Living in the CSA: Cheesy butternut squash and quinoa casserole recipe
This is not exactly a pretty recipe, to say the least. I'd say that most casseroles aren't. But it's tasty and filling -- and it definitely made the "keeper" list in our house. Plus you could easily swap out the squash for some other vegetable in a pinch.
Recipe: Cheesy Butternut Squash & Quinoa Casserole
Adapted from Meals and Miles
1-2 small-medium butternut squash
1 cup cooked quinoa
1/4 red onion
3 garlic cloves
3 links apple chicken sausage
1/2 cup milk
6 ounces Greek yogurt
1 cup shredded cheese
1 T rosemary
1 T oregano
1 T Worcestershire Sauce
Salt & pepper
Preheat the oven to 375.
Peel, hollow, and cut the butternut squash into small bite size pieces. Sprinkle with nutmeg, salt, and pepper and bake at 375 for 15 minutes. (Note: I find it much easier to roast the squash with the skin on, so I did that -- I set two small to medium squash on a cookie sheet and roasted them at 350 degrees for about an hour. Let them sit for about 15 minutes. Peel the skin off [most of it will come off easily]. Then dice the squash and sprinkle with salt, pepper and nutmeg.)
In a casserole dish combine, all of the ingredients above + the cooked butternut squash. Cover and bake for 25 minutes. Remove cover and bake 10 more minutes.
Another note: I've tripled the amount of sausage the original recipe called for, and I added a little more of everything else to compensate, too, but to still fit in the dish. Next time I make this, I'm going to cut everything, especially the squash, into smaller pieces.(Photo by me)