Stuffed Butternut Squash with Quinoa and Cranberries [ 1 hour ]
With its vibrant colors and comforting flavors, this Stuffed Butternut Squash with Quinoa and Cranberries is a feast for both the eyes and the palate. Roasted to perfection, the butternut squash becomes a sweet and tender vessel for the savory and slightly tart quinoa filling. Whether you're hosting a holiday dinner or just in the mood for a cozy meal, this dish is a true celebration of autumn's finest ingredients.
Ingrédients
- 1 large butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons maple syrup
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the butternut squash lengthwise and remove the seeds.
- Brush the flesh with 1 tablespoon of olive oil and place cut side down on a baking sheet.
- Roast in the oven for 40-50 minutes or until tender.
- While the squash roasts, rinse the quinoa and cook it in the vegetable broth according to package instructions.
- In a skillet, heat the remaining olive oil over medium heat and sauté the shallots until soft and translucent, about 5 minutes.
- Add the cooked quinoa, dried cranberries, pecans, cinnamon, nutmeg, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.
- Remove from heat and stir in the maple syrup and fresh parsley.
- Once the squash is done, carefully scoop out some of the flesh to create a well for the stuffing.
- Stuff each half with the quinoa mixture.
- Return stuffed squash to the oven for an additional 10 minutes to heat through.
- Serve warm and enjoy!
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 50gProtéines: 8gFat: 13gSucre: 15g
Tried this recipe?Let us know how it was!