Vegan quinoa stuffed butternut squash with pomegranate

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Main Dish

6 servings

Very Easy

1 h 25 m

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A delicious and colorful winter meal that is gluten-free and vegan, perfect for the whole family. This recipe combines the sweet orange flesh of butternut squash with the vibrant red of pomegranate seeds and the freshness of coriander, making it a delightful dish that will warm your heart and please your taste buds. Follow our step-by-step guide with written instructions, photos, and video!

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!

Cookware

Attributes

PetitChef_Official

Questions

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