Cranberry, Feta and Quinoa Stuffed Butternut Squash

Name: Cranberry, Feta and Quinoa Stuffed Butternut Squash
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 people
Ingredients: 2 large butternut squash; 2 tablespoons olive oil; salt and pepper to taste; 1 red onion; 2 teaspoons cinnamon; 2 teaspoons cumin; 250 g cooked quinoa; 200 g fresh cranberries; 100 g feta cheese; 2 tablespoons chopped mint

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4 people
Calories
414 kcal
Course
Main Course
Cuisine
Fusion, Middle Eastern, British

Cranberry, Feta and Quinoa Stuffed Butternut Squash

Nash Knight

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In need of a gorgeous vegetarian Christmas main that is easy to make and can be prepared in advance? This Cranberry, Feta and Quinoa stuffed Butternut Squash could be exactly what you are looking for! It’s also gluten free, can easily be adapted to make it dairy free and is chock full of goodness!!

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Ingredients

Servings

2 large butternut squash cut in half lengthways and seeds removed
2 tablespoons olive oil
salt and pepper to taste
1 red onion diced
2 teaspoons cinnamon
2 teaspoons cumin
250 g cooked quinoa I used 1 pack of Merchant Gourmet ready to eat red and white quinoa
200 g fresh cranberries defrosted first, if frozen
100 g feta cheese crumbled
2 tablespoons chopped mint plus extra for garnish

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Instructions

Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
Cut the two butternut squash in half lengthways and remove the seeds using a spoon. Drizzle with a little olive oil, sprinkle over some salt and pepper and roast for 1 hour in your preheated oven.
About 10 minutes before the butternut squash is due to come out of the oven, gently fry the diced onion in 1 tablespoon of olive oil for 5 minutes, then add 2 teaspoons cinnamon and 2 teaspoons cumin and fry for 1 more minute.
Add the whole pack of Merchant Gourmet quinoa and stir to coat the quinoa in the onions and spices. Turn off the heat. Add most of the cranberries and feta, and 2 tablespoons of chopped mint and stir gently.
Take the butternut squash halves out of the oven and scoop out the flesh, leaving a ½ cm border. Roughly chop the flesh and add it to the quinoa mixture.
Fill the butternut squash halves with the quinoa mixture and top with the remaining cranberries and feta.
Cook the stuffed butternut squash halves for 10-15 until the feta is brown on top and the filling is warmed through. Sprinkle with extra mint and serve.

Notes

This Cranberry, Feta and Quinoa stuffed Butternut Squash is also a great make-ahead recipe, because it is really easy to reheat the next day. Simply place the stuffed butternut squash in a cold oven, turn the oven up to 200C / 180C fan / gas mark 6 / 400F and heat for about 20 minutes until piping hot all the way through.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 414kcal (21%) Carbohydrates 68g (23%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 303mg (13%) Potassium 1558mg (45%) Fiber 13g (52%) Sugar 13g (26%) Vitamin A 40117IU (802%) Vitamin C 88mg (98%) Calcium 350mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories	414kcal	21%
Carbohydrates	68g	23%
Protein	11g	22%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	22mg	7%
Sodium	303mg	13%
Potassium	1558mg	33%
Fiber	13g	52%
Sugar	13g	26%
Vitamin A	40117IU	802%
Vitamin C	88mg	98%
Calcium	350mg	35%
Iron	5mg	28%