Healthy Recipe: Roasted Butternut Squash with Quinoa Mushroom Stuffing

Classic American fall flavors take center stage in this delicious and healthy recipe. Hearty mushrooms give a meaty quality to this vegetarian dish, and add a boost of vitamins D and B vitamins, and a variety of antioxidants and minerals that boost your immune system and strengthen your body’s defense against disease. Just what we all need this time of year! Quinoa provides protein, fiber, and a complete profile of amino acids. Butternut squash contains vitamins C and A, and also helps balance blood sugar levels, and reduce inflammation. This recipe works perfectly for a vegetarian entree with a simple green salad on the side, but also makes a healthy and novel choice for a Thanksgiving side dish.

Serves: 4
Total Time: 1 hour

Ingredients:

• 2 butternut squash, peeled
• 2 tablespoons olive oil
• 1 yellow onion, peeled and chopped
• 5 cloves garlic, peeled and chopped
• 4 cups mixed mushrooms, chopped
• 1 cup cooked quinoa
• 2 tablespoons mixed herbs (try thyme, sage, rosemary, and parsley)
• 1 tablespoon balsamic vinegar
• ½ cup grated parmesan cheese, plus more for topping
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or tin foil.
2. Slice your butternut squash in half lengthwise and scoop out all the seeds. Cut the long portion off each half of squash, so you have two round bowls. Reserve the remaining butternut squash for another recipe.
3. Cut a sliver off the back of each half so they sit without wobbling when you lay them inside up. Drizzle each half with olive oil, sprinkle with salt and pepper, and bake inside down for 30-45 minutes until fork-tender.
4. In a large skillet or Dutch oven, heat the olive oil over medium heat. Sautee the onion and garlic for 6-8 minutes, until golden. Add the mushrooms and cook for 8-10 minutes, until the mushrooms are tender. Add the cooked quinoa, and stir to combine.
5. Add the mixed herbs and balsamic vinegar and cook for 3-5 more minutes, until most of the mushroom liquid has evaporated.
6. Turn off the heat, and add the grated Parmesan cheese. Stir well until everything is combined and the cheese is melted. Season to taste with salt and pepper.
7. Flip the butternut squash inside up, and fill them with the mushroom quinoa stuffing. Sprinkle over a bit more Parmesan cheese.
8. Bake for 10-15 minutes, until the cheese is golden and the stuffing and squash are warm and tender. Serve hot out of the oven- enjoy!

Note: You can prepare the filling and the squash separately 1-2 days before serving, and roast them in the oven together the day of.