Quinoa And Mushroom Stuffed Butternut Squash Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

Steps:

• Roast the squash:.
• Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
• Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
• Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
• Make the quinoa:.
• Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
• Make the veggies:.
• Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
• Assemble:.
• Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
• Enjoy!