ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
- Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
- Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams
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Sarah Scanlon
scanlon18@aol.comI've made this dish several times and it's always a hit. It's a great way to use up leftover squash and red onions.
Polina Kinko
p-kinko29@yahoo.comThis dish is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Muhammad Safi
m97@hotmail.comI love the combination of squash, red onions, and quinoa in this dish. It's a great way to get your daily dose of vegetables.
Mo Panda 2
mo.p98@gmail.comThis is a great recipe for a vegetarian main course. It's also perfect for a side dish.
Mb Rasal
mrasal@yahoo.comI made this dish for a dinner party and it was a huge success! Everyone loved it. I will definitely be making it again.
clownkiller974
clownkiller9741@yahoo.comThis is one of my favorite recipes. It's so simple to make and it's always delicious. I love the combination of squash, red onions, and quinoa.
Sham Khan
k@gmail.comI've made this dish several times and it's always a hit. It's a great way to use up leftover squash and red onions.
Norma Young
young_norma75@gmail.comThis dish is so easy to make and it's always a crowd-pleaser. I highly recommend it!
john oscar
oscar@gmail.comI love the combination of squash, red onions, and quinoa in this dish. It's a great way to get your daily dose of vegetables.
Samim Mahbobi
mahbobi_s32@gmail.comThis is a great recipe for a vegetarian main course. It's also perfect for a side dish.
Mohsin rj
rjm@aol.comI made this dish for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
OFam
ofam@yahoo.comThis dish is a great way to use up leftover squash and red onions. I also like to add a bit of chopped spinach or kale for an extra boost of nutrients.
PAGAL JML
j.p@yahoo.comI love this recipe! It's so easy to make and it always turns out delicious. I like to add a bit of crumbled bacon to the top before baking for an extra savory flavor.
Ahmad Mehar
mehar_a56@gmail.comI made this dish last night and it was a hit with my family! My husband said it was the best gratin he's ever had. The squash and red onions were perfectly roasted and the quinoa added a nice touch of heartiness. The cheese sauce was creamy and flavo
Zaryab khan
zaryab-khan@gmail.comThis roasted squash and red onion gratin with quinoa was an absolute delight! The combination of flavors and textures was just perfect. The squash was sweet and tender, the red onions added a nice sharpness, and the quinoa gave the dish a nutty flavo