Roasted Butternut Squash Stuffed With Quinoa
This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!
INGREDIENTS
- 2 small butternut squash, about 2 ½ pounds
- ½ cup quinoa, uncooked
- 1 cup water, or vegetable stock
- 2 tablespoons olive oil, divided
- 2 teaspoons garlic, minced
- 1 shallot onion, finely chopped
- ½ cup bell peppers, diced small
- 1 teaspoon Italian dried herbs
- salt and black pepper to taste
- ⅓ cup dried cranberries
For Topping
- ¼ cup Parmesan cheese, grated
- parsley leaves, chopped
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
- Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
- While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
- In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
- Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
- Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
- Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
- Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
- Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!
NOTES
- Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
- Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
- To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave. - To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
- Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 385kcalCarbohydrates: 73gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 123mgPotassium: 1565mgFiber: 11gSugar: 19gVitamin A: 40723IUVitamin C: 107mgCalcium: 282mgIron: 4mg
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