Stuffed Butternut Squash (Cozy Main or Side)
A hearty and flavorful dish perfect for cozy dinners or holiday gatherings, featuring roasted butternut squash filled with a savory quinoa and lentil mixture.
Ingredients
Vegetables and Grains
- 2.2 lb butternut squash (1 medium to large)
- ⅓ cup raw quinoa (or 1 cup cooked)
- 1 cup cooked or canned lentils
- 3 cups spinach (chopped)
- ½ brown onion diced onion
- 2 garlic cloves diced garlic
- ⅓ cup roasted almonds (roughly chopped)
- ¼ cup dried cranberries
- 3 oz feta cheese (or vegan feta)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin (double if you love cumin flavor)
- 2 tablespoons extra virgin olive oil
- to taste Salt and black pepper
Instructions
- Preheat oven to 350°F / 180°C. Cut the squash in half lengthwise, scoop out seeds, and season with 1 tbsp olive oil, salt, pepper, and paprika. Roast for 30-35 minutes until fork-tender.
- Cook quinoa in 1 cup water until absorbed, then steam for 5 minutes and fluff.
- Sauté onion in 1 tbsp olive oil until translucent, add garlic and spinach, cook until wilted. Mix in lentils, quinoa, cumin, salt, and pepper. Cool slightly.
- Chop almonds, add cranberries and feta to the mixture, then season to taste.
- Gently scoop out flesh from squash ends, fill with the mixture, and bake for 5 minutes to warm. Serve garnished with herbs.
Notes
Ensure to season the filling well for maximum flavor.