Sage, Cranberry and Quinoa Stuffed Butternut Squash
This hearty roasted squash dish is packed with the aromas and favours of fall, as well as fibre, protein and heart-healthy fats to make it a complete meal or a tasty side!
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Servings: 4
Equipment
- 1 Staub Rectangular Baking Dish 10.5" x 7.5"
Ingredients
Butternut squash
- 1 butternut squash small-medium sized, halved and seeded
- 1 tbsp avocado oil
- salt and pepper
Filling
- 2 shallots chopped
- 4 stalks of celery diced
- 2 cloves of garlic minced
- 2/3 cup quinoa dry
- 1 1/2 cup chicken stock
- 1/4 dried cranberries
- 1 can chickpeas rinsed
- 5 leaves sage finely chopped
- salt and pepper to taste
Instructions
Roast the Butternut Squash
- Preheat oven to 400F. Place the butternut squash halves in a baking dish.
- Brush the squash with the oil and sprinkle with salt and pepper. Poke holes in the squash flesh with a fork to help speed up the cooking process.
- Roast for 40 minutes or until the flesh is soft and there is some browning.
- Slice the squash lengthwise and widthwise creating a grid. Using a spoon, scoop out the chunks of squash and set aside to use in the filling. Keep the squash skin to fill later with the quinoa filling.
FIlling
- Sauté the shallot and celery for a few minutes until the mixture starts to brown.
- Add the quinoa, stock and cranberries. Bring to a boil and reduce heat to a simmer, cooking for 15 minutes, covered.
- Once cooked, add the sage, chickpeas and squash chunks, mixing the filling well.
- Scoop filling into the roasted butternut squash and return to the oven at 400F for 5-10 minutes, until the filling gets a bit of browning on the top. Alternatively, you can broil on low for 1-2 minutes.
- Enjoy with a side salad or as a side with a main.