Quinoa And Squash Gratin Recipes

ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA

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.

QUINOA AND SQUASH GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it's set and the top is lightly browned. Serve hot, warm or room temperature.

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
• Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
• Spread yellow squash mixture evenly in an 8-inch square baking pan.
• Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

QUINOA & BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 400.
• Spray a 2-quart dish with nonstick cooking spray.
• Peel and cube the butternut squash, then put in a microwave safe bowl.
• Microwave on high for 3-5 minutes until squash is soft and tender.
• Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
• Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
• Remove from heat and let rest.
• Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
• Add shallots and cook 3 minutes.
• Add garlic and cook a minute or two longer, being careful not to let garlic burn.
• Pour over quinoa and squash mixture, mixing thoroughly.
• Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
• Transfer to prepared baking dish.
• Sprinkle remaining cheese and bread crumbs over gratin.
• Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

DELICATA SQUASH GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
• Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
• Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
• Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.

WARM SQUASH & QUINOA SALAD

Steps:

• In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.

BUTTERNUT SQUASH GRATIN

Steps:

• Heat oven to 4oo degrees.
• spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
• In small bowl, mix together parsley, lemon peel and garlic.
• Spread half of the squash slices in baking dish.
• Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
• Top with remaining squash and parsley mixture.
• Gently pour broth over squash.
• Season with remaining salt and pepper.
• Cover with foil.
• Bake 40 to 45 minutes or until squash is almost tender.
• Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
• Top gratin with cheese mixture.
• Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.