Stuffed Butternut Squash Recipe 3

When the weather starts to cool down and you’re craving a warm, comforting meal that’s also nutritious and full of flavor, this Stuffed Butternut Squash Recipe is the perfect dish to whip up. This recipe combines the sweetness of butternut squash with savory quinoa and a variety of vegetables, creating a delicious and wholesome meal that will satisfy your taste buds and leave you feeling satisfied. Whether you’re hosting a dinner party or simply looking to treat yourself to a delicious homemade meal, this Stuffed Butternut Squash is sure to become a favorite in your recipe repertoire.

Stuffed Butternut Squash Recipe

Ingredients:
– 2 medium-sized butternut squash
– 1 cup quinoa
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– ½ cup chopped walnuts
– ½ cup dried cranberries
– Fresh parsley, for garnish

Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on the baking sheet and roast in the oven for about 40-45 minutes, or until the squash is tender when pierced with a fork.
3. While the squash is roasting, rinse the quinoa under cold water using a fine mesh strainer.
4. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes, or until the quinoa is cooked and the broth is absorbed.
5. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
6. Add the minced garlic, red bell pepper, and zucchini to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender.
7. Stir in the dried thyme, rosemary, salt, and pepper. Cook for another minute to allow the flavors to meld.
8. Remove the skillet from the heat and stir in the cooked quinoa, chopped walnuts, and dried cranberries until well combined.
9. Once the butternut squash halves are roasted, carefully flip them over so the hollowed side is facing up. Fill each squash half with the quinoa and vegetable mixture, packing it down lightly.
10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the tops are slightly golden.
11. Remove the squash from the oven and garnish with fresh parsley before serving.
12. Serve the Stuffed Butternut Squash hot and enjoy the delicious blend of flavors and textures in every bite.

We hope you enjoy making and savoring this delightful Stuffed Butternut Squash Recipe! Whether you’re catering to a vegetarian crowd, looking for a wholesome dinner option, or simply wanting to try something new, this dish is sure to impress with its colorful presentation and mouthwatering taste. Bon appétit!