Description
Hearty Stuffed Butternut Squash brings Mediterranean flavors together in a single comforting dish that blends roasted squash with herbed quinoa, feta, and pine nuts. Each bite offers a delightful mix of textures and rich, wholesome ingredients you’ll savor from first to last.
Ingredients
Scale
Main Ingredients:
- 1 to 2 medium butternut squash
- 120 grams (1 cup) cooked quinoa
- 400 grams cooked brown lentils, drained and rinsed
- 80 grams (1/2 cup) cooked chestnuts, roughly chopped
- 50 grams (2 handfuls) baby spinach
Aromatics and Seasonings:
- 2 tablespoons olive oil, plus extra for drizzling
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 3 to 4 sprigs fresh thyme, leaves removed and chopped
- 20 grams (2 tablespoons) dried cherries or cranberries, roughly chopped
- 1 pinch ground nutmeg
- Sea salt, to taste
- Freshly ground black pepper, to taste
Finishing Ingredients:
- 30 grams (2 tablespoons) vegan butter
Instructions
- Preheat the oven to 190°C. Position butternut squash horizontally and slice into 1½-inch thick rings. Using a small cookie cutter, create circular centers, removing seeds and dicing the inner squash pieces.
- Arrange squash rings in a roasting pan, drizzle with olive oil, and sprinkle sea salt. Roast for 20 minutes until edges begin to soften.
- In a large skillet over medium heat, sauté garlic, onion, and thyme leaves for approximately 7 minutes until vegetables become translucent and fragrant.
- Introduce chestnuts, dried cherries, diced squash cubes, and vegan butter to the skillet. Cook until butter melts completely, then season with a pinch of nutmeg, stirring thoroughly.
- Mix cooked quinoa and drained lentils into the skillet, continuing to cook for 5 minutes. Gently fold in baby spinach until it wilts, then season with salt and black pepper.
- Extract partially roasted squash rings from the oven and generously fill each ring with the prepared stuffing mixture. Lightly drizzle with olive oil and return to the oven for 20-30 minutes until squash becomes completely tender.
- Remove from oven and plate immediately. Accompany with vegan gravy and complementary side dishes for a complete meal.
Notes
- Use a sharp, steady knife to create uniform rings, ensuring even cooking and a professional presentation.
- Save the squash seeds for roasting as a crunchy, nutritious snack by cleaning, seasoning, and baking until crisp.
- Swap quinoa and lentils with other grains like bulgur or barley, or use different nuts like walnuts or almonds for varied textures and flavors.
- This recipe is naturally vegan and gluten-free, making it suitable for multiple dietary preferences with minimal ingredient modifications.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg