ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h25m
Yield Serves 6
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams
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Calysta Oatway
coatway79@gmail.comOverall, I thought this was a good recipe. It was easy to make and it tasted good, but I would probably make a few changes to it next time I make it.
Cruz Martinez
martinezc@yahoo.comI had a hard time finding quinoa at my local grocery store, but I was able to find it at a health food store.
Tumisho Ledwaba
l21@hotmail.comThis dish was a little bland for my taste, but I think that's because I didn't use enough salt and pepper.
Muhammad Saqib
sm7@yahoo.comI would definitely recommend this recipe to anyone who loves squash and onions.
GRA RIH
gra.r52@yahoo.comThis gratin is cheesy and gooey, just the way I like it.
PeramMaya Sunar
s_p@gmail.comThe roasted squash and red onions add a nice sweetness to the dish.
BELINDA NERI
n.belinda@gmail.comI love that this recipe uses quinoa instead of rice. It's a healthier option and it still tastes great.
Ernest pickett
pickett@gmail.comThis dish is so easy to make and it's perfect for a weeknight meal.
Arman Ahmed
aa@aol.comI made this for dinner last night and it was a hit! My family loved it.
Steve Prime
p.steve53@gmail.comThis roasted squash and red onion gratin with quinoa was absolutely delicious! The flavors were perfectly balanced and the quinoa added a nice nutty flavor.