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Roasted Butternut Squash and Red Onion Gratin with Quinoa

April 25, 2014

Is that a long enough recipe title for ya?  This is a good winter recipe, so I apologize for getting this up so late in the season, but better late then never, right?  Gratin is a dish that contains something grated on top such as breadcrumbs or cheese and is cooked in an oven to get a brown crust.   In English Au Gratin usually refers to “with cheese”, but in French (where it originates from) translates to something more like baked dish with crusty top.  Now this recipe has a lot of  different ingredients to it, but don’t be afraid it’s actually very good and quite healthy.

If you don’t know how to cut or clean a leek, this video will help.

Gatin 1

Difficulty: Easy
Prep Time: 1 hour
Cook Time: 35 – 40 min
Total Time: 1 hour 50 min
Yield: 6 servings
Taste: Good

Ingredients
1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced).  You can save time by buying pre-cut squash.
2 tbs extra virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup quinoa
1/2 red onion, chopped
1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
2 garlic cloves, minced
2 teaspoons fresh thyme
3 eggs
1/2 cup milk (2 percent)
2 ounces Parmesan, grated (1/2 cup)

Procedure:
1. Preheat oven to 425 degrees. Cover a baking sheet with foil. Toss squash with 1 tbs 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.

2. Cook your quinoa according to its package if you haven’t already done so.  Tips for successfully cooking quinoa are:
a) Rinse quinoa in a fine mesh strainer before boiling
b) Combine 1/2 cup quinoa with 1 cup water and bring to a boil.
c) Cover, reduce heat, and simmer for about 15 minutes.
d) Drain if there is much residual water remaining.

3. 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.

3. In a large bowl, beat eggs and add salt and pepper to taste. Whisk in milk. Add onions and leek mixture, squash, Parmesan, quinoa, and butternut combine well.

4. Grease a 2-quart baking dish. Scrape mixture into the prepared baking dish.

5. Bake 25 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.

Gratin 2

Nutritional information per serving: 202 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 103 milligrams cholesterol; 19 grams carbohydrates; 3 grams dietary fiber; 198 milligrams sodium (does not include salt to taste); 9 grams protein

Source: New York Times

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From → Main Dish

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