Stuffed Butternut Squash with Chickpeas, Cranberries and Quinoa Recipe
Francesca Black
Be sure to choose firm, fragrant squash that are similar in size so that they roast equally. Feel free to top with chopped, toasted nuts such as cashews or pecans or a shaved hard cheese such as parmesan or pecorino for an extra touch. Substitute other types of squash here such as acorn or honeynut if preferred as well.
Preheat oven to 400 degrees. Halve butternut squash and scoop out the seeds. Drizzle all over with a few tablespoons of olive oil and 1 teaspoon salt.
Roast squash cut-side up on a foil-lined, rimmed baking sheet for 40-50 minutes or until a fork can be easily inserted. After roasting, let cool slightly and scoop out a few tablespoons from each roasted squash to make room for the filling. Reserve extra squash.
While the squash is roasting, combine quinoa with 2 cups of water or broth in a heavy-bottomed saucepan. Bring to a boil, cover, and reduce the heat to a simmer for 15 minutes or so.
Drain any excess liquid from the quinoa over a fine-mesh strainer and let sit, covered, for another 15 minutes. Fold in dried cranberries, olive oil, lemon juice and zest, mint, parsley, rinsed chickpeas, reserved squash, spices, black pepper and salt.
Line squash side by side and fill with the quinoa filling. After arranged, drizzle with local honey and extra olive oil. Sprinkle with more fresh herbs. Add any other desired garnishes such as shaved cheese or toasted nuts. Serve warm.