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Roasted Butternut Squash with Quinoa, Cranberries & Feta Recipe

Name: Roasted Butternut Squash with Quinoa, Cranberries & Feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 butternut squash; 1 cup quinoa; 16 fl oz vegetable broth; 1/2 cup dried cranberries; 1/2 cup feta cheese, crumbled; 1 orange; 1/4 cup walnuts, chopped; 1/2 lb Brussels sprouts; 1/2 cup red onion, thinly sliced; 1/4 tsp black pepper; 1 tbsp extra virgin olive oil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp dried rosemary

Stashcook

This is a warm, yummy dish with roasted butternut squash filled with quinoa, sweet cranberries, and tangy feta cheese. It's a colorful meal that's easy to make. You mix the stuffing, put it in the squash, and bake it until it's all warm and tasty.

Ingredients

2 butternut squash

1 cup quinoa

16 fl oz vegetable broth

1/2 cup dried cranberries

1/2 cup feta cheese, crumbled

1 orange

1/4 cup walnuts, chopped

1/2 lb Brussels sprouts

1/2 cup red onion, thinly sliced

1/4 tsp black pepper

1 tbsp extra virgin olive oil

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp dried rosemary

Method

Preheat the oven to 400°F and adjust the rack to the middle position.

Line a baking sheet with parchment paper for easy cleanup.

Wash and dry the butternut squash. Cut each squash in half lengthwise, remove the seeds, and brush the cut sides with olive oil. Season with salt and pepper.

Place the squash halves cut-side down on the prepared baking sheet and roast until tender, about 25-30 minutes.

Meanwhile, rinse the quinoa under cold water and drain.

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to low. Simmer until the quinoa is cooked and the broth is absorbed, about 15 minutes.

Trim and halve the Brussels sprouts. In a skillet over medium heat, add a tablespoon of olive oil and the sliced red onion. Cook until the onion is soft, about 3-4 minutes.

Add the Brussels sprouts to the skillet, season with garlic powder, rosemary, and a pinch of salt. Cook until the sprouts are tender, about 5 minutes.

Remove the skillet from heat. Stir in the cooked quinoa, dried cranberries, and chopped walnuts.

Zest the orange and add the zest to the quinoa mixture. Then, cut the orange in half and squeeze the juice over the mixture. Stir well to combine.

Once the squash is roasted, remove from the oven and flip the halves over so the cut side is facing up.

Spoon the quinoa mixture into the squash halves, pressing down gently to pack the stuffing.

Sprinkle crumbled feta cheese over the top of the stuffed squash.

Return the squash to the oven and bake for an additional 10 minutes, or until the cheese is slightly melted and the stuffing is heated through.

Serve warm and enjoy!

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