By Maureen F. and Sarah M. from Hudson MIddle Schools, Hudson, OH.
"The powerhouse quinoa grains paired with velvety butternut squash and cheese, makes eating healthy a hit! Light, luscious,and packed with protein! The kids will think its bad its so good!
Serving size: 3x5 slice
|From Saturated Fat||8.9%|
|Ingredient||6 servings||50 servings|
|Butternut Squash||2 #||100 #|
|Vegetable stock||2 cups||6.25 gallons|
|Quinoa||1 cup||50 cups|
|Salt||.5 tsp||8.3 Tbsp|
|Olive Oil||2 tbsp||2.08 cup|
|Onion||1 small||50 small|
|Garlic Cloves||2 large||30 large|
|Black Pepper||1 tsp||8 tbsp|
|Fresh Eggs||2 large||100 large|
|Parmesan Cheese||2 oz||6.25 #|
|Panko Bread Crumbs||1/4 cup||12.5 cups|
|Accent spice||2 tsp||3 1.3 Tbsp|
1) Cut squash into large pieces
2) Steam in minimal water until tender about 15 minutes
3) Remove from heat and allow squash to release steam and drain, set aside to cool
4) Cook the quinoa. Wash grains well in colander under running water. Cook the quinoa in 2 cups of water or stock with salt to taste for about 15 minutes
5) Preheat the oven to 400 degrees. Lightly oil the baking dish.
6) Heat 1 tbsp of olive oil in skillet and saute the chopped onion over med heat for 3 - 4 minutes. Add the garlic and accent spice. Saute until fragrant, about 1 minute.
7) Mashe butternut squash and blend lightly with an blender. Add the onion mixture, cooked quino, beaten eggs, and cheese and blend to mix.
8) Saute the bread crumbs until lightly colored in remaining olive oil. Spread the butternut squash and quinoa mixture evenly in baking dish. Top with sauteed bread crumbs.
9) Bake in oven or about 20 minutes until cheese is melted and top is golden.