I have grown to love all that is butternut. It’s true. I can honestly eat it any old way. When I started pureeing it for baby, I think I liked it more than he did!
Unfortunately, the family doesn’t agree with me. The only way I can kind of get them on board the butternut bandwagon is in fry form. Which is OK, and I can only hope as the boys grow they learn to appreciate it in other forms. The husband? He is hopeless and just doesn’t share my love for winter squash.
That’s cool. You can’t win them all. I still buy one every couple of weeks and throw butternut squash fries in the mix, but there’s one problem: I’m left with the bulb part at the bottom.
I stuffed it instead!
How could I not? It’s perfectly stuff-able!
Quinoa made the perfect stuffing. I simply added the water needed right into the bulb and it cooked perfectly inside the butternut.
Let me share how I made it today, although I think this should be tweaked to add even more flavor to the quinoa. I ended up drizzling a little honey on when it was done, but next time I’m thinking maple syrup and adding some cubed apple during the roasting! Doesn’t that sound yummy? Here’s the base recipe. Take it and run!
- 1/4 cup uncooked quinoa (43g)
- 1/4 cup water
- 1/2 tsp pumpkin pie spice
- Kosher salt
- 1/4 tbsp honey for drizzling
Preheat the oven to 425 degrees.
Scrape out the seeds and pulp in the squash.
Note: Don’t throw away the seeds! You can roast them just like pumpkin seeds!
Put the quinoa, water, and pumpkin pie spice in the cavity of the squash. Stir to mix everything up and then sprinkle with kosher salt.
Bake for 45-60 minutes until the squash is soft to the touch and the quinoa soaks up all the liquid.
Fluff up the quinoa while scraping the sides of the squash, mixing everything together with a touch of honey.
Don’t you just love hand-off, easy meals that come out so darn pretty?
I do. :)
Note: If the points seem high that’s because I base it on the total nutritional estimates. You may count squash as 0 and just account for the quinoa.
|Servings||Amt per Serving|
|330||3g||10g||old: 6||new: 9|