Butternut Squash Quinoa Casserole

Ingredients:
4 cups peeled and diced butternut squash
6 cloves of minced garlic
3 shallots, minced
1 tsp olive oil
1 cup of Quinta Quinoa (rinsed)
1 ½ cups vegetable or chicken broth
1 1/2 tsp sea salt
1 T fresh sage
½ tsp black pepper
¼ tsp cayenne pepper
2 eggs, beaten (optional)
½ cup milk
1 cup Gruyere, shredded

Directions:

1. Preheat oven to 350 degrees. Spray a large baking sheet with olive oil. Add squash and sprinkle with salt and pepper.
2. Roast for 15 minutes.
3. Heat olive oil over medium heat. Add shallots and sage and cook for 8 minutes or until shallots are tender. Add in garlic and cook for another 30 seconds. Add in Quinta Quinoa and squash and stir for another minute.
4. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. Cover and cook for 25 minutes or until most of the liquid is absorbed.
5. Move the quinoa mixture to an oven safe pan. In a small bowl, combine milk and eggs and pour over the quinoa mixture.
6. Top with cheese.
7. Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.

Recipe adapted from Wendy Polisi.