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Roasted Stuffed Butternut Squash: A Perfect Fall Recipe

157.Roasted Stuffed Butternut Squash 1
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Ingredients

  • 2 cups cooked quinoa
  • 1 tbsp avocado or coconut oil
  • 3 cups loosely packed sliced shiitake mushrooms
  • 2 tbsp coconut aminos
  • 2 cloves garlic, minced
  • 2 cups loosely packed chopped kale
  • 1/2 cup roughly chopped walnuts (optional)
  • 1 large butternut squash, halved lengthwise, seeds removed
  • 1 tbsp avocado or melted coconut oil
  • 2 tbsp coconut sugar
  • 1/4 tsp ground cinnamon (optional)
  • 1 healthy pinch sea salt
  • 1 cup balsamic vinegar, reduced
  • 1 cup crispy sautéed shallot (optional)

Instructions

  1. Preheat oven to 400°F (204°C), prepare a baking sheet.
  2. Prepare quinoa: add quinoa and water, boil over high heat.
  3. Reduce heat, cover, cook quinoa 18-20 minutes until fluffy.
  4. Let quinoa cool uncovered on stovetop once done cooking.
  5. Halve the squash lengthwise, remove seeds with spoon.
  6. Brush squash with oil, sprinkle with coconut sugar, cinnamon.
  7. Place squash cut-side down on lined baking sheet.
  8. Bake squash for 15 minutes, then flip cut-side up.
  9. Continue baking squash 30-45 minutes, until tender.
  10. Prepare balsamic reduction: simmer balsamic vinegar 12-15 minutes.
  11. Cool balsamic reduction, it will thicken as it cools.
  12. Sauté cooked quinoa in heated skillet until crispy.
  13. Sauté mushrooms with coconut aminos until browned, then add garlic.
  14. Add kale and optional walnuts, sauté until kale wilts.
  15. Combine quinoa with mushroom mixture, toss to coat.
  16. Fill roasted squash with quinoa mixture, roast additional 5 minutes.
  17. Serve garnished with shallots, parsley, or balsamic reduction.

Find it online: https://www.kitchenmomy.com/roasted-stuffed-butternut-squash/