The humble butternut squash!
It can be steamed, baked, mashed, or baked into a pie or sweet cakes. I really wanted to try something different - on the savory side. hmm...a little cheese, a little garlic, some fresh herbs and Voila! A simple, frugal and nutritious side dish for your autumnal meals!
Enjoy this unique side dish with all its nutrition - a massive amount of vitamin A, high in protein, fiber and essential minerals.
2 butternut squashes, peeled, seeded and cut into large chunks
1 cup gluten-free quick cooking oatmeal
1/3 cup quinoa, rinsed
1/2 cup grated parmesan cheese + more for sprinkling
1/2 cup feta cheese, crumbled
5 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon sage
salt and pepper to taste
Fresh chopped parsley to serve
Place the prepared squash into a stock pot with about 1 cup of water in the bottom. Cover and steam for 15 minutes or until the squash is tender, but not mushy. Drain and leave in the sieve for about 15 minutes to allow any extra moisture to leave the squash.
Preheat the oven to 375F.
In a large bowl, combine the drained squash, oatmeal, quinoa, eggs, parmesan, garlic and spices. Gently fold in the feta.
Spread the mixture into a parchment lined 9x13 baking pan (I used two 8x8 baking pans to get maximum crispy edges) and baked for 30-40 minutes or until the edges are browned and the center is set. Remove and cool for about 15 minutes.
Cut into squares - I love to serve this with some spicy lentils and rice.