Butternut Squash Quinoa Casserole

This recipe I found on the website Cooking Quinoa. It was delicious, pretty healthy and very filling.  I can't wait for you all to try it.

Butternut Squash Quinoa Casserole

Ingredients

• 4 cups peeled and diced butternut squash
• 6 cloves of minced garlic
• 3 shallots, minced
• 1 tsp olive oil
• 1 cup of quinoa, rinsed
• 1 ½ cups vegetable broth
• 1 tsp sea salt
• 1 T fresh sage
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 2 eggs, beaten or Egg Replacer
• ½ cup milk (dairy, soy or almond)
• 1 cup Gruyere cheese, shredded
• ½ cup bread crumbs (regular or gluten free)

1. Preheat oven to 350 degrees. Roast diced squash for 15 minutes.
2. Heat olive oil over medium heat. Add shallots and sage and cook until shallots are tender. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute.

3. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a boil and then reduce the heat to medium low. Cover and cook for 15 minutes or until most of the liquid is absorbed.
4. Move the quinoa mixture to an oven safe pan. In a small bowl, combine milk and eggs and once the quinoa mixture is slightly cooled, pour the egg mixture over it and stir. Top with cheese and then bread crumbs.
5. Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.