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October 20,2020
Stuffed Butternut Squash
Did you enjoy making our recipe for Plant-Based Stuffing, but want to enjoy it as stuffing rather than as a side dish? Then this is the recipe for you! We’ve made a few alterations to our stuffing recipe so you can enjoy a delicious roasted butternut squash packed with tasty stuffing for any holiday meal.
Ingredients
- 2 cups uncooked Lundberg Tri-Color Blend Quinoa - $9.79 or Lundberg Short Grain Brown Rice - 6.99
- 1 large butternut squash
- 2 cups brussels sprouts, washed and cut in halves
- 3/4 cup finely chopped shallots
- 5 sprigs fresh rosemary
- 2 1/2 cups prepared Better Than Bouillon Vegetable Base - $7.79
- 3 tightly packed cups baby spinach
- 1 cup shelled roasted pistachios
- 1 cup dried cranberries
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tbsps olive oil
Method
Preparing the stuffing
- Prepare the stuffing as written in our stuffing recipe, omitting the diced butternut squash.
Preparing the butternut squash
- Carefully halve your squash lengthwise, then scoop out the seeds.
- Brush the cut sides of your squash with oil, then bake with cut sides down on a foil or parchment lined baking sheet for 15 minutes at 400° F.
- After baking cut side down, flip your squash over and continue to bake for another 30-45 minutes, or until tender enough to pierce easily with a knife.
- Once your squash is tender, stuff it with your prepared stuffing and bake for another 5 minutes to warm through, and then enjoy!
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