A couple of weeks ago, I tried this DELICIOUS slow cooker butternut squash sauce from Mel's Kitchen Cafe. I was going to try it over quinoa, but it was indeed on the saucy side and went better with pasta. I still wanted to utilize my quinoa, so I took the leftovers (there were PLENTY, even though I halved the recipe) and put together a quinoa bake that I thought I'd share. It would be a perfect side dish for the holidays, or a nice vegetarian main course - 'cuz quinoa is a complete protein, don'tcha know.
Making the sauce from scratch in the slow cooker and THEN the bake might be a bit time consuming, but I think that picking up a store bought container of butternut squash soup and melting a little bit of cream cheese into it would work just as well. OR you could use this fantastic Trader Joe's pasta sauce for a pumpkin version!
Cheesy Butternut Squash Quinoa Bake with Gruyere & Brussels Sprouts
(serves 2, or 4 as a side dish)
- 1 1/2 cups of butternut squash sauce, recipe below (or 1 1/4 cups of heated squash soup with 1/4 cup of cream cheese whisked in)
- 1 cup quinoa, cook according to package directions
- 1 cup brussels sprouts, halved
- 1 cup shredded Gruyere, divided (I used Cheddar Gruyere blend)
hash brown potato casserole - this Cooking Light version has also been a staple of ours for many years
mixed greens salad I use the bones of this recipe, omitting chicken/bacon and add Trader Joe's spicy/sweet pecans and apples
cranberry sauce - bought the cranberry orange relish from Trader Joe's this year
pumpkin pie - I just pick one up from the store as the kids are really the ones who eat it and they're not very particular about their pie
- Friday - Cheesy Butternut Squash Quinoa Bake with Gruyere and Brussels! (and leftovers)
- Saturday - Beef and Veggie Kebabs with Mojo Sauce (yummy recipe from Omaha Steaks)
- Sunday - Grilled Chicken Club Salad with Guacamole Dressing (an old Rachael Ray favorite)