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Butternut Squash Casserole with Quinoa

Wendy Polisi
  • 131 minutes
  • Serves 6

INGREDIENTS

4 cups

Butternut squash

6 cloves

Garlic

1 tbsp

Sage, fresh

3

Shallots

2

Eggs

1 1/2 cups

Vegetable or chicken broth

1 cup

Quinoa

1/2 tsp

Black pepper

1/4 tsp

Cayenne pepper

1 1/2 tsp

Sea salt

1 tsp

Olive oil

1 cup

Gruyere or vegan cheese

1/2 cup

Milk