After having "Butternut Squash with Goat Cheese"*, we used the round end piece for this dish.
*http://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
Serves 3
Preheat oven to 400F (200C)
½ cup (100 g) quinoa
3 Tbs (45 ml) olive oil
2 cups (400 g) or end of the butternut squash, peeled and cut into ½-inch (1,25 cm) cubes
1 cup (200 g) diced onion
½ Tbs. (7,5 ml) each: thyme and sage
1 Tbs. (15 ml) rosemary
½ cup (120 ml) (dairy-free) organic milk
1 cup (200 g) (dairy-free) cheese
1 cup (200 g) (gluten-free) breadcrumbs We used an English muffin (not gluten-free), pulsed in a food processor.
A. Quinoa:
1. Add the quinoa to 1 cup (240 ml) of water and bring to a boil over high heat.
2. Reduce to low, cover, cook 15 minutes. Remove the pan from the heat.
3. Uncover the quinoa and fluff with a folk.
4. Add the thyme, sage, milk and half of the cheese. Mix together.
5. step C8
B. Breadcrumbs:
1. In a small bowl, toss the breadcrumbs and 1 Tbs. (15 ml) olive oil.
C. Squash:
1. Grease a rimmed sheet pan with olive oil
2. Place the cubed squash, diced onions, and rosemary on the pan.
3. Drizzle 2 Tbs. (30 ml) olive oil. Toss to coat.
4. Spread the vegetables out evenly on the pan.
5. Roast for 25-30 minutes.
6. Remove pan.
7. Turn the oven to 425F (220C).
8. Combine the quinoa mixture with the squash and onions.
9. Cover with the remaining cheese.
10. Add the breadcrumbs on top.
11. Bake for 20-25 minutes.
12. Let it cool a little before serving.
Note: If it browns along the side of the pan, it added more texture to the dish.
