1 C quinoa
3-1/2 t kosher salt, plus more to taste
6 TB extra virgin olive oil, divided plus more for greasing
4 C 1/2" cubes butternut squash (about), 1.25 lbs post-peeling
2 C diced red onion
2 TB finely minced herbs, any combination of thyme, sage, and rosemary
1 C milk, any milk fat you like (I used whole)
4 oz grated Gruyere cheese (about 1-1/4 C)
1-1/2 C fresh breadcrumbs (the original recipe suggests using 1-1/2 English muffins. I used 2 hard rolls pulsed in the food processor)
1. Preheat oven to 400F. In a medium saucepan, combine the quinoa, 2 C water, and 1 t kosher salt. Bring to a boil over high heat. Reduce heat to low, cover, and let cook for 15 min. Remove pan from heat.
2. Meanwhile, grease a rimmed sheet pan lightly with olive oil. Place cubed squash and diced onion on pan. Drizzle with 3 TB olive oil, sprinkle with 2 t kosher salt, and toss to coat. Spread vegetables out into an even layer. Transfer to oven and roast for 25-30 min or until squash and onions are just beginning to brown. Remove pan from oven. Increase oven temp to 425F.
3. Uncover quinoa pan and fluff with fork. Add 1 TB of the herbs, the milk, and half of the cheese, and mix with a spatula to combine. Transfer to a large bowl. Add the roasted squash and onions and fold gently to combine. Transfer mixture to a lightly greased 9x13" baking dish. Cover evenly with the remaining cheese.
4. In a small bowl, combine the breadcrumbs, the remaining 3 TB of olive oil, the remaining herbs, and the remaining 1/2 t salt. Toss with your fingers until the breadcrumbs are fully saturated and seasoned. Spread this evenly atop the cheese. At this point, the pan can be stashed in the fridge for as long as a day (maybe longer) and baked when needed. Baked for 20-25 min or until evenly golden. Let cool briefly before serving.