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Roasted Stuffed Butternut Squash

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Ingredients
  

SQUASH

  • 1 large butternut squash halved lengthwise, seeds removed
  • 1 Tbsp avocado or melted coconut oil
  • 1/4 tsp ground cinnamon optional
  • 1 healthy pinch sea salt

VEGGIES & QUINOA

  • 2 cups cooked quinoa cooked from ~3/4 cups raw - see instructions
  • 1 Tbsp avocado or coconut oil
  • 3 cups loosely packed sliced mushrooms
  • 2 Tbsp Tamari or Soy Sauce
  • 2 cloves garlic minced
  • 2 cups chopped kale
  • 1/2 cup roughly chopped walnuts or other nut or seed of choice (optional)

FOR SERVING

  • 1 cup balsamic vinegar reduced down on stovetop
  • Crispy Sautéed Shallot* 1 cup shallot or 2 medium shallots (optional)

Instructions
 

  • Preheat oven to 200 C and set out a baking sheet with parchment paper or a silicon liner or grease a 9x13-inch (or similar size) baking dish.
  • Prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
  • Halve the squash lengthwise (tip and stem). Scoop out seeds with a spoon. Brush with oil (or water) and sprinkle cinnamon (optional), and salt. Place cut-side down on a baking pan.
  • Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes, or until a knife easily pierces the squash (especially in thicker parts). It's better for the squash to be on the more tender side than firm.
  • In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer - about medium low heat - and cook for about 12-15 minutes. You’ll know it’s done when it’s reduced in volume by about half, it appears syrupy, and it has visible bubbles on the top. Set aside to cool. It will thicken as it cools.
  • Once your quinoa is cooked and cooled, heat a large pan over medium heat. Once hot, add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the tamari for flavor. Then remove from pan and set aside.
  • To the still hot pan add the mushrooms and the other half of the tamari. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss to coat. Set aside.
  • Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
  • To serve, you can garnish it using crispy pan-fried shallot, parsley, and a drizzle of balsamic reduction. However, this would also pair well with a simple salad dressing like a vinaigrette, tahini dressing.
  • Store leftovers covered in the fridge up to 4-5 days. Reheat in a 350 degree F (176 C) until hot.
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