Description
Winter Squash and Quinoa Bake is a hearty vegetarian bake made with quinoa, butternut squash, kale, and Gruyère — perfect for fall and winter meals or meal prep.
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 tbsp extra-virgin olive oil
- ¾ cup diced onion
- 2 cloves garlic, minced
- 2 cups chopped butternut squash (½-inch pieces)
- 2 cups chopped kale
- 1 cup corn kernels
- ⅓ cup sun-dried tomato pesto
- 1 tsp kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ cups shredded Gruyère cheese, divided
- ¼ cup unsweetened almond milk
- 1 cup crushed croutons (for topping)
Instructions
- Cook quinoa in vegetable broth until fluffy, about 15 minutes.
- Sauté onion and garlic in olive oil. Add butternut squash and cook until tender. Stir in kale to wilt.
- In a large bowl, combine cooked quinoa, sautéed veggies, corn, pesto, 1 cup cheese, and almond milk.
- Transfer to a greased 9×13 baking dish. Top with remaining cheese and crushed croutons.
- Bake at 375°F for 25–30 minutes until golden and bubbling.
Notes
- Use fresh or frozen corn.
- Let the bake rest for 5–10 minutes before serving.
- Add crushed red pepper for a spicy twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes