Starting with a delicious roasted butternut squash recipe, this is a healthy and hearty dish that will satisfy even the pickiest eaters. To begin, preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Next, you’ll need a medium-sized butternut squash, peeled and cubed into small pieces. In a bowl, toss the squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet and roast in the oven for 25-30 minutes or until tender and lightly browned.
While the squash is roasting, you can prepare the rest of the ingredients. In a large skillet over medium heat, cook a diced onion until translucent. Add a few cloves of minced garlic and cook for another minute until fragrant. Then, add a cup of cooked quinoa and a can of drained and rinsed black beans to the skillet and stir to combine.
When the squash is done, add it to the skillet and mix everything together. Then, spoon the mixture back into the squash shell and bake in the oven for another 15-20 minutes until heated through.
To serve, sprinkle the stuffed squash with grated cheese and fresh cilantro and enjoy!
For a different twist on butternut squash, try this stuffed butternut squash recipe. To start, preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Cut a medium-sized butternut squash in half lengthwise and scoop out the seeds and pulp. Brush the inside of the squash with olive oil and sprinkle with salt and pepper. Bake on the prepared baking sheet for 35-40 minutes or until tender.
While the squash is baking, prepare the filling. In a skillet, cook a chopped onion and minced garlic until softened. Then, add a pound of ground turkey or other ground meat and cook until browned.
Add a can of diced tomatoes, a can of drained and rinsed black beans, and a cup of cooked rice to the skillet and stir to combine. Season with chili powder, cumin, and salt and let simmer for a few minutes until everything is heated through and flavorful.
When the squash is done, spoon the filling into the squash halves and top with shredded cheese. Return to the oven for 10-15 minutes until the cheese is melted and bubbly. Serve with a dollop of sour cream or guacamole on top for a delicious and satisfying meal.
These two recipes are perfect for fall when squash is in season and the weather turns cooler. They’re also perfect for meal prep or leftovers since the squash holds up well in the fridge for a few days. Try them out and enjoy the taste of autumn in your own home!
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