Roasted butternut squash stuffed with quinoa & veggies.
I posted this picture on Instagram the other day and you guys seemed to love it. Here you go, with the recipe for my take on roasted butternut squash stuffed with quinoa and veggies.
We made this for dinner the other night and the family loved it. It is such a healthy filling nutritious meal with a lot of flavors and textures.
Definitely, something I would make again. Mostly because I am curious to know how it would taste with different stuffings!
It’s such a stunning centerpiece to impress your guests with, even the non-vegan ones.
Even though this recipe might look complicated, don’t be scared, it’s not. It’s very easy to do but has an impressive effect on the dining table.
It’s really just a matter of roasting a butternut squash then scooping the flesh and filling it with a flavorful mix of quinoa and veggies.
Pretty impressive for so little work, right?!
This roasted butternut squash stuffed with quinoa and veggies is packed with flavors.
It’s filling and warming.
Easy to make.
Makes a great balanced meal.
Perfect winter recipe.
The sides I made and served it with are quite easy to make but goes so well with this recipe. I made a simple and quick sautéed green beans and topped them with slivered almonds. Also made some garlic cauliflower mash and a flavorful miso onion gravy.
- 1 Butternut squash medium size
- 2 Tbsp Olive oil
- Salt to taste
- Pepper to taste
- 2 Cup Quinoa
- 4 Cup Veggie broth store-bought or homemade
- 1/2 Cup Green beans fresh or frozen
- 1/2 Cup Zucchini chopped
- 4 Cloves of garlic minced
- 2 Tbsp Coconut oil
Preheat your oven at 180°C. Cut your butternut squash in half and place in a baking sheet.
Season to taste with salt and pepper, drizzle olive oil and bake for 25min or until it's cooked all the way thru. Let it cool down.
Now for the quinoa and veggies, In a medium saucepan, add your coconut oil, chopped veggies and minced garlic. Sautee over medium heat for 1min.
Add quinoa and broth. Bring to a boil then cover your saucepan and reduce to low heat.
Simmer for 15min. Remove the lid and take off the heat. Fluff the quinoa with a fork and reserve.
Back to the butternut squash, take each half and using a spoon, scoop out the flesh.
Carefully pack well each half of your butternut squash with the cooked quinoa and veggies.
Using some aluminum foil, cover the top of one of the halves of the butternut. Flip carefully on the side with the aluminum foil over the other half.
Remove the aluminum foil carefully and slowly.
Tigh a knot on your butternut squash with a food grade string (optional) and serve.
If you are like me and can’t get enough of butternut squash, check out this easy one-pot spicy and sweet butternut squash soup recipe.
If you try this recipe and like it, please consider rating it with the star rating system & leave a comment down below. I really appreciate reading your awesome comments. For even more recipes and food inspo, you can find me on Instagram @glowingblush or Pinterest . Thanks for stopping by!