Quinoa And Mushroom Stuffed Butternut Squash Food

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp 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.
• 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. Serve.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

MUSHROOM AND QUINOA STUFFED SQUASH

Steps:

• 1. Preheat oven to 450º F. 2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper, add 1/4 inch of water and cover with tinfoil. Place in oven and bake for around 35-40 minutes, until tender, remove from heat and let cool. 3. Meanwhile, in a small pot, bring 2 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat. 4. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes, then add the chopped walnuts if using. Cook until fragrant and onions are translucent. Season with salt and pepper to taste. 5. After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh, being careful not to scoop out the bottom. In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic, salt and pepper to taste. Mix well. 6. Turn oven down to 375º F. Spoon mixture back into the hollow butternut squashes and return them to the oven for 20-25 minutes, or until top is golden brown. Serve with a garnish of basil.