Stuffed Butternut Squash
Stuffed Butternut Squash With Quinoa & Mushrooms brings together the natural sweetness of roasted butternut squash, the nutty goodness of quinoa, and the earthy richness of mushrooms.
Servings: 3 people
Equipment
- Baking Sheet
- Sharp Knife
- Spoon or Melon Baller
- Sauté Pan
Ingredients
- 1 medium butternut squash
- 1 cup quinoa
- 2 cups cremini mushrooms chopped
- 1 onion finely chopped
- 2-3 cloves of garlic minced
- Fresh thyme and sage
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Place squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 40-45 minutes until squash is tender.
- While the squash roasts, rinse quinoa and cook it according to package instructions.
- Sauté onion and garlic in a pan with olive oil until soft.
- Add mushrooms to the pan and cook until browned.
- Mix cooked quinoa, sautéed veggies, fresh thyme, and sage in the pan.
- Fill the roasted squash halves with the quinoa mixture.
- Bake for 15-20 more minutes until flavors meld.
Notes
Substitutions
- Use different squashes like acorns or sweet potatoes.
- Swap cremini mushrooms with other types like shiitake.
- Add cheese like Parmesan for richness.
- Include nuts or seeds for crunch.
- Try dried fruit like cranberries for sweetness.
- Serve with a side salad or protein like chicken.
- Choose a symmetrical squash for even cooking.
- Prep quinoa and chop veggies while squash roasts.
- Let the quinoa sit covered before fluffing.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Gently reheat in the oven at 350°F (175°C).
- Avoid freezing for the best texture.