Cranberry, Feta and Quinoa Stuffed Butternut Squash
In need of a gorgeous vegetarian Christmas main that is easy to make and can be prepared in advance? This Cranberry, Feta and Quinoa stuffed Butternut Squash could be exactly what you are looking for! It’s also gluten free, can easily be adapted to make it dairy free and is chock full of goodness!!
Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
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 1 tablespoon 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 Merchant Gourmet 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.
This Cranberry, Feta and Quinoa stuffed Butternut Squash is also a great make-ahead recipe, because it is really easy to reheat the next day. Simply place the stuffed butternut squash in a cold oven, turn the oven up to 200C / 180C fan / gas mark 6 / 400F and heat for about 20 minutes until piping hot all the way through.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.