• HealthyNidhi

Roasted Butternut Squash Boats with Quinoa Risotto

Updated: Oct 14, 2019

These gluten free and vegan Cranberry Quinoa Butternut Squash Boats are the perfect cozy vegetarian meal or side dish to make this fall.




It’s completely packed with flavor. A kind of flavor you can’t get enough of. It’s savory with little bites of sweetness. Mushy with a little bit of bite.Nuts ,seeds,grain ,vegetable all jam packed in one.





This vegetarian stuffed butternut squash recipe is a shining example of the sort of healthy, but cozy fare I crave after weekends away from home. It’s packed with all of the nourishing ingredients my body is craving, but it still leaves me feeling warm, toasty, and satisfied in a way that salad alone does not.


Yes, I love the combination of cranberries and pine nut with the butternut squash.A side salad is again sweet and sour and oh so flavourful !!


Roasted Butternut Squash with Quinoa Risotto


Serves: 4

Preparation time: 20 minutes

Cooking time: 65-70 minutes

Cuisine: International Meal

Author: HealthyNidhi


Ingredients:


2 medium sized butternut squash


Filling:


1 cup uncooked quinoa

2 tablespoons oil

2 tablespoon walnuts/pine nuts

2 tablespoons cranberries/raisins

2 tablespoons sun-dried tomatoes (chopped)

1 cup parsley finely chopped

½ cup onion chopped

2 teaspoons garlic chopped

1 veg stock cube/bouillon (organic)

½ tsp salt (or to taste)

½ tsp black pepper

2 cups of water

4 tablespoons grated Parmesan (vegetarian type)


Tomato Relish:


2 cups tomatoes chopped coarsely

1 tablespoon apple cider vinegar

½ teaspoon black pepper

1 teaspoon brown/white sugar

1 cup firmly packed flat leaf parsley

½ cup packed mint

2 tablespoons grated Parmesan (optional)

2 tablespoons pomegranate kernels (optional)


Method:

  1. Preheat the oven to 160 degrees Celsius.

  2. Slice the butternut squash vertically into 2 parts; so we get 4 pieces.

  3. Brush the meaty part with olive oil generously.

  4. Sprinkle salt and bake in the oven for 45 mins.

  5. Turn over (face down) in the first 25 mins.

  6. Check with a fork if done.

  7. Carefully take the butternut squash out of the oven and scour the center with a fork to make space for the filling.

  8. Put filling and top it with Parmesan and bake further for 10 minutes.


Filling:

  1. As the butternut squash bakes, we prepare the filling.

  2. Wash quinoa and soak.

  3. In a pan add oil, onion, garlic and the washed quinoa.

  4. Add 2 cups of water, the veg stock cube and cover. Set the heat to medium. This process could take around 20 mins. Cover the cooked quinoa for 10 minutes. Once done, fluff it with a fork and allow it to cool slightly.

  5. Once cool, after around 10-15 mins, add parsley, toasted walnuts, cranberries, sun-dried tomatoes, pepper and salt (if needed).

  6. Pack the baked butternut squash center with this filling and bake for 10 minutes. Serve with tomato relish.


Method:


  1. Mix everything well and chill in the refrigerator for the flavours to combine.

  2. Serve cold with the Butternut Risotto.


Top tips:

  1. Long grain,short grain,black or brown rice or a combo rice can be used instead of quinoa though the cooking time may vary.

  2. This filling is very versatile, it can be used in red peppers, sweet potatoes or enjoyed as is as a salad.

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