How have I only just discovered the deliciousness of butternut squash? It's not something that my family used to eat a lot of, and although I've looked at them in the supermarket, thought how weirdly shaped they are, and wondered what to do with them, I've never actually bought one before now. But I'm so glad I did. All I did was roast it for an hour and stuff it with some quinoa and veggies - so easy, and so pretty too!
Quinoa Stuffed Butternut Squash
Makes two halves.
One small/medium butternut squash
30g dry quinoa, rinsed
1/2 small courgette, chopped
1/2 small red pepper, chopped
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup vegetable stock
1 tbsp tomato puree
1 tbsp fresh basil or parsley (or use 1 tsp dried mixed herbs)
A pinch of chili powder (optional)
Salt and pepper
Preheat the oven to 200ºC/392ºF/Gas Mark 6. Prepare the butternut squash by carefully cutting it into two halves and scooping out the seeds and the fleshy centre. Place the two halves on a baking tray and score the flesh with a sharp knife. Drizzle with olive oil or oil spray, season with salt and pepper and roast in the oven for 50-60 minutes until the flesh is tender.
In the meantime, place the stock in a pan and add the quinoa and cover the pan. Bring to the boil, then reduce the heat and simmer for around 15 minutes, covered. In a non-stick pan, gently fry the onion and garlic in a little olive oil until translucent, then add the courgette, red pepper, tomato puree, chili powder and herbs and cook on a low heat until everything is softened. By this time, the quinoa should have absorbed almost all the liquid; remove it from the heat but keep the pan covered for 5 minutes to allow it to absorb all the stock. Stir the veggies into the quinoa and season to taste with salt and pepper.
Stuff the butternut squash with the quinoa filling and roast for a final 5-10 minutes, ensuring everything is piping hot before serving. Enjoy!
What's your favourite way to eat squash?