Roasted Butternut Squash & Cauliflower Quinoa Bake with Bacon
 
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A hearty casserole packed with vegetables and bursting with flavour. Healthy quinoa, butternut squash, and cauliflower make this dish a healthy yet satisfying meal.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 cups (1-inch) cubed peeled butternut squash
  • 1 head cauliflower, broken into small florets
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp dried rosemary
  • ¼ tsp freshly ground black pepper
  • ½ tsp red chili flakes
  • 8 bacon slices, chopped into small pieces
  • 1 cup thinly sliced shallots
  • 1 cup quinoa
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ¾ cup (3 ounces) shredded sharp provolone cheese
  • ⅓ cup (1½ ounces) grated fresh Parmesan cheese
  • Fresh rosemary, to serve (optional)
Instructions
  1. Preheat oven to 425°.
  2. Line two baking sheets with aluminum foil; oil well. Place butternut squash on one sheet and the cauliflower on the other. Drizzle olive oil, ½ tsp of the salt, rosemary, pepper, chili flakes over the veggies, toss to coat, then bake 30-35 minutes until softened and browned. Remove from oven and transfer to a large bowl.
  3. Increase oven temperature to 450°. Lightly grease a 8x8-inch baking dish; set aside.
  4. Cook the bacon in a large heavy-bottomed skillet over medium heat for about 5 minutes until it starts to brown. Add shallots and cook another 5-10 minutes until bacon is crispy. Transfer to the bowl with the veggies.
  5. Cook quinoa according to package directions. Drain well.
  6. In the previously used skillet, combine flour and remaining ½ teaspoon salt over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute until thickened, stirring constantly. Remove from heat and add provolone, stirring until melted. Add milk mixture and quinoa to the veggie bowl, tossing well to combine. Spoon mixture into prepared baking dish and sprinkle evenly with Parmesan. Bake for 10-15 minutes until the cheese on top melts and begins to brown. Serve with fresh rosemary if desired.
Recipe by Port and Fin at https://portandfin.com/roasted-butternut-squash-cauliflower-quinoa-bake-with-crispy-bacon/