Quinoa Squash Gratin
Nick found a recipe for a squash gratin online somewhere which I used for inspiration, but didn't really follow at all. I ended up roasting my squash in the oven until it became soft. Next, I scooped out the squash flesh and mixed it in with about 2 cups of cooked quinoa, some crumbled feta cheese, salt, pepper and smoked Spanish paprika. I eyeballed all of this, people, so I have no exact measurements to report. Once this was mixed to my liking, I spread it out in a 8 x 8 inch pan, sprinkled a mixture of toasted bread crumbs, pepitas, parmesan cheese, salt and pepper on top, and broiled for a couple of minutes. It was a little bit of an experiment, but the flavors worked well together and it filled our bellies, so no complaints here.
1 comment:
First of all - good on ya! Measuring is for sissies!
Secondly, I have a hard time eating things I can't remember how to pronounce.
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