Quinoa Bake with Roasted Butternut Squash, Onions, and Spinach
Adapted from Alexandra Cooks Quinoa Bake with Roasted Butternut Squash and Onions
Ingredients
- 2 ½ tbsp olive oil
- 4 tsp kosher salt
- 4 cups ½-inch cubes butternut squash (1 ¼ lbs cubes; approx. 1 medium squash)
- 1 red onion (diced)
- 1 ½ cup quinoa (any color)
- 2 slices seedy bread
- 4 tsp mix of dried thyme and rosemary
- 1 ¼ cup milk (any % fat)
- 4 oz grated cheddar-gruyere cheese
- 8 oz spinach
Instructions
Roast Vegetables
- Method 1 Using an Air Fryer: Preheat air fryer to 400℉. Place cubed butternut squash and diced onion in a medium bowl and toss with 2 tbsp olive oil and 2 tsp salt to coat vegetables. Transfer vegetables into the air fryer and roast for 20 minutes or until squash and onions are just beginning to brown.
- Method 2 Using the Oven: Preheat oven to 400℉. Place cubed butternut squash and diced onion on a rimmed sheet pan and toss with 2 tbsp olive oil and 2 tsp salt to coat vegetables. Spread vegetables out into an even layer. Transfer pan to oven and roast for 25 to 30 minutes or until squash and onions are just beginning to brown. Remove pan from oven.
Prepare Quinoa
- In a medium saucepan, combine the quinoa, 3 cups of water, and 1 tsp salt. Bring to a boil over high heat. Reduce heat to low, cover, and let cook for 15 minutes until water is fully absorbed and quinoa is fluffy. Remove from heat.
Prepare Breadcrumbs
- Pulse two slices of bread in a food processor until crumbly. Transfer to either the oven or an empty air fryer and toast for ~5 mins until golden but not too toasted. Transfer bread crumbs to a small bowl and toss with ½ tbsp olive oil, 2 tsp dried herbs, and ½ tsp salt. Set aside.
Assemble Casserole
- Preheat oven to 425℉.
- Fluff quinoa with a fork. Add 2 tsp dried herbs, the milk, and half of the cheese and mix with a spatula to combine. Transfer to a large bowl. Add the roasted vegetables and half of the spinach and fold gently to combine.
- Transfer half of the mixture to a 9 x 13-inch baking dish (I use this one) and spread evenly. Layer the remaining spinach, sprinkle ½ tsp salt over spinach, then layer on remaining quinoa mixture by scooping quinoa on top of the spinach then spreading evenly.
- Cover evenly with remaining cheese, then with the breadcrumbs.
Bake Casserole
- Bake for 20-25 minutes or until evenly golden. Divide the pan into 6 "slices" and serve.
