https://www.tolhurstorganic.co.uk/wp-content/uploads/2021/10/AMAZING-Stuffed-Butternut-Squash-with-Quinoa-Mushrooms-Kale-and-a-Balsamic-Glaze-10-ingredients-SO-comforting-vegan-glutenfree-butternutsquash-thanksgiving-minimalistbaker-recipe-8-2.jpg 708 1018 Tolhurst Organic https://www.tolhurstorganic.co.uk/wp-content/uploads/2015/07/tolhurst_organic_logo-300x135.png Tolhurst Organic2021-10-22 14:18:412021-10-22 15:12:00Recipe Of The Month – Stuffed Autumn Squash
Stuffed Autumn Squashhttps://minimalistbaker.com/roasted-stuffed-butternut-squash/
By October 22, 2021Published:
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Ready In: 1 hr 30 mins
We are loving this super hearty, easy to make stuffed squash recipe from Minimalist Baker (www.minimalistbaker.com) - perfect for these cosy Autumn evenings and a great way to make the most of squash season!
- 1 Large Squash halved
- 2 tbsp Vegetable Oil
- 2 tbsp Coconut Sugar
- 1/4 tsp ground cinnamon
- 2 cups cooked Quinoa
- 2 cups mushrooms sliced
- 2 tbsp Tamari or Soy Sauce
- 2 cloves garlic minced
- 2 cups Kale chopped
- 1/2 cup walnuts roughly chopped
- Drizzle Balsamic Glaze (to serve)
- 1 cup shallot sauteed (to serve)
- flaky sea salt and ground black pepper (to serve)
- parsley finely chopped (to serve)
- Preheat oven to 204 C and set out a baking sheet with parchment paper or grease a 9×13-inch (or similar size) baking dish.
- In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
- Halve the squash lengthwise and scoop out seeds. Then brush with oil and sprinkle with coconut sugar, cinnamon and salt. Place cut-side down on a lined baking sheet or baking pan.
- Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes or until a knife easily pierces the squash.
- Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. One hot, add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the Tamari or soy Sauce then remove from skillet and set aside. To the still hot skillet add the mushrooms and the other half of the Tamari. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts and sauté for another 1-2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss to coat. Set aside.
- Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
- To serve, garnish with some crispy pan-fried shallot, parsley, and a drizzle of balsamic glaze. This would also pair well with a simple salad dressing like a vinaigrette, tahini dressing, or vegan gravy.
- Skill Level: Easy