Stuffed Butternut Squash With Quinoa Recipe
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian, Gluten-Free, Vegan
Ingredients
Scale
- 2 medium butternut squashes, halved lengthwise and seeds removed
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups chopped kale or spinach
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: Balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with one tablespoon of olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Roast for 40 to 45 minutes, or until the flesh is tender when pierced with a fork. Once done, remove from the oven and let them cool slightly.
- While the squash is roasting, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff the quinoa with a fork and set it aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic and chopped kale. Sauté for another 3 to 4 minutes until the kale has wilted and the garlic is fragrant.
- Once the squash is cool enough to handle, scoop out a portion of the flesh from the center of each squash half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash into small pieces. In a large bowl, mix the cooked quinoa, the sautéed kale mixture, the chopped squash pieces, dried cranberries, pecans, and thyme. Season with extra salt and pepper to taste.
- Generously spoon the quinoa mixture into the hollowed-out squash halves. Place the stuffed squashes back on the baking sheet and return them to the oven. Bake for another 10 to 15 minutes at 350°F (175°C) until everything is heated through and the top is slightly golden. Drizzle with balsamic glaze if desired before serving.