INGREDIENTS
4 cups
peeled and diced butternut squash
6 cloves
minced garlic
3
shallots (minced)
1 tsp
olive oil
1 cup
quinoa (rinsed)
1 1/2 cups
vegetable broth
1 tsp
sea salt
1 tbsp
fresh sage
1/2 tsp
black pepper
1/4 tsp
cayenne pepper
2
eggs (beaten or Egg Replacer)
1/2 cup
milk (dairy, soy or almond)
1 cup
Gruyere or Vegan cheese (shredded)
1/2 cup
bread crumbs (regular or gluten free)