Roasted Squash and Red Onion Gratin With Quinoa
- Total Time
- About 1 hour 15 minutes plus 10 minutes cooling time
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (½ to ¾ inch) (about 4 cups diced)
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- ½red onion, chopped
- 1leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
- 2garlic cloves, minced
- 2teaspoons fresh thyme
- 2ounces Parmesan, grated (½ cup)
- 3eggs
- ½cup milk (2 percent)
- ½cup cooked rainbow or black quinoa
Nutritional analysis per serving (6 servings)
239 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about ½ teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
- Step 4
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.
- Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The gratin will also keep for 2 to 3 days. Reheat in a medium oven for about 20 minutes.
Private Notes
Comments
I ended up putting in about 3 cups of squash and 2 cups of quinoa. And I put in a bit less parmesan than called for. Came out really well, and a little more nutritious.
One note - someone else complained in the notes that the quinoa never cooked. That's because you need to cook it first, before you even start the recipe. It says so in the ingredients list.
I used a cup of sauteed cremini mushrooms in addition, and it was delicious
Used a full cup of quinoa as previously suggested, sage instead of thyme (had it in fridge), and some red pepper flakes mixed in with the onions for a bit of spice. Absolutely delicious.
Not much of a gratin-style crunchy top here as written, but an excellent and infinitely riffable egg dish. I made it as written, with the addition of the Worcestershire suggested by another commenter. I'd consider adding some breadcrumbs or extra cheese topping for that true gratin top - I think it'd be excellent.
Used a bunch of different squash and doubled the recipe, so delicious and so surprisingly easy. A great vegetarian/gluten free main for thanksgiving.
We subbed a Hubbard for the BNS. If you like your squash dishes with some savory umami to temper the sweetness add a Worcestershire sauce, about 1 TBSP, when at the mixing the eggs, milk, cheese step. And I topped with a generous dusting of Panko. This recipe works well and is worth the time