The sound from Zynah Maryam’s kitchen—today, I’m very excited to share a lovely and heartwarming recipe for the autumn season: Stuffed Butternut Squash. This dish is not only exquisite in flavor but also brings the warmth of a home kitchen, blending creativity and love in every preparation. It’s a perfect combination for family dinners or intimate gatherings with friends.
Recipe Summary
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 4 |
| Skill Level | Intermediate |
Ingredients
- 1 large butternut squash, halved and seeded
- 2 tablespoons olive oil
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drizzle olive oil over the cut halves of butternut squash and season with a pinch of salt and pepper. Place them cut-side down on the baking sheet and roast for 45 minutes until tender.
- Meanwhile, in a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat, cover, and let it simmer for 15 minutes. Remove from heat and let it sit for an additional 5 minutes.
- In a skillet, heat remaining olive oil over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant.
- Fluff the cooked quinoa with a fork and mix in the sautéed onions, garlic, dried cranberries, chopped parsley, dried thyme, and, if using, the chopped pecans. Season with salt and pepper to taste.
- Once the squash is ready, remove it from the oven and let it cool slightly. Carefully spoon the quinoa mixture into the hollowed centers of the butternut squash halves.
- Place the stuffed squash back into the oven and bake for an additional 10-15 minutes, until everything is heated through.
- Serve warm, garnished with additional parsley if desired.
Helpful Tips
- If you’re short on time, you can microwave the butternut squash for 10-12 minutes instead of roasting.
- This recipe is highly versatile: feel free to add your favorite nuts, seeds, or dried fruits to the quinoa mixture.
- Substitute quinoa with couscous or wild rice as an alternative grain option.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Pairings
This stuffed butternut squash pairs beautifully with a fresh green salad and a glass of crisp white wine like Sauvignon Blanc. For a non-alcoholic option, try a sparkling apple cider.
I hope you will try making this Stuffed Butternut Squash at home and experience the warmth it brings to your family and friends. Share your creations using the hashtag #ZynahzRecipes or tag us on Instagram. Don’t hesitate to leave feedback on our website https://www.zynahz.com/
