Stuffed Butternut Squash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 F. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (1-1.5 Tbsp.)

Step 2

Roast for about 55-65 minutes until golden brown. It is ready when it starts caramelizing around the edges and is tender (check with a fork). Start making the filling whilst the butternut squash is roasting. That way when the squash comes out of the oven you will be able to stuff it right away.

Step 3

Cook the quinoa according to packet instructions. In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture). Season to taste and set aside until the butternut squash is cooked.

Step 4

Remove the butternut squash from the oven (keep the oven on). Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules, and parmesan. Season generously.

Step 5

You are now ready to stuff the squash. Scatter the nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes at 395 F. Remove from the oven, set aside for 5 minutes then serve.