Winter Quinoa Stuffed Squash
December 08, 2014 | Serves 2
- 1 Butternut Squash
- 1 Cup of Cooked Quinoa (in Chicken or Vegetable Stock)
- 1 Handful of Pecans
- 1 Handful of Dried Cranberries
- Small Handful of Rosemary
- 1 Tablespoon of Coconut Oil, Melted
- Salt & Pepper
- 1 Portion of my 'Curried Yoghurt Sauce'
- Optional: Feta or Halloumi
This is a recipe I keep coming back to time and time again. I first made it in a determined attempt to make a delicious dinner with a very empty fridge and without having to make a trip to the shops. Little did I know it would become one of my favourite dinners. This dish is so flavourful and full of gorgeous textures, it’s bound to be a hit no matter who you make it for!
Cut your butternut squash length ways down the middle. Then cut the long ends off so your left with the two halves of the circular end. Peel these and scoop out any seeds or stringy bits. Place them in a roasting dish and drizzle with melted coconut oil. Sprinkle on the rosemary leaves and salt and pepper.
Roast at 220’C for about 45 minutes or until soft and starting to brown.
A few minutes before its ready, roughly chop your pecans and add them to a pan on medium heat. Toast them for a few minutes and then set them aside.
Next, make your curried yoghurt. Then take out the squash, pile the quinoa into the centre, sprinkle with the toasted pecans and dried cranberries (and feta/halloumi if using) and then drizzle with the yoghurt sauce.