Recipe - Baked Butternut Squash with Quinoa Stuffing (350 kcal)

Ingredients:

  • 1 medium butternut squash
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 tsp cumin
  • 1 tsp paprika powder
  • Salt and pepper to taste
  • olive oil for frying
  • Fresh parsley or coriander for garnishing

4 servings | 60 min | 350 kcal

Preparation:

  1. Prepare the butternut squash: Peel the squash, halve it, and remove the seeds. Cut the squash halves into thin slices.

  2. Place the pumpkin slices on a baking sheet lined with parchment paper, drizzle with a little olive oil, and sprinkle with salt and pepper. Bake in a preheated oven at 200 degrees Celsius for about 25-30 minutes, until the pumpkin is soft and lightly browned.

  3. Meanwhile, prepare the quinoa: Bring the well-rinsed quinoa to a boil in a saucepan with the vegetable broth. Reduce heat, cover, and simmer for about 15 minutes, until the quinoa has absorbed the liquid and slightly puffed. Set aside.

  4. Heat some olive oil in a pan. Sauté the chopped onion until translucent, then add the garlic and fry briefly.

  5. Add the diced bell peppers to the pan and fry for another 5-7 minutes until soft.

  6. Add the cooked quinoa to the pan with the bell peppers. Add the cumin, paprika, salt, and pepper. Mix everything well and cook for another 2-3 minutes.

  7. Arrange the baked butternut squash slices on plates and fill with the quinoa filling.

  8. Garnish with fresh parsley or coriander and serve.

Bon appetit!

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