Stuffed Butternut Squash
These stuffed butternut squash are a great main dish for vegetarians at your Thanksgiving dinner or as a side dish for anyone to gobble up!
Ingredients
Stuffed Butternut Squash:
- 2 medium butternut squash cut in half lengthwise with seeds removed
- olive oil for brushing
- 3/4 cup quinoa rinsed
- 1 1/2 cups vegetable broth or water
- 1 cup shiitake mushrooms sliced
- 2 garlic cloves chopped
- 1/3 cup walnuts chopped
- 2 sprigs fresh thyme
Italian Salsa Verde (makes 1 cup):
- 1 tablespoon capers
- 1/4 cup basil leaves
- 1 cup parsley leaves and tender stems
- 2 tablespoons chopped chives (about 3 long ones)
- 1 garlic clove, peeled
- 1/2 cup olive oil
- 3 tablespoons lemon juice (about one medium lemon)
- 1/2 teaspoon kosher salt
Instructions
For the Butternut Squash:
- Preheat the oven to 400 degrees. Place the squash, cut side down, on a parchment lined baking sheet and bake for 45 minutes.
- While the squash roasts, place the quinoa and broth or water in a medium size pot. Bring to a boil, reduce to a simmer and cover for 15 minutes or until water is absorbed and quinoa is tender.
- While quinoa is cooking, heat a thin layer of oil in a large saute pan over medium high heat and saute the mushrooms for 4 minutes. Add the garlic cloves and saute one more minute or until mushrooms are golden and tender.
- Place the walnuts on a baking sheet in the preheated oven and toast for 10 minutes or until lightly golden.
- Add the sautéed mushrooms, walnuts and leaves of the thyme into the quinoa and stir to combine.
- Spoon the quinoa mixture generously into each halved squash, lightly pressing down to fit more mixture.
- Return the squash to the oven and bake for 10 minutes or until warmed through. Remove and drizzle with Italian Salsa Verde.
For the Italian Salsa Verde:
- Place ingredients in a food processor and puree until smooth(ish).
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