A hearty and flavorful dish perfect for cozy dinners or holiday gatherings, featuring roasted butternut squash filled with a savory quinoa and lentil mixture.
Ingredients
Vegetables
2.2lbbutternut squash(1 medium to large)
⅓cupraw quinoa(or 1 cup cooked)
1cupcooked or canned lentils
3cupsspinach(chopped)
½brown oniondiced onion
2clovesgarlic(diced)
⅓cuproasted almonds(roughly chopped)
¼cupdried cranberries
3ozfeta cheese(or vegan feta)
1teaspoonsmoked paprika
½teaspooncumin(double if you love cumin flavor)
2tablespoonsextra virgin olive oil
Salt and black pepper
Instructions
Preheat oven to 350°F (180°C). Cut the squash in half lengthwise, scoop out seeds, and season with 1 tbsp olive oil, salt, pepper, and paprika. Roast for 30-35 minutes until fork-tender.
Cook quinoa in 1 cup water until absorbed, then steam covered for 5 minutes and fluff.
Saute onion in 1 tbsp olive oil until translucent, add garlic and spinach, cook until wilted. Mix in lentils, quinoa, cumin, salt, and pepper. Cool slightly.
Chop almonds, add cranberries and feta to the mixture, combine well. Scoop out flesh from squash ends, stuff with filling, and press down evenly.
Bake stuffed squash for 5 minutes to warm filling. Serve garnished with herbs if desired.
Notes
Ensure to season to taste and customize with your favorite herbs for added flavor.