Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (3 g)
  • ¼ teaspoon black pepper (1 g)
  • 1 tablespoon olive oil (15 ml)
  • ½ medium yellow onion, diced (approx. ½ cup / 75g)
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa (175 g)
  • ½ cup dried cranberries (75 g)
  • ½ cup chopped pecans (50 g)
  • ¼ cup chopped fresh parsley (10g)
  • 2 tablespoons crumbled goat cheese (optional) (30 g)
  • 1 teaspoon dried sage (2g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • ¼ cup vegetable broth (60 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil, salt, and pepper.
  2. Place the squash cut-side up on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a fork.
  3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in cooked quinoa, cranberries, pecans, parsley, sage, salt, pepper, and vegetable broth into the skillet. Heat through for 2-3 minutes, stirring occasionally.
  5. Once the squash is cooked, carefully spoon the quinoa filling into the cavities of each squash half. Top with crumbled goat cheese (if using).
  6. Return the stuffed squash to the oven and bake for another 10 minutes, or until heated through and the goat cheese is melted (if used).
  7. Let cool slightly before serving.