Stuffed Butternut Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Servings
4 people
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Calories
412 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Stuffed Butternut Squash
Description
This Stuffed Butternut Squash recipe begins by halving and roasting the squash until tender and caramelized, enhancing its natural sweetness. Meanwhile, quinoa is cooked in vegetable or chicken stock for added flavor, then set aside to rest and fluff. The filling comprises sautéed garlic, onions, and a colorful mix of red, yellow, and green bell peppers, all combined with the cooked quinoa and dried cranberries for a touch of sweetness.
The roasted squash serves as a vessel, its soft texture contrasting with the slightly chewy, flavorful quinoa mixture. The caramelized exterior of the squash adds a subtle depth, complementing the savory and sweet elements of the filling. Seasoning with salt and pepper is adjusted to taste, highlighting the various components without overpowering them.
This dish works well as a vegetarian main or a substantial side. The bright pomegranate seeds, grated Parmesan, and fresh cilantro added at finishing bring bursts of freshness and richness, creating an inviting plate for any meal. The recipe's use of whole, fresh ingredients ensures a satisfying texture and flavor balance suitable for a variety of palates.
The nutritional information is approximate and may vary depending on ingredient brands and quantities used.
Ingredients
- 2 small butternut squash
- ½ cup quinoa
- 1 cup vegetable stock or chicken stock
- 2 tablespoons olive oil
- 2 teaspoons garlic minced
- 1 onion finely chopped
- ¾ cup bell pepper mix of red, yellow and green
- salt to taste
- black pepper to taste
- ½ cup dried cranberries
To finish
- ¼ cup pomegranate seeds
- ¼ cup Parmesan Cheese grated
- cilantro chopped, leaves
Instructions
- Slice butternut squash into half lengthwise. Scoop out the seeds from the squash. Arrange squash boats on a baking tray that is greased with olive oil.
- Drizzle olive oil, and sprinkle salt and pepper. Rub it evenly over the squash.
- Roast in preheated oven at 400 F for 45 to 50 minutes or until butternut squash is fork tender.
- While the squash is getting roasted, let's make the filling.
- Boil 1 cup of stock in a saucepan. Season with a little salt. Add quinoa and cook on medium-low flame. Once all liquids are dried out and the quinoa looks cooked, turn off the flame, cover it with a plate and let it sit for 15 minutes.
- Fluff-cooked quinoa with a fork.
- In a pan heat olive oil. Sauté garlic. Add in chopped onions and saute until onions turn translucent.
- Add bell peppers and cook for a few minutes. Season with salt and pepper.
- Cooked quinoa into the pan and toss well. Add the cranberries, toss well and keep aside.
- Butternut squash should be done by now. Let it sit for few minutes outside.
- Scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.
- Fill butternut squash with quinoa filling.
- Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.
- Finally garnish with pomegranate seeds, and grated Parmesan cheese, and sprinkle with freshly chopped coriander. Serve hot.
Notes
- Approximate nutritional values may vary significantly depending on specific ingredient choices.
- Roast the butternut squash until fork tender for best texture and flavor.
- Let quinoa rest covered after cooking to improve fluffiness before mixing.
- Add fresh pomegranate seeds, Parmesan, and cilantro just before serving for brightness and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 78g | 26% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 355mg | 15% |
| Potassium | 1582mg | 34% |
| Fiber | 11g | 44% |
| Sugar | 24g | 48% |
| Vitamin A | 40915IU | 818% |
| Vitamin C | 118mg | 131% |
| Calcium | 277mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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