Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Quinoa Bake with Roasted Butternut Squash and Onions
NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 33%
CARBS 57G49% OF CAL
6G FIBER9G SUGAR42G OTHER
FAT 21G39% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and red onions baked with fluffy quinoa, cheese, and fresh herbs, topped with breadcrumbs. This vegetarian bake offers a hearty, grain-centered main course with natural sweetness from the squash.
mainamericancasserole🥧 baking dish🍪 sheet pan🥄 saucepan🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa (I like red for visual appeal)
- 3 1/2 teaspoons kosher salt, plus more to taste
- 6 tablespoons extra-virgin olive oil, divided plus more for greasing
- 4 cups 1/2-inch cubes butternut squash (about), 1.25 lbs. post peeling
- 2 cups diced red onion
- 2 tablespoons finely minced herbs, any combination of thyme, sage, and rosemary
- 1 cup milk, any milk fat you like (I use whole)
- 4 ounces grated Gruyère cheese (about 1 1/4 cups)
- 1 1/2 cups fresh breadcrumbs
At a glance
PER SERVING · TIME 90M
CAL 24%·PRO 33%
CARBS 57G49% OF CAL
6G FIBER9G SUGAR42G OTHER
FAT 21G39% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1428mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 323mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.