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Quinoa Stuffed Butternut Squash

Ginbgerbread & Squash 062_Edited

Author: The Quintessential Quinoa Cookbook by Wendy Polisi
Ingredients
  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1 red bell pepper, seeded and diced
  • ¼ cup green onions
  • 1 cup vegetable broth
  • ½ cup (uncooked) quinoa
  • 1 tablespoon sage, chopped
  • cheese of your choice for sprinkling; Gruyere is recommended
Instructions
  1. Cut the butternut squash in half lengthwise and remove the seeds and membranes.
  2. Place the squash cut-side down on a lightly greased baking sheet and bake at 350 degrees for 35 to 40 minutes.
  3. While the squash bakes, heat the oil in a skillet over medium heat and saute the red pepper and green onions until softened, about five minutes.
  4. Add the vegetable broth, quinoa, and sage and bring to a boil.
  5. Cover, reduce heat and allow to simmer for 15 minutes.
  6. Remove from heat and allow to sit, covered, for five additional minutes.
  7. When the baked squash is cool enough to handle, scoop out most of the pulp and place in a bowl. Leave about ¼ inch of squash along the shell to keep it intact enough to hold the filling.
  8. Mash the removed pulp with a fork, then stir in the cooked quinoa and red pepper mixture.
  9. Stuff all of this back into the two butternut squash shells and sprinkle with as much cheese as you would like.
  10. Return the now stuffed and cheese covered shells to the oven and broil for just a few minutes until the cheese is melted and slightly browned.

About the Author: LeAndra is the author, cook, photographer, and chief dishwasher behind the blog Love & Flour. She is learning to like quinoa almost as much as she likes chocolate chip cookies.

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