Quinoa Butternut Squash Gratin
Indulge in the comforting flavors of this Quinoa Butternut Squash Gratin, a hearty and wholesome dish perfect for cozy gatherings or weeknight dinners. This recipe combines nutty quinoa cooked in savory vegetable broth with sweet, caramelized roasted butternut squash, all enveloped in a luxuriously creamy and cheesy Gruyere-Parmesan sauce. Topped with golden, crispy panko breadcrumbs for the ultimate texture contrast, this gratin offers a balance of richness and earthy freshness, thanks to fragrant thyme and garlic. Baked to perfection and irresistibly satisfying, this quinoa gratin is not only a feast for the palate but also a nutritious option for vegetarians seeking a protein-packed, flavor-forward meal idea.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 4 cups Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic, minced
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the butternut squash into 1-inch cubes. Toss the squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the prepared baking sheet.
Roast the squash in the preheated oven for 20-25 minutes or until tender and slightly caramelized, flipping the cubes halfway through cooking.
While the squash is roasting, rinse the quinoa under cold water using a fine mesh sieve. Cook the quinoa in 2 cups of vegetable broth according to package instructions (about 15 minutes), then fluff with a fork and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly to prevent burning, until the mixture forms a paste (roux).
Gradually whisk in the milk and stir until smooth. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Reduce heat to low and stir in the shredded Gruyere cheese, grated Parmesan cheese, fresh thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the cheese has melted and the sauce is smooth. Remove from heat.
Reduce the oven temperature to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, and cheese sauce. Mix gently to combine.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the panko breadcrumbs evenly over the top of the gratin. For extra flavor, you can drizzle a little olive oil or melt some butter over the breadcrumbs.
Bake the gratin in the oven for 15-20 minutes, or until the top is golden brown and bubbling.
Remove the gratin from the oven and let it rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 43.0 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 2433 mg | 187% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4013 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
