Roasted Squash and Red Onion Gratin With Quinoa

Name: Roasted Squash and Red Onion Gratin With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced); 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; 1/2 red onion, chopped; 1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped; 2 garlic cloves, minced; 2 teaspoons fresh thyme; 2 ounces Parmesan, grated (1/2 cup); 3 eggs; 1/2 cup milk (2 percent); 1/2 cup cooked rainbow or black quinoa

Servings: persons

1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/2 red onion, chopped
1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
2 garlic cloves, minced
2 teaspoons fresh thyme
2 ounces Parmesan, grated (1/2 cup)
3 eggs
1/2 cup milk (2 percent)
1/2 cup cooked rainbow or black quinoa

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

1555

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced), 2 tablespoons extra virgin olive oil, Salt and freshly ground pepper to taste, 1/2 red onion, chopped, and more.

Yes, Roasted Squash and Red Onion Gratin With Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!