Quinoa- and pomegranate-stuffed butternut squash

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Main Dish
Very Easy
1 h 25 m
85 Kcal

Have you got a butternut squash and want to make something other than soup with it? It’s time to stuff it! Enjoy a hearty, filling, colorful winter meal! Its orange flesh is good for both body and mind :-) Paired with the red pomegranate arils and green fresh coriander, this meal will delight your taste buds and warm your heart :-) It’s a great way to get the whole family eating seasonal vegetables, as well as to enjoy a delicious vegetarian dish ;-) Follow our step-by-step guide with written instructions, photos, and video!

Ingredients

6

Materials

  • Parchment paper

Preparation

Preparation15 min
Waiting time20 min
Cook time50 min
  • Quinoa- and pomegranate-stuffed butternut squash - Preparation step 1Rinse 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.
  • Quinoa- and pomegranate-stuffed butternut squash - Preparation step 2Preheat the oven to 190°C (375°F). Cut the butternut squash in half lengthwise and remove the seeds. Scrape out the flesh and spread it in the hollowed-out halves.
  • Quinoa- and pomegranate-stuffed butternut squash - Preparation step 3In 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).
  • Quinoa- and pomegranate-stuffed butternut squash - Preparation step 4Remove the arils from the pomegranate. Divide the quinoa between the squash halves. Sprinkle with pumpkin seeds, then the pomegranate arils. Finally, finely chop some fresh coriander leaves and sprinkle them over the top.
  • Quinoa- and pomegranate-stuffed butternut squash - Preparation step 5It's ready!

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FAQ ❓

How do you choose the perfect butternut squash for this recipe?

Choose a butternut squash that is firm, heavy for its size, and has smooth, unblemished skin.
Yes, you can replace the quinoa with rice, bulgur, or even couscous, but this will slightly change the taste and texture of the dish.
Butternut squash is rich in vitamins A and C, fiber, and antioxidants, making it an excellent choice for supporting the immune system and improving digestion.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days, or frozen for 2 to 3 months.
Yes, you can prepare the filling and stuff the squash ahead of time, then bake it just before serving for a hot, flavorful dish.

Nutrition

for 1 serving / for 100 g
Calories: 85Kcal
  • Carbo: 7.7g
  • Total fat: 3.7g
  • Saturated fat: 0.6g
  • Proteins: 2.2g
  • Fibers: 5.3g
  • Sugar: 3.3g
  • ProPoints: 2
  • SmartPoints: 3
Nutritional information for 1 serving (156g)

Cookware

oven

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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