Butternut Squash Casserole with Quinoa #vegan #vegetarian #soup #breakfast #lunch

Butternut Squash Quinoa Casserole is one you would prefer not to miss! This formula works similarly just as a weeknight reserve as it does on your vacation table. Play around with it and adjust it to suit your needs – including cooked chicken or tempeh is a phenomenal method to up the protein factor, or you can include sauteed spinach for more vegetables.

Eating with the seasons is something worth being thankful for. Be that as it may, a few sustenances I maintain a strategic distance from in the mid year and after that when September moves around I wonder why I remained away.

Butternut Squash is one of them and I'm attempting to end my late spring shirking. The present goulash is my preferred sort of veggie lover primary dish. Flavor pressed, generous, and gooey.
Butternut Squash Casserole with Quinoa #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Moroccan Beet Salad #vegan #recipevegetarian


  • 4 cups butternut squash peeled and diced
  • 1 teaspoon olive oil
  • 3 shallots minced
  • 1 tablespoon fresh sage
  • 6 cloves garlic minced
  • 1 cup of quinoa rinsed
  • 1 ½ cups vegetable or chicken broth
  • 1 1/2 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 eggs beaten (optional)
  • ½ cup milk dairy, soy or almond
  • 1 cup Gruyere or Vegan cheese shredded


  1. Preheat oven to 350 degrees. Spray a large baking sheet with olive oil. Add squash and sprinkle with salt and pepper. Roast for 15 minutes.
  2. Heat olive oil over medium heat. Add shallots and sage and cook for 8 minutes or until shallots are tender. 
  3. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.
  4. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. 
  5. Cover and cook for 25 minutes or until most of the liquid is absorbed.
  6. Move the quinoa mixture to an oven safe pan. In a small bowl, combine milk and eggs and pour over the quinoa mixture. Top with cheese.
  7. Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.

Read more our recipe Cauliflower Cucumber Corn Salad #vegan #recipevegetarian

Source : bit.ly/2MV0Kqk

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