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1
Preheat oven to 400.
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2
Spray a 2-quart dish with nonstick cooking spray.
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3
Peel and cube the butternut squash, then put in a microwave safe bowl.
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4
Microwave on high for 3-5 minutes until squash is soft and tender.
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5
Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
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6
Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
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7
Remove from heat and let rest.
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8
Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
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9
Add shallots and cook 3 minutes.
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10
Add garlic and cook a minute or two longer, being careful not to let garlic burn.
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11
Pour over quinoa and squash mixture, mixing thoroughly.
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12
Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
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13
Transfer to prepared baking dish.
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14
Sprinkle remaining cheese and bread crumbs over gratin.
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15
Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.
