Stuffed Butternut Squash With Quinoa Recipes

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

STUFFED BUTTERNUT SQUASH WITH QUINOA AND MUSHROOMS

Steps:

• Preheat the oven to 190 C. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp).
• Roast for about 55-65 minutes until golden brown. It is ready when it starts caramelizing around the edges and is tender (check with a fork).Start making the filling whilst the butternut squash is roasting. That way when the squash comes out of the oven you'll be able to stuff it straight away.
• Cook the quinoa according to packet instructions. In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture). Season to taste and set aside until the butternut squash is cooked.
• Remove the butternut squash from the oven (keep the oven on). Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.
• You are now ready to stuff the squash. Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C). Remove from the oven, set aside for 5 minutes then serve.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

Steps:

• Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
• Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

QUINOA-STUFFED BUTTERNUT SQUASH

Steps:

• This recipe is all about roasted butternut squash, feta cheese, greens & quinoa but check out our tips to adapt the filling to whatever you have on hand in your fridge and pantry. Start with your butternut squash: Then, make sure you're on a stable cutting board with a sharp chef's knife, and cut it in half. Now, it's time to roast it. Put the squash skin-side down on a baking sheet or oven-proof dish. Scoop out the seeds and save those to be roasted later. Drizzle the squash generously with olive oil, salt and pepper. Sprinkle some cinnamon overtop if you have it, or another spice you have on hand (paprika, chili powder and dried herbs would be great options). Bake at 350°F until the squash is pretty tender when you prick it with a fork, about 30 minutes. While the squash is roasting, make your filling. You'll need a bit more or less depending on the size of your squash, so aim for a bit more and save any leftovers to enjoy as a salad for another meal. To make the filling, combine a couple handfuls of broccoli chopped in small pieces, a small handful of dried currants, and a handful of crumbled feta cheese. To that, add about 1 cup of cooked quinoa. This recipe is incredibly versatile when it comes to the filling, so play around with what you have on hand or what needs to be used up in your fridge or pantry. The key to the deliciousness here is to combine a veg, a grain, some salty cheese and dried fruit. Here are a quick list of substitutes that would be equally tasty if you want to switch it up: - For the veg: we've used broccoli, but diced peppers, zucchini or cherry tomatoes would work as well. - For the grain: we've used quinoa (actually a seed..!) but you could use farro, couscous, orzo or even rice. Just make sure it's cooked before adding it to the other filling ingredients. - For the cheese: we've used feta cheese, but you could opt for shredded mozzarella cheese, crumbled ricotta or goat cheese, or even cottage cheese. - For the dried fruit: we've used currants, but you could use cranberries, cherries or chopped apricots or dates. Now, that your filling is done, scoop out the flesh from your butternut squash, leaving a small border on the sides and bottom so it keeps its shape. You can now chop up the scooped flesh and add it your filling. Season the lot with olive oil, salt and pepper and a generous splash of vinegar (red wine, apple cider or sherry). Scoop your filling into the butternut, lightly packing and mounding it. Now it's back to the oven for another 35 minutes or so, or until the butternut squash is completely soft, and the top is lightly golden.

QUINOA-STUFFED SQUASH BOATS

Steps:

• Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.