Entree
8 - 10 servings
30 minutes
40-45 minutes
Chef Ida Rodriguez
So good as a dinner with leftovers for lunch and a small salad!
2 cups Winter Squash sampler peeled and cubed (Delicata Squash)
1 cup Cottage Cheese
2 Eggs
1/2 cup Milk
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Grinders (Garlic and Herb)
2 cups Organic Red Quinoa, cooked
1/4 cups Red Walnuts, toasted and chopped
In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain.
In a blender, mix together cottage cheese and eggs till smooth.
Add squash, milk, Garlic and Herb Grinder, and nutmeg. Blend until smooth.
Pat cooked quinoa on the bottom of a 10 x 6 x 2 inch casserole dish.
Pour squash mixture on top.
Bake at 350° F for 40 - 45 minutes or until set. Let stand for 5 minutes.
Sprinkle with nuts. Cut into squares and serve immediately.
