Stuffed Butternut Squash
Nutritional Information
A hearty and flavorful dish made by roasting butternut squash and stuffing it with a savory mix of quinoa and cranberries.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 large butternut squash, halved and seeded
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 tablespoon olive oil
- To taste salt and pepper
Preheat oven to 400°F (200°C).
Place butternut squash halves on a baking sheet, cut side up, and brush with olive oil; season with salt and pepper.
Bake for about 30-40 minutes until tender.
While the squash roasts, cook quinoa in vegetable broth according to package instructions.
Once cooked, mix quinoa with cranberries and pecans.
Fill roasted squash halves with the quinoa mixture before serving.
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