Recipes › Dinner

• Dinner
• 1 hr 5 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Stuffed butternut squash

Roast squash halves filled with quinoa, cranberries, kale and pecans (vegan).

Calories

409

Protein

9 g

Carbs

73 g

Fat

13 g

Per serving. Makes 4 servings.

Ingredients

• 1.5 kg Butternut squash
• 1 tbsp Olive oil
• 300 g Quinoa, cooked
• 100 g Kale
• 40 g Dried cranberries
• 40 g Pecans
• 1 Red onion
• 2 g Fresh thyme

Contains: Tree nuts. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Halve the squash lengthways and scoop out the seeds.
2. Brush the cut sides with half the oil and roast cut side up for 35 minutes until tender.
3. Meanwhile, peel and chop the red onion and fry in the remaining oil for 5 minutes. Add the shredded kale and cook for 3 minutes until wilted.
4. Stir in the quinoa, cranberries and thyme leaves.
5. Pile the filling into the squash halves, scatter with the roughly chopped pecans and roast for 15 minutes more. Cut each half in two to serve.

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