Vegan quinoa stuffed butternut squash with pomegranate

Ingredients

• 1 butternut squash
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 100 g quinoa
• 213 ml water
• 1 tsp salt
• 1/2 pomegranate
• 15 g toasted pumpkin seeds
• Some fresh coriander leaves

Materials

• Parchment paper

Preparation

• Rinse the quinoa thoroughly. Bring the water to a boil in a covered saucepan, then add salt and quinoa. Boil, then cover and cook for 10 minutes over medium heat. Let it rest covered for 20 minutes.
• Preheat the oven to 190°C (375°F). Cut the butternut squash in half lengthwise and remove the seeds. Scoop out some flesh and set it aside.
  
• In a small bowl, mix the olive oil, salt, and pepper. Brush the mixture on both halves of the butternut squash. Place the halves on a baking sheet lined with parchment paper and bake for 40 minutes at 190°C (375°F).
• Remove the seeds from the pomegranate. Fill the butternut squash halves with quinoa. Sprinkle with pumpkin seeds and pomegranate arils, then garnish with fresh coriander leaves.
  
• It's ready!

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe