Stuffed Butternut squash

Here's an absolute crowdpleaser! Can be used as main dish or as side salad to be shared by everyone. 

 

Ingredients 

Butternut Squash

  • 1 butternut Squash 

  • 1 tbsp olive oil 

  • 1 tbsp maple syrup (or 1 tsp cane sugar)

Quinoa & Vegetable mix:

  • 1 cup cooked quinoa (cooked from approx. 1/2 cups raw quinoa)

  • 0.5 tbsp olive oil 

  • 1 red onion, finely sliced 

  • 100g fresh kale, roughly chopped 

  • 1 clove garlic, minced

  • 1/3 cup (approx. 50g) almonds, roughly chopped (or other nuts)

  • 1/2 can chickpeas (other half used to make toasted chickpeas for topping)

  • 1 apple, sliced into thin wedges 

  • pinch of sea salt 

Dressing - Lemon and Balsamic Vinegar

  • zest from 1/2 lemon 

  • juice from 1/2 lemon 

  • 2 tbsp balsamic vinegar 

  • 1 garlic clove minced 

  • 1 tsp maple syrup 

  • 3 tbsp olive oil 

  • 3 tbsp water 

  • pinch of salt and cracked pepper 

Toasted Chickpeas (for toppings) 

  • the other 1/2 of the can of chickpeas

  • 1/2 tbsp olive oil 

  • 1 tsp paprika

  • 1 tsp turmeric 

Stuffed Butternut Squash

How to make it

  1. Pre-heat your oven to 200 degrees (C) and set out a baking tray with baking paper. To prepare your butternut squash, cut it in halve lengthwise (be careful doing this). You should start at the bottom and push the knife towards the stem. Once you reach the stem you can carefully pull the two sides apart with your hands. Scoop out the seeds and then brush with olive oil and maple syrup and sprinkle with paprika.

  2. Place the cut side-down on the lined baking sheet and bake for 15 minutes. Then flip the butternut squash and bake for another 45 minutes (or longer depending how big it is). It is ready when a knife can easily pierce the flesh.  

  3. Whilst the squash is roasting rinse your quinoa and cook to packet instructions, then set aside. 

  4. To prepare your dressing, add all of the ingredients to a small jar and shake until well combined (or you can whisk them together in a small bowl). 

  5. When your squash has around 20 minutes left cooking, place half of the chickpeas from the can on a baking tray with baking paper. Drizzle with olive oil and sprinkle with paprika and turmeric. Move the chickpeas around to make sure they are evenly coated and then bake for 15-20 minutes (or until golden and crispy). 

  6. Once your quinoa is cooked, heat 0.5 tbsp of olive oil in a medium pan over medium heat. Once hot, add your sliced red onion and cook for 5 minutes until translucent. Next add your chopped kale, garlic, half the chickpeas from the can and the chopped almonds and sauté for 2 minutes or until the kale is just wilted. Then add your quinoa and sliced apples to the pan. Drizzle with 1/3 of the dressing and stir until the mixture is well coated and combined. 

  7. Once your squash is finished roasting, place cut-side up on a serving dish and fill to the brim with quinoa filling. Then top with roasted chickpeas and more dressing!

 

Enjoy GRIMlings!


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Recipe by Hannah Bacon