My weird idea on a Rosh Hashannah take on kugel (I know, it has nothing to do with it, but I wasn’t about to run out for egg noodles), this Quinoa Squash Gratin is delicious and easy to make! Looking back, the quinoa squash mixture would make excellent croquettes. Something to think about for the future!
Here is the original recipe. I ended up using an acorn squash and steaming it instead of the plastic bag trick…not so into using plastic in the microwave. A mix of Monterrey jack and cheddar subbed for the Gruyere and I used 2 eggs in place of the “egg substitute”. I also keep a jar full of toasted bits of bread in the fridge and just whirred some of that in the food processor to make bread crumbs—conventional breadcrumbs or panko would be great as well.
For croquettes, I would mix everything up to the point you’re supposed to put it in the baking dish and then form into patties, roll in breadcrumbs and bake. They would make great appetizers with an herb dipping sauce (parsley, cilantro, garlic, cayene, paprika, salt, pepper, lemon juice and olive oil blended in food processor).
Okay, so I delayed quite a bit in posting this dinner from last week. We had some butternut squash that a friend brought over. Tina roasted it up with some olive oil and rosemary and then set it aside for later use. That use ended up being as accompaniment to some red quinoa. I sauteed some onions in olive oil, then added the quinoa, that was cooked with salt, pepper, and cumin, plus the squash, fresh parsley (diced) and some slivered almonds.