Back when I was getting my education in nutrition, one of the assignments was to create a recipe that could serve as a complete nutritional meal, with appropriate meal proportions of proteins, sugars, and carbs. It also needed to be able to feed almost every style of diet. I was on a much healthier food kick than in recent years, and was eating a pescatarian diet, but also hanging out with a lot of vegetarians and vegans. I wrote this recipe, Roasted Butternut Squash w/ Quinoa Stuffing, to accommodate most of us.
We also had to make the recipe and bring it in on the last day of class, complete with recipe cards for everyone who wanted one. Most people seemed to like it. I haven’t made it since that class, but I keep meaning to. Maybe now that I’m reminded of it, I will. Don’t forget to tell me what you think in the comments below, and tag me on Instagram!
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Roast Butternut Squash with Quinoa Stuffing
- 2 Butternut Squash halved lengthwise and seeded
- 1 C. Quinoa
- 2 C. Vegetable Broth
- 1 Tbsp. Olive Oil
- 1 Medium Red Onion diced
- 1 Red Delicious Apple cored and diced
- 1/2 C. Dried Cranberries
- 1/2 Tsp. Marjoram
- 1/2 Tsp. Rosemary
- Salt & Pepper
- Preheat oven to 375ºF
- Cook quinoa in vegetable broth according to package directions
- Heat oil in a medium skillet on medium heat.
- Add onion and cook about 5 minutes, or until translucent.
- Add apple, and cook 5 minutes, or until onion is slightly brown and apple is soft.
- Combine apple and onion mixture with quinoa, adding cranberries, marjoram, and rosemary.
- Fill squash receptacles with mixture, packing in as much as you can, and allowing to overflow slightly.
- Sprinkle with salt and pepper.
- Bake 40-50 minutes, or until squash flesh is fork-tender.
- Serve any remaining quinoa stuffing as a side, or reserve for leftovers later in the week. It pairs well with the slow cooker cranberry sauce and crispy roasted duck.
- If you like cheese, add smoked gouda to the stuffing with the cranberries and spices, and before packing it into the squash.