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Stuffed Squash

Recipe courtesy of Loshusan Supermarket
contributor: Loshusan Supermarket

Chef's Note:


  • Serves: 4
  • Prepare: 15 mins
  • Cook: 1 hour 15 mins
  • Ready In: 1 hour 30 mins

Ingredients

  • 2 large butternut squash cut in half lengthways and seeds removed
  • Olive oil
  • Salt and pepper to taste
  • 1 red onion diced
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 250 g pack of ready to eat red and white quinoa or similar
  • 200 g fresh cranberries defrosted first, if frozen
  • 100 g feta cheese crumbled
  • 2 tablespoons chopped mint plus extra for garnish

Method

  • Preheat your oven to 180C.
  • Cut the two butternut squash in half lengthways and remove the seeds using a spoon. Drizzle with a little olive oil, sprinkle over some salt and pepper and roast for 1 hour in your preheated oven.

 

  • About 10 minutes before the butternut squash is due to come out of the oven, gently fry the diced onion in 2 tablespoons of olive oil for 5 minutes, then add 2 teaspoons cinnamon and 2 teaspoons cumin and fry for 1 more minute.

 

  • Add the whole pack of quinoa and stir to coat the quinoa in the onions and spices. Turn off the heat, add most of the cranberries and feta, and 2 tablespoons of chopped mint and stir gently.

 

  • Take the butternut squash halves out of the oven and scoop out the flesh, leaving a ½ cm border. Roughly chop the flesh and add it to the quinoa mixture.

 

  • Fill the butternut squash halves with the quinoa mixture and top with the remaining cranberries and feta.

 

  • Cook the stuffed butternut squash halves for 10-15 until the feta is brown on top and the filling is warmed through. Sprinkle with extra mint and serve.

 


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