By Martha Rose Shulman
- Total Time
- About 1 hour 15 minutes plus 10 minutes cooling time
- Rating
- 5(578)
- Notes
- Read community notes
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
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Ingredients
Yield:Serves 6
- 1½pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (½ to ¾ inch) (about 4 cups diced)
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- ½red onion, chopped
- 1leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
- 2garlic cloves, minced
- 2teaspoons fresh thyme
- 2ounces Parmesan, grated (½ cup)
- 3eggs
- ½cup milk (2 percent)
- ½cup cooked rainbow or black quinoa
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
239 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
Step
2
Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
Step
3
Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about ½ teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
Step
4
Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Tip
- Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The gratin will also keep for 2 to 3 days. Reheat in a medium oven for about 20 minutes.
Ratings
5
out of 5
578
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Cooking Notes
pa amb tomaquet
I used a cup of sauteed cremini mushrooms in addition, and it was delicious
Isobel
I ended up putting in about 3 cups of squash and 2 cups of quinoa. And I put in a bit less parmesan than called for. Came out really well, and a little more nutritious.
One note - someone else complained in the notes that the quinoa never cooked. That's because you need to cook it first, before you even start the recipe. It says so in the ingredients list.
Jeff
Used a full cup of quinoa as previously suggested, sage instead of thyme (had it in fridge), and some red pepper flakes mixed in with the onions for a bit of spice. Absolutely delicious.
Kirsten
I feel like this may be a "I was out of everything so I completely changed the recipe" review BUT...
I was out of quinoa so I used wild rice, which was also good.
I was also out of herbs, so I went without, but it really could use something to punch up the flavor. Next time I'd also use more leek.
BERFB
This was a really good one pot meal. I used sweet potato instead of squash. It roasted much faster than the squash. I added the chilli flakes, and used one cup of quinoa, as mentioned in previous comments. I also used more Parmesan in the mixture, and sprinkled extra Parmesan on top before baking.
Paulina
This is divine. In order for it to come out for 6 people I suggest 5 cups squash (it shrinks after cooking), 4 eggs, 10 oz mushrooms, 1 cup quinoa (will make 2 cups) a tad of cayenne, 1/4 cup ripped sage, 1/2 tsp dry thyme, generous black pepper, 1 cup cooked chopped kale or spinach. It’s a keeper and so original.
Madragnon
I doubled the quinoa and squash as suggested, also added about a cup of cut spinach at the end, and used 3 eggs and 3/4 cup milk...and it barely fed 4 adults, so I'll probably increase the amounts next time. It was delicious, though! I also added more parmesan on top 5 minutes before taking it out of the oven.
LAZ
Used about 2 lbs root veggies (turnip, rutabagas, carrots), 1 ½ cups cooked quinoa, 4 eggs and proportionately more milk, etc. Was good, but dense.
Lisa H
I’ve enjoyed Martha’s recipes since the 90s but this one is the very best. I followed advice from others and added another leek, a bit more cheese, a bit more of everything! My husband and I each had 2 servings, leaving just 2 for tomorrow. Thank you. This is a real keeper.
Melissa
This would have been even better if I had realized the quinoa had to be pre-cooked. The way this is handled here is very strange and atypical. Usually with an ingredient that needs to be “pre-cooked” the very first step of the recipe says to cook that item and then set it aside. I hope the recipe will be edited so others don’t have to waste all their time and effort like I did.
quiche lover
Delicious! Followed the recipe as-is except we didn't have parmesan. Instead, I sprinkled some shredded cheddar on top before placing in the oven - worked great!
Natalie
This was delicious! As others did- I used this recipe as a starting off point. I added more quinoa, more squash, an extra egg, a bit more milk, a red pepper- and chorizo. I sprinkled top with smoked paprika. No other seasoning. I will definitely make again.
Rice cooker
We didn’t have leeks, so used bok choy instead. Turned out great. Light yet substantial.
Laura
I have made this dish twice. It is excellent and I am glad to have it among my trusted recipes. The second time I left out the thyme, used shallot instead of a red onion, and added mushrooms. I think the best thing about this recipe is the base is perfect, then you can add or subtract ingredients based on your taste.
Callie
Big hit! Don't forget to cook the quinoa first - an easy bit to miss if you're reading too fast like I often am.
megan
I used a cup of sauteed cremini mushrooms in addition, and it was deliciousOne note - someone else complained in the notes that the quinoa never cooked. That's because you need to cook it first, before you even start the recipe. It says so in the ingredients list.
R.
Try this one doubled up. It is excellent.
Kiran starosta
Perfect I ate it for breakfast good healthy recipe
Tia
First time I have really enjoyed a quinoa recipe! I did alter the recipe somewhat but it was still essentially this dish. I added thinly sliced kale and chickpeas to the vegetables. I also used a cup of cooked quinoa and to avoid it being too dry, added two egg whites to the egg and milk mixture. For seasoning, I used red pepper flakes and smoked paprika because I didn’t have fresh thyme. That flavor really made the dish for me. My picky teenage vegetarian loved it. Will definitely make again.
Madragnon
I doubled the quinoa and squash as suggested, also added about a cup of cut spinach at the end, and used 3 eggs and 3/4 cup milk...and it barely fed 4 adults, so I'll probably increase the amounts next time. It was delicious, though! I also added more parmesan on top 5 minutes before taking it out of the oven.
Mary
I made this last night and added sage and red chili flakes to the mix. The flavors were great from the sauteed leeks and herbs, but it was very eggy, more like a fritatta with roasted vegetables. This makes a great winter brunch dish.
Jack
My wife and I are trying to adopt a plant based diet. This one is a winner. It took me about an hour to prepare. If you precook the squash and quinoas you can shave a lot of that off. I baked in the oven at 350 for 40 minutes. Next time I’ll bake for 35 minutes. Baking for 40 minutes it came out a little too dry. I’m also going to take the suggestion below and add mushrooms.
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