When I taste this dish, I taste pure comfort and one thing I love about this casserole is that it’s so versatile. Like most of the dishes I make, you can truly add whatever veggies you like. I’ve made this casserole with mushrooms and kale and that was delicious. And I’ve also experimented and used a different variety of spices and different types of cheeses for this dish as well. I can totally see just using Butternut Squash or Pumpkin for this dish, if you’d like to keep things a little more simpler.
Now this does require some prep work as far as roasting your pumpkin/squash and boiling your quinoa before hand, but it’s totally worth it. I would suggest maybe doing it the day before, and storing it in the frig overnight.
Recipe: Serves 6 – 8
…adapted from here.
1 small Delicata Squash (sliced very thin (no more than a 1/4 in. thick) into ringlets with the seeds and insides removed)
1 1/4 cup of cup cooked Roasted Pumpkin (Delicata or Butternut Squash works great too)
(I used half of a small pie pumpkin for this recipe. I just cut it in half, remove all the seeds and such, and baked it(face down at 325 degrees) on a lined baking sheet for about an hour. Once it cooled, I spooned out the pumpkin and roughly chopped it.)
4 cups of cooked plain Quinoa (you’ll need to 1 1/2 – 2 cups of quinoa)
1 medium Yellow Onion (diced)
2 – 3 cloves of Garlic(minced)
1/2 cup of Sour Cream
1 cup of Cottage Cheese (Small Curds)
2 Large Free-Range Eggs
1 teaspoon of Sea Salt
1/4 teaspoon of Ground Black Pepper
1 fresh sprig of Sage (about 1 tablespoon roughly chopped)
1 – 2 tablespoons of fresh Flat Leaf Parsley(roughly chopped) (and some for topping)
1 pinch of Red Chili Flakes (optional)
1 cup of grated Parmesan Cheese
1 cup of shredded Mozzarella
2 tablespoons of Panko Bread Crumbs (optional)
1 – 2 tablespoons of Olive oil (or oil of your choice)
Serve and enjoy! xoxo