You are here: Home » Recipes » Sweet Potato, Quinoa and Butternut Squash Gratin Sweet Potato, Quinoa and Butternut Squash Gratin Recipe by Our Cookbook Collection Yield 8 servings With all its creamy richness, this dish is just a little bit indulgent, but, oh, so worth it. All of the flavors combine to make this a dish worthy of a special occasion. PrintEmail Ingredients 2 tablespoons olive oil1 large shallot, minced4 cloves garlic, minced1 chipotle chili in adobo sauce1 tablespoon adobo sauce2 cloves garlic, minced5 tablespoons quinoa flour1/2 teaspoon dried thyme2 cups low-fat milk3/4 cup parmesan cheese1/2 teaspoon salt1/2 teaspoon freshly ground black pepper3 cups sweet potato, peeled and cut into cubes1/2 large butternut squash, peeled and cut into cubes1 3/4 cups cooked quinoa1/2 cup shredded Gruyere cheese Instructions Preheat oven to 350 degrees. Heat olive oil over medium heat in a large saucepan. Add shallot, garlic, chipotle chili, garlic and adobo sauce and cook for 3 minutes. Add 4 T quinoa flour and thyme and cook for to more minutes, stirring constantly. Slowly stir in milk and whisk until well combined. Stir constantly for 3 minutes until mixture starts to thicken. Add parmesan cheese and cook until cheese melts. Remove from heat and salt and pepper to taste. Bring a large pot of water to boil. Carefully place diced sweet potatoes in pot and boil for 4 minutes. Remove with a slotted spoon. Add squash and boil for 4 minutes. Drain. Spray olive oil in an 11 x 7 baking dish. Add potatoes, squash and cooked quinoa and stir to combine. Cover with sauce and top with Gruyere cheese. Bakes for 40 minutes. Preheat broiler and broil for an additional 3 minutes, until top is golden brown. Make it Vegan: Use vegan cheese and the non-dairy milk of your choice. (I like unsweetened almond milk). Make it Cleaner: Use nonfat milk, low-fat parmesan and cut the Gruyere in half. Make it Gluten-Free: Hooray! This dish is gluten-free. Make it Quick: This dish can be made through step 4 up to 24 hours in advance. Place in the oven cold and preheat oven. Bake for 50 minutes. Reprinted with permission from Wendy Polisi’s The Quintessential Quinoa Cookbook (Skyhorse Publishing, 2012).