Vegetarian Stuffed Buttercup Squash Recipe

Roasted Stuffed Butternut Squash Minimalist Baker Recipes

WebDec 6, 2018 · Instructions. Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner …

Rating: 4.9/5(44)
1. Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner or grease a 9x13-inch (or similar size) baking dish.
2. In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
3. Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.
4. Scoop out seeds with a spoon or ice cream scoop. Then brush with oil (or water) and sprinkle with coconut sugar, cinnamon (optional), and salt. Place cut-side down on a lined baking sheet or baking pan.

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Quinoa Stuffed Butternut Squash with Cranberries and …

WebApr 29, 2024 · Reduce the oven temperature to 375 degrees. While the squash is baking, place the broth in a small saucepan and bring to a …

1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
3. In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
4. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.

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