Name: Vegan quinoa stuffed butternut squash with pomegranate
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 6
Cuisine: En
Ingredients: 1 butternut squash; 1 tbsp olive oil; 1 tsp salt; 1 tsp pepper; 100 gr quinoa; 213 ml water; 1 tsp salt; 1/2 pomegranate; 15 gr toasted pumpkin seeds; Some fresh coriander leaves

Ingredients

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

Preparation

Preparation15 min

Waiting time20 min

Cook time50 min

Prepare quinoa: Rinse and drain quinoa thoroughly. Fill the saucepan with the (cool) water and bring it to boil. Once boiling, add a pinch of salt and pour the quinoa into it; reduce heat(medium low heat), cover and cook for about 10 minutes. Turn off the heat, remove the saucepan from heat, put a lid on it and let the quinoa steam for 20 minutes.
Preheat oven to 190°C. Cut the butternut squash in half lengthwise, remove and discard the seeds. Scoop out some butternut with a spoon and spread it out all over the sections.
In a small bowl, mix: olive oil + salt +pepper. Then, brush the squash with it. Place the butternut on a lined baking sheet. Bake squash for 40 mins in a preheated 190ºC oven.
Remove pomegranate seeds and set them aside. Once your squash is roasted fill to the brim with quinoa. Sprinkle with roasted pumpkin seeds, pomegranate arils and use some fresh coriander leaves for decoration.
There you are !