Quinoa And Mushroom Stuffed Butternut Squash Recipes

STUFFED BUTTERNUT SQUASH WITH QUINOA AND MUSHROOMS

Steps:

• Preheat the oven to 190 C. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp).
• Roast for about 55-65 minutes until golden brown. It is ready when it starts caramelizing around the edges and is tender (check with a fork).Start making the filling whilst the butternut squash is roasting. That way when the squash comes out of the oven you'll be able to stuff it straight away.
• Cook the quinoa according to packet instructions. In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture). Season to taste and set aside until the butternut squash is cooked.
• Remove the butternut squash from the oven (keep the oven on). Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.
• You are now ready to stuff the squash. Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C). Remove from the oven, set aside for 5 minutes then serve.

STUFFED BUTTERNUT SQUASH WITH QUINOA

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.

QUINOA-STUFFED ROASTED SQUASH

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

MUSHROOM AND QUINOA STUFFED SQUASH

Steps:

• 1. Preheat oven to 450º F. 2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper, add 1/4 inch of water and cover with tinfoil. Place in oven and bake for around 35-40 minutes, until tender, remove from heat and let cool. 3. Meanwhile, in a small pot, bring 2 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat. 4. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes, then add the chopped walnuts if using. Cook until fragrant and onions are translucent. Season with salt and pepper to taste. 5. After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh, being careful not to scoop out the bottom. In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic, salt and pepper to taste. Mix well. 6. Turn oven down to 375º F. Spoon mixture back into the hollow butternut squashes and return them to the oven for 20-25 minutes, or until top is golden brown. Serve with a garnish of basil.

QUINOA STUFFED BUTTERNUT SQUASH

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!