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).
Our garden has been treating us quite well this season! In addition to LOTS of lettuce, we’ve been harvesting garlic scapes, chard and a bit of purple kale. This melage was used in this white bean salad of sorts. Heated up some olive oil, added a sliced shallot, added chopped garlic scapes and cooked for a few. I then added the chopped up greens and until they wilted and added a little more than a cup of white beans and a handful of dried cranberries. Salt and pepper to taste and then some toasted almonds thrown in for good measure. Delicious on its own or over a whole grain or lettuce.