in the kitchen: cheesy, butternut squash quinoa bake

Have you ever visited Spark Recipes? It's my new favorite recipe site. Every recipe comes with nutritional information and you can easily search with diet restrictions (vegan, gluten free, sugar free, etc.) It think it's pretty great. I stumbled upon a recipe for Butternut Squash Mac and Cheese. Though, desperate to find a recipe to try out quinoa, I adjusted this slightly to make a delicious cheesy, butternut squash quinoa bake. Ingredients: 2 1/2 cups diced butternut squash (I used 3 very small squashes, you could probably get this out of one big one) 1  cup veggie broth 1 1/2 cups milk (I used plain soy milk, since that is what I keep on hand) 2 cups shredded cheddar cheese (plus a little extra for topping) 1/2 cup low fat ricotta cheese 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 2 cooked cups quinoa Directions: 1. Cook quinoa according to directions 2. Put squash, broth and milk in a pot. Bring to a boil and let cook until squash is tender. ( I really don't remember how long this took, but just keep poking the squash with a fork to check.) 3. Pour out most liquid into separate dish. Puree squash and about 1/4 cup of liquid until desired consistency. You can also just mash up the squash if you like chunkier textures. 4. Mix all ingredients together (Quinoa, squash puree, remaining liquid, cheese and spices) 5. Pour into medium sized casserole dish and top with extra cheese (I used extra cheddar and a little Parmesan.) 6. Bake at 350 degrees for about 30 minutes and enjoy!

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