BVR: Quinoa And Butternut Squash Gratin

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* Exported from MasterCook *

 

Quinoa And Butternut Squash Gratin

 

Recipe By : Best Vegetarian Recipes, by Martha Rose Shulman, p. 157

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Beans Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large butternut squash -- (about 2 pounds)

quartered or cut into large pieces -- seeds removed

1 cup quinoa

water or Easy Vegetable Stock -- as needed

(see separate recipe)

1/2 teaspoon salt -- or to taste

2 tablespoons extra virgin olive oil

1 small onion -- chopped

2 garlic cloves -- minced

freshly ground black pepper -- to taste

2 large eggs -- beaten

2 ounces Gruyère -- grated (1/2 cup)

2 tablespoons fresh or dry bread crumbs

 

This gratin is a heavenly vehicle for both quinoa and butternut

squash. The chewy grains are enveloped by the velvety butternut squash and

cheese, resulting in a dish whose luscious textures match its sweet and

nutty flavors. MAKES 4 TO 6 SERVINGS

 

1. Place the squash in a steaming basket above 1 inch of boiling water,

cover, and steam until tender but not mushy, about 15 minutes. Remove from

the heat and transfer the squash to a strainer set over a bowl. Allow to

drain for 10 minutes. If any liquid drains from the squash, combine it

with water or stock to measure 2 cups. Peel the squash when cool enough to

handle and cut into small dice (about 1/4 inch).

 

2. Cook the quinoa. Wash the grains in several changes of water and drain

through a fine sieve. Transfer the squash and water mixture to a 2-quart

saucepan and bring to a boil. Add 1/2 teaspoon salt and the

quinoa. Reduce the heat, cover, and simmer for 15 minutes, or until the

liquid is absorbed and the grains display a spiral shape. Remove from the

heat and let stand, covered, for 5 minutes.

 

3. Preheat the oven to 400F. Oil a 2-quart gratin dish or baking dish.

 

4. Heat 1 tablespoon of the oil over medium heat in a heavy nonstick

skillet. Add the onion and cook, stirring, until tender, 3 to 5

minutes. Stir in the garlic. Cook, stirring, just until the garlic begins

to color and smell fragrant, 30 to 60 seconds. Gently stir in the squash

and quinoa. Stir together and remove from the heat.

 

5. Beat the eggs in a bowl, add about 1/2 teaspoon salt and plenty of

pepper. Add the quinoa mixture and the cheese. Toss to combine. Taste

and add more salt if desired. Turn into the baking dish. Sprinkle on the

bread crumbs and drizzle on the remaining 1 tablespoon oil.

 

6. Bake for 35 to 45 minutes, until the top is golden brown and the

mixture is sizzling.

 

7. Serve hot, warm, or at room temperature.

 

Advance preparation: This can be assembled and refrigerated hours before

you bake it. It will also keep, once baked, for a couple of days. Reheat

in a 325F oven for 15 to 20 minutes.

 

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