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Roasted Stuffed Butternut Squash

Yield: 8 Servings | Time: 1 hour 15 minutes | Source: www.minimalistbaker.com

Ingredients:

 

Veggies and Quinoa

  • 3/4 cups rawquinoa
  • 1Tbsp avocado or coconut oil
  • 3cups shiitake mushrooms,sliced
  • 2Tbsp coconut aminos or tamari
  • 2cloves garlic, minced
  • 2cups chopped kale
  • 1/2cup chopped walnuts (or other nut)

 

Squash

  • 1large butternut squash, halved lengthwise
  • 1Tbsp avocado or melted coconut oil
  • 2Tbsp coconut sugar
  • 1/4tsp ground cinnamon
  • Pinch of sea salt

For Serving

  • 1 cup balsamic vinegar (reduced down on stovetop)
  • 2 medium cipollini onions or shallots, sautéed

 

Instructions:

  1. Preheat oven to 400 degrees and set out a baking sheet with parchment paper or grease a 9×13-inch baking dish.
  2. 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.
  3. Halve the squash lengthwise (tip and stem). Scoop out seeds, then brush with oil and sprinkle with coconut sugar, cinnamon, and salt. Place cut-side downon a lined baking sheet or baking pan.
  4. 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.
  5. In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer and cook for about 12-15 minutes. Set aside to cool. It will thicken as it cools.
  6. Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. Add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.
  7. To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes. Add quinoa back to the pan and toss to coat (see photo). Set aside.
  8. 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.