Food from the Stegaliuniverse

1-1/2 lb. butternut squash peeled and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
2 Tbsp. olive oil, divided
4 cloves garlic, minced
2 Tbsp. shallots or onion
2 large eggs
1 cup shredded Gruyere, cheddar, or any other cheese that melts nicely.
bread crumbs
salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

Put squash in a ziploc plastic bag and seal. Pierce a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender.

Wash the quinoa in a fine sieve thoroughly .

Transfer squash and quinoa to a large 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 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 baking or gratin dish. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.