halves, cut face down, in a 9×13 glass pan. Fill it 1/4″ with water. Bake (no need to wait for it to preheat) for 45 minutes.

While that goes, saute shallots in the oil in a small pot that has a lid. Once the shallots are fragrant, stir in water and quinoa. Cover, bring to a boil, and turn down to simmer for 15-17 minutes.

Break up or chop the cheese into small bits – this makes for even distribution.

Once squash is done, discard the seeds and the stringy membrane, and scoop the flesh into a large mixing bowl. Throw out the seeds, strings, and peel (once cooled).

Mash the squash with a fork. Stir in the cheese, cooked quinoa, pepper and rosemary. Mix well.

Grease a small glass casserole dish and pour in the mixture.

Bake for another 15 minutes, or until it starts to brown on top.

Remove from oven, let cool 5-10 minutes, and serve it up! Enjoy this tasty, warm dish.

Mashed Butternut Squash Quinoa Bake

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