Quinoa and Butternut Squash Gratin

INGREDIENTS (serves 8):

1 butternut squash
1 cup organic quinoa
2 cups water
1 tsp. salt
1 Tbsp. olive oil
4 cloves garlic, minced
2 small shallots, minced
2 eggs
1 cup shredded Gruyere cheese
1 slice of bread, reduced to breadcrumbs
salt and pepper to taste

PREPARATION:

Preheat oven to 400F. Butter a gratin dish.

Cut the skin of the butternut squash on 1 or 2 inches with a knife and cook for 10 minutes in the microwave. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. When the butternut squash is done, peel and cut into 1 inch cubes.Transfer squash and quinoa to a large (2 or 3-quart) pot.

Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little white spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared gratin dish. Sprinkle remaining cheese and bread crumbs on the top. Bake for 35-45 minutes or until top is golden brown.