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1
Preheat oven to 425 degrees.
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2
Cover a baking sheet with parchment or foil.
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3
Toss squash with 1 tablespoon of the olive oil and season with salt and pepper.
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4
Spread on baking sheet in an even layer.
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5
Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized.
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6
Remove from the oven and turn the heat down to 350 degrees.
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7
You should have about 2 cups roasted squash.
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8
Meanwhile, heat remaining olive oil in a medium skillet and add onion.
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9
Cook, stirring, until it begins to wilt, about 3 minutes.
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10
Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes.
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11
Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute.
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12
Remove from the heat.
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13
Oil a 2-quart baking dish or gratin.
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14
In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt).
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15
Whisk in milk.
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16
Add onions and leek mixture, squash, Parmesan and quinoa, and combine well.
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17
Scrape into the prepared baking dish.
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18
Bake 35 to 40 minutes, until set and the top is lightly browned.
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19
Remove from the oven and allow to cool for 10 minutes or longer before serving.
