13
Nov

Autumn Harvest Stuffed Butternut Squash

Serves 4 | Allergy-friendly: no eggs, seafood, or chicken

Ingredients:

  1. 2 medium butternut squashes, halved and seeds removed
  2. 1 cup cooked quinoa
  3. 1/2 cup mushrooms, sliced
  4. 1/4 cup onion, chopped
  5. 1/4 cup dried cranberries
  6. 1/4 cup chopped pecans
  7. 1 clove garlic, minced
  8. 1 tbsp olive oil
  9. 1/2 tsp cinnamon
  10. 1/4 tsp nutmeg
  11. Salt and pepper to taste
  12. Fresh basil or parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brush the cut side of the squash with olive oil, sprinkle with salt and pepper, and roast cut-side down for 30–35 minutes until tender.
  3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until softened.
  4. In a bowl, mix cooked quinoa, sautéed vegetables, cranberries, pecans, cinnamon, nutmeg, salt, and pepper.
  5. Flip roasted squash cut-side up and spoon the quinoa mixture into each half.
  6. Return to oven and bake for an additional 10–15 minutes to warm the filling.
  7. Garnish with fresh herbs and serve warm.