Some version of this is one of my favorites in the Fall. Another awesome class in the books here!

Butternut squash are my favorite member of the family, and there are a qite a few reasons why.

For starters, they are super versatile. In this recipe alone they are the main vehicle for the dish AND the base of the sauce on top!

They are also the sweetest of the squash, which is definitely a winner for me!

They are also a great source of beta carotenes, a precursor to vitamin A (as are most yellow/orange colored fruits and veggies).

The list is longer, but I’d rather get to the recipe!

Enjoy!

Quinoa-Stuffed Butternut Squash

Cook and Prep Time: 60 minutes

Serves: 4

You Need

  • 2 Butternut Squash, halved, stems and seeds removed
  • 1 can Pinto Beans, rinsed and drained
  • 2 stalks Celery, chopped
  • ½ cup Nuts, chopped
  • ½ cup Dried Fruit of choice
  • 1 cup Quinoa, cooked
  • 1 Red Onion, diced
  • 5 oz. Spinach.
  • 4-5 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil
  • 1 tbsp. Rosemary

For the Sauce:

  • The scooped-out insides of the Roasted Butternut Squash
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • Salt, to taste
  • Black Pepper, to taste
  • 2-3 tbsp. Water or Vegetable Stock + more, if needed

DIRECTIONS

  1. Preheat oven to 375˚F.  Line and lightly oil the bottom of 1 baking tray.  Rinse and chop the produce accordingly.
  2. Place acorn squash cut-side down on the baking tray.  Once hot, bake until tender, 35-45 minutes. 
  3. Set a large skillet to medium heat.  Add 1 tbsp. olive oil.  Once hot, add garlic, onion, and celery.  Cook until softened, about 5 minutes, stirring occasionally to avoid burning.
  4. Blanch the spinach in boiling water.  Strain and set aside for step 6.
  5. Add nuts, beans, and dried fruit.  Cook until warmed through, about 2 minutes. 
  6. Add quinoa, spinach, and season with salt, pepper, and rosemary.  Toss to combine and warmed through, 2-3 minutes.
  7. Make the sauce.  Add all ingredients to blender.  Pulse until smooth!
  8. Once the squash has cooled, stuff the squash with the mixture from the skillet.  Add salt and pepper as needed.  Enjoy!