Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 medium butternut squash, sliced in half lengthways
- 2teaspoons olive oil
- 250grams quinoa, pre-cooked pack
- 4 large portobello mushroom, finely chopped
- 70grams kale, chopped
- 30grams pecans, chopped
- 4tablespoons dried cranberries
- 1 cloves garlic
- 1tablespoons tamari
- 1 pinch cracked black pepper
Description
This filling quinoa stuffed butternut squash looks as good as it tastes.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Prepare a foil lined baking tray. Place the butternut squash halves on the baking, scoop out the seeds and score the flesh diagonally. Drizzle with oil and roast for 40 minutes.
Step 2 of 5
In the meantime, heat a large pan with a drizzle of oil and sauté the mushrooms with tamari and garlic for 3-4 minutes until soft. Add the kale and cook for a further 2 minutes.
Step 3 of 5
Cook the quinoa in the microwave according to pack instructions, pour into a large bowl and fluff with a fork. Add the mushroom and kale mix and stir to combine.
Step 4 of 5
Scoop some of the roasted flesh out of the butternut squash halves to make room for the filling. Add this to the quinoa mix along with the chopped pecans and dried cranberries. Stir well to combine and season with cracked black pepper.
Step 5 of 5
Place the stuffing back into the squash halves, bake for another 10 minutes until golden and serve.
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