Harvest Bliss Butternut Squash – Urban Meadow

Harvest Bliss Butternut Squash – Urban Meadow

Prep Time

10 minutes

Cook Time

1 hours

Total Time

1 hours 10 minutes

Yields

4

Directions

  1. Preheat your oven to 375°F
  2. Cut butternut squash in half lengthwise, scoop out seeds. Place squash halves on a baking sheet, cut side up. Drizzle olive oil over cut sides of the squash and sprinkle with salt and pepper. Roast in oven for about 40-50 mins or until squash is tender
  3. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth
  4. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed
  5. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute
  6. Stir in the cooked quinoa, chickpeas, dried cranberries, chopped nuts (if using), nutmeg, cloves, and cinnamon. Season with salt and pepper to taste. Mix well and cook for a few more minutes until everything is heated through
  7. Once the butternut squash is done roasting, carefully fill each half with the quinoa stuffing
  8. Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is heated through
  9. Garnish with fresh parsley and serve hot

Ingredients

  • 2 ea medium-sized butternut squash
  • 1 cup ea quinoa, rinsed
  • 2 cups ea vegetable broth
  • 1 ea can of Urban Meadow chickpeas, drained and rinsed
  • 1/2 cup ea Urban Meadow dried cranberries
  • 1/2 cup ea chopped pecans or walnuts, optional
  • 1 ea onion, finely chopped
  • 2 ea cloves of garlic, minced
  • 1 tsp ea ground nutmeg
  • 1/2 tsp ea ground cloves
  • 1 tsp ea ground cinnamon
  • to taste ea Urban Meadow salt and pepper
  • 2 tbsp ea Urban Meadow olive oil
  • for garnish ea fresh parsley