Cheesey Quinoa and Squash

By á-90

Ingredients

• 1 lb butternut squash, peeled, seeded, cubed into 1/2 in. pieces
• 2 TB olive oil
• 1/2 c white quinoa, cooked in chicken broth
• 1/2 c red quinoa, cooked in chicken broth
• 1/4 c butter
• 3/4 c onions, chopped
• 3/4 c carrots, chopped
• 3/4 c celery, chopped
• 2 cans condensed cream of chicken soup
• 1 8 oz. container light sour cream
• 1/2 c dry white wine or chicken broth
• 1/4 c fresh basil, snipped; or 2 tsp dried basil, crushed
• 1 1/2 c finely shredded Parmesan cheese (6 oz)

Preparation

Step 1

Preheat oven to 425F.
In a large bowl combine squash and oil; toss to coat.
Spread squash in a baking pan and roast for 20 minutes or until squash is tender and light brown, stirring twice.
Remove from oven.
Reduce oven heat to 350F.
Prepare quinoa.
In a large skillet heat butter until melted. Add onions, celery, and carrots; cook until tender, stirring occasionally. Stir in soup, sour cream, wine, and basil. Stir in roasted squash, cooked quinoa, and 3/4 c of cheese.
Transfer mixture to an ungreased 3 qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, for 50 min.