Twice Baked Butternut Squash with Quinoa + Pecans

23 Jun

I’m having so much fun trying meatless dishes once a week!!  This week, I made something that tastes a little out of place for the hot months of summer.  Butternut squash was calling my name at the store and I had to answer the calling. 🙂  File this one away for fall – it would make an awesome holiday side dish or a tasty option for meat-free guests.

Twice-Baked-Butternut-Squash-Quinoa-Pecans-Meatless-Monday



Twice Baked Butternut Squash w/ Quinoa & Pecans (original recipe by Inquiring Chef)

  • 1 medium butternut squash
  • 1/3 c. uncooked quinoa
  • 1/2 t. chicken stock (or veg stock if meat-free)
  • 1/3 c. pecan halves, chopped roughly
  • 2 t. olive oil
  •  1 small shallot, finely minced
  • 1/2 c. panko
  •  3 T. melted butter
  • 2 T. + 2 T. Parmesan cheese
  • salt & pepper to taste

The first step is go roast the squash.  To do this, you cut the squash in half lengthwise and remove the seeds (just like seeding a pumpkin!).  Place the squash skin-side down on a baking sheet, then sprinkle the squash’s flesh with salt and pepper.  Add about 1/4 inch of water to the pan.  Cover it tightly with tin foil and bake it for 50 minutes at 450*F. butternut-squash

Meanwhile, bring your stock of choice to a boil and then add the quinoa.  Cover, then reduce heat to a simmer and allow quinoa to cook about 15 minutes.  Then, remove it from the heat until the remaining liquid is absorbed. Also,  heat 1 t. of olive oil in a small pan and saute the shallot until browned.  Set aside.  Finally, toast the pecan pieces in a dry pan over medium heat for about 5 minutes.  Mine didn’t take quite that long – when they are nice and fragrant, they are ready!  Set those aside as well. toasted-pecans

Once the squash is finished (Stab it with a fork.  If it’s tender, it’s done.  If not, put it back in until it’s done.), spoon out the butternut squash and reduce the oven to 400*F.  It will be a pureed texture.  Mix it with the quinoa, pecans, shallots, 2 T. of Parmesan cheese, some salt, and pepper in a large mixing bowl.

Quinoa-Pecan-Mixture

mixture before squash!

Spoon the mixture back into the squash skin – which is now just a boat for your delicious filling!

Combine the panko, 2 T. Parmesan, and melted butter, then sprinkle on top of the quinoa mixture.  Put the squash back into the oven at 400*F for about 30 minutes or until the bread crumbs are nicely browned.  Simple as that!

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One Response to “Twice Baked Butternut Squash with Quinoa + Pecans”

  1. marceeah March 28, 2015 at 8:28 pm #

    “bring your stock of choice to a boil and add the quinoa” you mean boil the 1/2 teaspoon stock and add 1/3 cup quinoa and simmer for 15 minutes? Doesn’t sound like enough liquid, but I’d love to try the recipe.

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