Honeynut Squash (roasted and stuffed)
User Reviews
4
Honeynut Squash (roasted and stuffed)
Description
This recipe starts by halving and roasting honeynut squash brushed with olive oil and lightly seasoned with salt and pepper. Meanwhile, a filling is prepared by sautéing finely diced mushrooms with onions, garlic, and seasoning, then wilting chopped kale. Cooked quinoa and grated Parmigiano Reggiano cheese are folded into this mixture.
The roasted squash cavities are filled with this stuffing, and an optional breadcrumb topping can be added for texture before further roasting. The cooking lends a tender texture to the squash flesh and combines with the savory, cheesy stuffing components for a balanced flavor profile featuring sweet squash, umami mushrooms, and fresh greens.
The dish can be served garnished with additional Parmesan if desired, enhancing the cheese notes. It serves as a filling vegetarian entrée or side and benefits from the natural sweetness and nutty flavor of honeynut squash paired with hearty quinoa and vegetables.
Ingredients
For the squash
- 4 whole honeynut squash
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
For the Stuffing
- 1 cup quinoa at room temperature, cooked
- 1 tablespoon olive oil
- 8 ounces mushroom finely diced
- ½ medium onion diced
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes Optional, skip if you don't like it spicy, crushed
- 1½ cups kale tough stems removed, finely chopped, finely chopped leaves
- ¾ cup parmigiano reggiano freshly grated
BREADCRUMB TOPPING (optional)
- ½ cup breadcrumbs fresh
- olive oil drizzle of
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Cut 4 whole honeynut squash in half, vertically and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and brush it into the flesh. Sprinkle 1 pinch salt and 1 pinch black pepper. Place halves onto the baking sheet and roast for 20 minutes.
- Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium heat and add 8 ounces finely diced mushrooms and ½ teaspoon salt.
- Saute for 4-5 minutes,until the fungi give up their liquid, then stir in ½ medium onion, 1 clove garlic, ½ teaspoon pepper, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes.
- When the mixture is aromatic and the onions are softened, stir in 1½ cups finely chopped kale leaves and reduce heat to a low simmer. Cover with the lid and steam the kale until it wilts, about 1 minute.
- Remove from the heat, stir in 1 cup cooked quinoa and ¾ cup Parmigiano Reggiano, and stir until combined. Set aside.
- When the veg is done, fill the cavities with the stuffing and sprinkle with ½ cup fresh breadcrumbs. Add a drizzle of olive oil over the crumbs and bake for an additional 10 minutes.
- If the breadcrumbs need additional browning, turn on the broiler and cook until the breadcrumbs start to brown (about a minute or two).
Notes
- Offering extra freshly grated Parmesan at serving can heighten the cheese flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 17421 kcal
% Daily Value*
| Calories | 174.21kcal | 9% |
| Carbohydrates | 12.59g | 4% |
| Protein | 6.24g | 12% |
| Fat | 6.84g | 11% |
| Saturated Fat | 2.18g | 11% |
| Polyunsaturated Fat | 0.86g | 5% |
| Monounsaturated Fat | 3.46g | 17% |
| Cholesterol | 6.38mg | 2% |
| Sodium | 356.74mg | 15% |
| Potassium | 221.9mg | 5% |
| Fiber | 1.58g | 6% |
| Sugar | 1.54g | 3% |
| Vitamin A | 544.59IU | 11% |
| Vitamin C | 4.42mg | 5% |
| Calcium | 149.82mg | 15% |
| Iron | 1.09mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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