butternut squash quinoa gratin

Happy Friday, everyone!  I’m rushing around like a crazy person this morning – just got back from class and am trying to finish packing for Spain – which better happen soon considering my flight is in a few hours.

So the other day I posted a teaser photo of a Butternut Squash Quinoa Gratin that I made for our very girly and early Thanksgiving dinner.

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I had every intent on posting this recipe yesterday, but it turned out that life had other plans… I went for a run with Anne before class, worked at the office for a few hours and then got carried away with finishing up some assignments, doing laundry and getting organized for my trip.  I forget there are so many last minute things to wrap up before vacation!

This gratin is a healthful and delicious combo of butternut squash, mushrooms, spinach, quinoa, eggs, Gruyere cheese and a couple herbs and spices.

I started out by sauteing the butternut squash in a large pan along with a little cinnamon, cloves and olive oil.  After 5 minutes or so, I added sliced mushrooms, rosemary, thyme, garlic and salt and sauteed everything for another 5 minutes – just until I could see the flavors starting to mix.

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I removed the veggies from the heat and put them in a large bowl, to which I added the cooked quinoa, baby spinach, vegetable broth, beaten eggs, and some of the Gruyere cheese.  Once everything got a good stir,

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I transferred the mixture into a lightly oiled baking dish which I covered and popped into the oven.  After 35 minutes, I sprinkled the rest of the Gruyere on top and popped the gratin under the broiler for 3-5 minutes until the top started to brown.

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The girls and I gobbled up almost this entire dish in one sitting!  The rest I had with leftover chicken, twice, and I still love it as much as the first time.

This would make a great side dish for Thanksgiving dinner, if you’re looking for ideas! Here’s the recipe

I’ll be sure to check in and say hola once I arrive in Spain.  Have a great start to your weekends!

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