Stuffed Butternut Squash Recipe

Ingredients

• 2 small butternut squash (3 pounds, or one large squash)
• 2 tablespoons olive oil (divided)
• 1 ½ teaspoons salt (divided)
• ½ teaspoon black pepper (divided)
• 1 small onion (diced small)
• 1 apple (diced)
• 2 cups spinach (chopped)
• ¾ cup chopped pecans
• ½ cup cooked quinoa
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• ¼ teaspoon ground nutmeg
• Parsley (for garnish)

Steps

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment. Cut the squash in half lengthwise and scoop out seeds. Make a few shallow diagonal cuts in the flesh. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place cut-side up on the baking sheet and roast 45–55 minutes, or until tender and lightly caramelized.

2. 2

   While the squash roasts, heat remaining olive oil in a skillet over medium heat. Sauté the onion and apple until softened, 8–10 minutes.

3. 3

   Stir in spinach, pecans, quinoa, feta, cranberries, thyme, cumin, nutmeg, and remaining salt and pepper. Mix until well combined.

4. 4

   When squash is done, use a spoon to scoop a small amount of flesh from the top portion (above the seeds) to create a cavity for the filling. Chop the scooped squash and add it to the skillet with the onion and apple.

5. 5

   Spoon filling evenly into the squash cavities. Return to the oven for 10 minutes to warm through. Serve as is.