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Cranberry Quinoa Stuffed Roasted Butternut Squash

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Cranberry Quinoa Stuffed Butternut Squash
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Category: Plant-based

Delicious, healthy stuffed butternut squash with quinoa, cranberries, pecans and feta cheese. An easy, satisfying vegetarian recipe that is perfect for fall!

Ingredients

Scale
  • 1 butternut squash, cut in half lengthwise and seeded
  • 4 Tablespoon olive oil, divided
  • Salt and pepper
  • 1 small yellow onion, minced
  • 1 cup (170g) quinoa, uncooked and rinsed
  • 1 1/2 cup (360 ml) water
  • 1 cup (100g) cranberries, dried or fresh
  • 3/4 cup (95g) pecans
  • 1 teaspoon mustard
  • 1/2 lemon, juice
  • 1 teaspoon apple cider vinegar
  • 1 cup (150g) feta cheese, crumbled
  • Fresh cilantro

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Arrange the butternut squash halves on a baking tray, cut sides up. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375°F (190°C).
  3. While the squash is baking, heat 1 tablespoon of olive oil in a saucepan and melt the onions until translucent. Add the quinoa, cover with water and port to a boil. Reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Fluff with a fork, then add the cranberries and pecans.
  4. In a small ball, mix the remaining olive oil, lemon juice, mustard, apple cider vinegar, salt and pepper. Pour into the quinoa and stir well.
  5. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch (1,5 cm) thick border around the sides and a 3/4-inch (2 cm) border along the bottom. Mix the flesh with the quinoa filling.
  6. Stuff the quinoa filling into the squash halves, then bake at 375°F (190°C) until hot, about 10 additional minutes. Sprinkle with feta cheese, cilantro, and serve warm.

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https://www.delscookingtwist.com/cranberry-quinoa-stuffed-roasted-butternut-squash/