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Cheddar Quinoa Casserole

Cheddar Quinoa Casserole with Butternut Squash and Cauliflower

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Recipe Details

Story

During the holidays, we love nothing more than a big, hearty, baked casserole—easy to share and perfect to serve or bring as a side dish. This supremely delicious version with not one but three varieties of cheese (!) features all the best seasonal produce: butternut squash, cauliflower, and everyone’s favorite green: kale. Super grain quinoa holds everything together in this crowd-pleasing dish, which is equally fabulous as a weeknight entrée or a filling side.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • butternut squash
    6 ounces
    butternut squash
  • garlic
    2 cloves
    garlic
  • cauliflower
    1 pound
    cauliflower
  • dinosaur kale
    1/2 bunch
    dinosaur kale
  • quinoa
    2/3 cup
    quinoa
  • pearl onions
    1/2 cup
    pearl onions
  • milk
    4 ounces
    milk
  • grated Parmesan cheese
    2 tablespoons
    grated Parmesan cheese
  • 8" aluminum tin
    1
    8" aluminum tin
  • dried thyme
    1/2 teaspoon
    dried thyme
  • ground mustard
    1/2 teaspoon
    ground mustard
  • shredded Fontina cheese
    1 1/2 ounce
    shredded Fontina cheese
  • shredded Cheddar cheese
    1 1/2 ounce
    shredded Cheddar cheese

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • baking sheet
  • 6" small pot with lid
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Halve squash cubes. Mince garlic. Rinse cauliflower and cut into 1-inch florets, discarding tough stem and leaves. Rinse kale and thinly slice leaves crosswise, discarding stems. 

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss squash and cauliflower with spice mix, 1½ tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast until golden and tender, 15 minutes. Be sure to spread out the vegetables so they roast instead of steam. 

  3. Cook Quinoa

    Cook Quinoa

    While vegetables roast, in a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  4. Sauté Kale

    Sauté Kale

    Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic, kale, ¼ teaspoon salt and pepper as desired. Cook, stirring, until wilted, 2-3 minutes. Transfer to a large bowl. 

  5. Make Casserole

    Make Casserole

    Add pearl onions, cheese mix, milk, roasted vegetables, and cooked quinoa to bowl with kale and stir to combine fully. Add to tin, reshaping if needed, and sprinkle over Parmesan. Wipe baking sheet from vegetables clean, then add casserole and bake until cheese is golden brown and crisp on top, about 10 minutes. 

  6. Plate Casserole

    Plate Casserole

    Divide Cheddar quinoa casserole between bowls and dig into this hearty and delicious dish!

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