Ingredients
Stuffed Butternut Squash
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2 medium butternut squash, cut in half lengthwise with seeds removed
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Olive oil, for brushing
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3/4 cup quinoa, rinsed
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1 1/2 cups vegetable broth or water
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1 cup shiitake mushrooms, sliced
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2 garlic cloves, chopped
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1/3 cup walnuts, chopped
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2 sprigs fresh thyme
Italian Salsa Verde (makes about 1 cup)
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1 tablespoon capers
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1/4 cup basil leaves
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1 cup parsley leaves and tender stems
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2 tablespoons chives, chopped
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1 garlic clove, peeled
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1/2 cup olive oil
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3 tablespoons lemon juice
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1/2 teaspoon kosher salt
Instructions
Roast the Squash
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Preheat the oven to 400°F (205°C).
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Place the squash halves cut side down on a parchment-lined baking sheet.
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Bake for 45 minutes, or until tender.
Cook the Quinoa
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In a medium pot, combine the quinoa and broth (or water).
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Bring to a boil, then reduce to a simmer.
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Cover and cook for 15 minutes, or until the liquid is absorbed and quinoa is tender.
Prepare the Filling
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Heat a thin layer of olive oil in a large sauté pan over medium-high heat.
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Cook the mushrooms for about 4 minutes.
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Add the garlic and sauté for 1 minute, until fragrant and mushrooms are golden.
Toast the Walnuts
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Spread the walnuts on a baking sheet.
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Toast in the oven for 10 minutes, or until lightly golden.
Combine the Filling
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In a bowl, combine the cooked quinoa, mushrooms, walnuts, and thyme leaves.
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Stir well to distribute the ingredients evenly.
Stuff the Squash
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Spoon the quinoa mixture into each roasted squash half.
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Lightly press the filling down so more mixture fits.
Final Bake
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Return the stuffed squash to the oven and bake for 10 minutes, until heated through.
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Remove from oven and drizzle with Italian salsa verde before serving.
Notes
Cutting the Squash Safely
Cut a small slice from the top and bottom of the squash first so it sits flat before slicing lengthwise.
No Need to Peel
Butternut squash skin becomes soft and edible after roasting, saving prep time.
Make Ahead
Prepare the quinoa filling and salsa verde a day in advance. Assemble and bake the squash when ready to serve.
Extra Filling Idea
Any leftover quinoa mixture works great in salads, grain bowls, or wraps the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Cuisine: American
