Roasted Squash And Red Onion Gratin With Quinoa Recipes

ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA

Steps:

• Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
• Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
• Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
• Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

QUINOA AND SQUASH GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it's set and the top is lightly browned. Serve hot, warm or room temperature.

ROASTED BUTTERNUT SQUASH AND RED ONIONS

Steps:

• Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
• Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
• Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
• Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
• If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
• To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
• When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
• To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.