Stuffed Butternut Squash
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
625 kcal
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Course
Main Course
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Cuisine
American
Stuffed Butternut Squash
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These stuffed butternut squash are a great main dish for vegetarians at your Thanksgiving dinner or as a side dish for anyone to gobble up!
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Ingredients
Stuffed Butternut Squash:
- 2 medium butternut squash cut in half lengthwise with seeds removed
- Olive oil for brushing
- 3/4 cup quinoa rinsed
- 1 1/2 cups vegetable broth or water
- 1 cup Shiitake mushrooms sliced
- 2 garlic cloves chopped
- 1/3 cup walnuts chopped
- 2 sprigs fresh thyme
Italian Salsa Verde (makes 1 cup):
- 1 tablespoon capers
- 1/4 cup basil leaves
- 1 cup parsley leaves and tender stems
- 2 tablespoons chopped chives (about 3 long ones)
- 1 garlic clove, peeled
- 1/2 cup olive oil
- 3 tablespoons lemon juice (about one medium lemon)
- 1/2 teaspoon kosher salt
Instructions
For the Butternut Squash:
- Preheat the oven to 400 degrees. Place the squash, cut side down, on a parchment lined baking sheet and bake for 45 minutes.
- While the squash roasts, place the quinoa and broth or water in a medium size pot. Bring to a boil, reduce to a simmer and cover for 15 minutes or until water is absorbed and quinoa is tender.
- While quinoa is cooking, heat a thin layer of oil in a large saute pan over medium high heat and saute the mushrooms for 4 minutes. Add the garlic cloves and saute one more minute or until mushrooms are golden and tender.
- Place the walnuts on a baking sheet in the preheated oven and toast for 10 minutes or until lightly golden.
- Add the sautéed mushrooms, walnuts and leaves of the thyme into the quinoa and stir to combine.
- Spoon the quinoa mixture generously into each halved squash, lightly pressing down to fit more mixture.
- Return the squash to the oven and bake for 10 minutes or until warmed through. Remove and drizzle with Italian Salsa Verde.
For the Italian Salsa Verde:
- Place ingredients in a food processor and puree until smooth(ish).
Notes
- Lay the squash on its side on a sturdy cutting board. Cut off the top and bottom half inch of the squash using a sharp chef's knife.
- Now that you have a flat bottom to help stabilize, cut the butternut squash in half lengthwise. They can be a little stubborn sometimes to cut through. Be careful and gently wedge your knife down the center.
- No need to peel your butternut squash for this recipe. The skin of butternut squash is edible when it's cooked. Next, scoop out the seeds with a spoon and your squash is ready to be roasted.
Nutrition Information
Show Details
Calories
625kcal
(31%)
Carbohydrates
73g
(24%)
Protein
12g
(24%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
21g
Sodium
730mg
(30%)
Potassium
1831mg
(52%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
41492IU
(830%)
Vitamin C
106mg
(118%)
Calcium
238mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 730mg | 30% |
| Potassium | 1831mg | 39% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 41492IU | 830% |
| Vitamin C | 106mg | 118% |
| Calcium | 238mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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