Butternut Bam!

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!

Nutrition Facts

Serving size: 3x5 slice

From Fat30.6%
From Saturated Fat8.9%
From Sugar0%


Ingredient 6 servings 50 servings
Butternut Squash2 #100 #
Vegetable stock2 cups6.25 gallons
Quinoa1 cup50 cups
Salt.5 tsp8.3 Tbsp
Olive Oil2 tbsp2.08 cup
Onion1 small50 small
Garlic Cloves2 large30 large
Black Pepper1 tsp8 tbsp
Fresh Eggs2 large100 large
Parmesan Cheese2 oz6.25 #
Panko Bread Crumbs1/4 cup12.5 cups
Accent spice2 tsp3 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.