Stuffed Roasted Butternut Squash with Quinoa
Roasted Butternut Squash Stuffed with Quinoa and Mushrooms is a healthy vegetarian main course for fall dinners, holidays, and meal prep.
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Equipment
Ingredients
- 2 small butternut squash
- 2 teaspoon olive oil divided
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
- ½ cup uncooked quinoa rinsed
- 1 cup low-sodium vegetable broth
- 8 ounces chanterelle mushrooms or cremini mushrooms roughly chopped
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh basil plus more for garnish
Instructions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper.
- Cut each butternut squash in half lengthwise. Scoop out the seeds and stringy pulp.
- Brush the cut sides with 1 teaspoon olive oil. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Place the squash cut side down on the prepared baking sheet.
- Roast for 35 to 45 minutes, or until easily pierced with a fork.
- Add the quinoa and vegetable broth to a medium saucepan.
- Bring the broth to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed.
- Remove the saucepan from the heat. Let the quinoa stand, covered, for 5 minutes. Fluff the quinoa with a fork.
- Heat a large skillet over medium heat.
- Add the remaining 1 teaspoon olive oil.
- Add the onion. Cook for 4 minutes.
- Add the mushrooms. Cook for 6 to 8 minutes, or until browned and tender.
- Add the garlic, thyme, and sage. Cook for 1 minute.
- Add the cooked quinoa, lemon juice, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon black pepper. Stir until the filling is heated through.
- Remove the skillet from the heat. Stir in the chopped basil.
- Turn the roasted squash halves cut side up. Scoop a small amount of flesh from the center of each half, leaving a thick border around the edges.
- Stir the removed squash into the quinoa mixture.
- Divide the filling evenly among the squash halves. Return the stuffed squash to the oven.
- Bake for 8 to 10 minutes, or until heated through.
- Garnish with additional fresh basil before serving.
Notes
Tips and Tricks
Choose small squash - Small butternut squash cook more quickly and make better individual portions than large squash. Cut the squash carefully - Use a stable cutting board and a sharp knife. If the squash rolls, trim a thin piece from the side to create a flat surface. Rinse the quinoa - Rinsing removes its natural coating, which can give cooked quinoa a bitter or soapy taste. Avoid crowding the mushrooms - Give the mushrooms room in the skillet so they brown instead of steaming. Check the squash early - Squash size affects roasting time. Begin checking it after 35 minutes.Storing and Reheating
Refrigerate - Place the cooled stuffed squash in an airtight container. Store it in the refrigerator for up to 4 days. Reheat in the oven - Place the stuffed squash in a baking dish. Cover loosely with foil and warm at 350°F until heated through. Reheat in the microwave - Place one squash half on a microwave-safe plate. Cover loosely and heat in short intervals until warm. Freeze - Wrap each cooled stuffed squash half tightly and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.Nutrition
Calories: 292kcalCarbohydrates: 63gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 311mgPotassium: 1661mgFiber: 10gSugar: 10gVitamin A: 39925IUVitamin C: 83mgCalcium: 204mgIron: 4mg
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