Cheddar Quinoa Casserole with Butternut Squash and Cauliflower
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Ingredients & Equipment
What we send
- 6 ouncesbutternut squash
- 2 clovesgarlic
- 1 poundcauliflower
- 1/2 bunchdinosaur kale
- 2/3 cupquinoa
- 1/2 cuppearl onions
- 4 ouncesmilk
- 2 tablespoonsgrated Parmesan cheese
- 18" aluminum tin
- 1/2 teaspoondried thyme
- 1/2 teaspoonground mustard
- 1 1/2 ounceshredded Fontina cheese
- 1 1/2 ounceshredded Cheddar cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 6" small pot with lid
- 12" large pan
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.
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.
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.
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.
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.
Divide Cheddar quinoa casserole between bowls and dig into this hearty and delicious dish!