Stuffed butternut squash with quinoa

Name: Stuffed butternut squash with quinoa
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Global
Ingredients: 1 medium butternut squash; 1 serving olive oil, for roasting; 1 pinch pinch dried oregano; 150 grams ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa); 100 grams feta cheese; 50 grams toasted pine nut; 1 small carrot, grated (around 50g); 1 small bunch chives, snipped; 1 juice half lemon; 1 red pepper, chopped; 50 grams pitted black olive; 2 spring onions, chopped

Stuffed butternut squash with quino Head to the store and pick up olive, spring onions, oregano, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Quinoa, Kale and Bacon Stuffed Butternut Squash, Quinoa with Butternut Squash, Cranberries & Pistachios (Quinoa “Stuffing”), and Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways.

Instructions

Heat the oven to 200C/fan 180C/gas

Equipment you will use

Oven

Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

Ingredients you will need

Butternut Squash

Seeds

Equipment you will use

Knife

Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.

Ingredients you will need

Ground Black Pepper

Dried Oregano

Olive Oil

Sea Salt

Peppers

Squash

Equipment you will use

Baking Pan

Oven

Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins.

Ingredients you will need

Butternut Squash

Stuffing Mix