One Pot Butternut Squash Pilaf Recipe By Tasty

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FESTIVE STUFFED BUTTERNUT SQUASH RECIPE BY TASTY



Festive Stuffed Butternut Squash Recipe by Tasty image

Here's what you need: butternut squash, olive oil, onion, garlic, chickpeas, fresh thyme, dried sage, salt, pepper, quinoa, vegetable broth, kale, pumpkin seeds, dried cranberries, cooking twine

Provided by Rachel Gaewski

Categories     Sides

Yield 6 servings

Number Of Ingredients 15

1 butternut squash
2 tablespoons olive oil, divided
½ onion, diced
2 cloves garlic
¾ cup chickpeas
1 teaspoon fresh thyme
1 teaspoon dried sage
1 teaspoon salt
pepper, to taste
½ cup quinoa, uncooked
1 ½ cups vegetable broth
2 cups kale
¼ cup pumpkin seeds
¼ cup dried cranberries
cooking twine

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut butternut squash in half lengthwise and scoop out seeds.
  • Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
  • Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
  • In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
  • Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
  • Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
  • Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
  • After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
  • Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
  • Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
  • Carefully flip one squash half on top of the other.
  • Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
  • Return stuffed squash to oven for 5-10 more minutes.
  • Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 51 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

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