Stuffed Butternut: Autumn Recipe

Ingredients

• 1 medium-sized butternut squash
• 1 cup quinoa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup chopped fresh parsley
• 1 tsp cinnamon
• 1 tsp cumin
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds and flesh with a spoon.
3. Rub the inside of the squash with one tablespoon of olive oil and place it cut-side down on a baking sheet. Cook in the oven for 25-30 minutes, or until the squash is tender.
4. While the squash is cooking, cook the quinoa according to package instructions.
5. In a separate frying pan, heat the remaining tablespoon of olive oil over medium heat.
6. Add the onion and garlic to the frying pan and cook until soft and translucent, about 5 minutes.
7. Add the cooked quinoa, walnuts, raisins, parsley, cinnamon, cumin, salt, and pepper to the frying pan.
8. Stir well to combine all the ingredients.
9. Once the butternut squash is cooked, take it out of the oven and turn each half over.
10. Divide the quinoa mixture between both halves of the squash, making sure to pack it down well.
11. Return the squash to the oven and cook for another 15-20 minutes, or until the stuffing is heated through and the top is golden brown.

Serving Suggestions

Stuffed butternut squash is a perfect autumn dish and a great addition to any dinner or lunch party. This dish is also vegan and gluten-free, making it a perfect option for guests with specific dietary requirements. Serve with a green salad for a complete and nutritious meal.

Verdict

This stuffed butternut squash recipe is a deliciously healthy option for a cozy autumn dinner. The sweetness of the raisins, the crunch of the walnuts, and the aroma of the cinnamon and cumin make for a flavorful and filling dish. Perfect for those looking for a vegan and gluten-free meal.