Stuffed Butternut Squash
A visually stunning and nutritious dish, Stuffed Butternut Squash combines roasted squash with a hearty filling of quinoa, black beans, and vibrant vegetables, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 2 medium butternut squashes
- 1 cup quinoa
- 2 cups vegetable broth for cooking quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 cup red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the butternut squashes in half lengthwise and scoop out the seeds.
Roasting the Squash
- Place the squash halves cut-side up on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Roast in the hot oven for about 30-40 minutes until the flesh is tender.
Cooking the Quinoa
- While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to low heat, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
Mixing the Filling
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, cumin, paprika, salt, and pepper. Stir until well incorporated.
Stuffing the Squash
- Once your squash is perfectly roasted, carefully scoop the quinoa mixture and fill each half generously. Press down lightly to pack it in.
Final Roasting
- Return the stuffed squash to the oven and roast for an additional 10-15 minutes.
Serving
- Remove the squash from the oven, let it cool slightly, and garnish with fresh cilantro before serving.
Notes
Consider adding a splash of lime juice or jalapeños for heat. Store leftovers in an airtight container in the fridge for up to 4 days.