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