Are you into roasted squash? What about crispy quinoa, kale, and caramelized mushrooms?
If so, I have just the dish for you! In addition to our new go-to Vegan Lentil Nut “Meatloaf,” I wanted to share another main dish for the holidays (and beyond). Plus, the ingredients happen to be some of my favorites this time of year, so it was just meant to be. Let me show you how easy it is!
This dish requires just 10 ingredients and simple methods to prepare.
It starts by cooking your quinoa and roasting your squash until golden and tender. The squash gets a flavor boost from salt and a little coconut sugar.
Next, you can prepare your balsamic reduction by simply cooking over low flame for 15 until a syrup forms. And all that’s left is sautéing your cooked quinoa, mushrooms, kale, and walnuts (optional). Once your squash is tender, stuff with your quinoa filling and bake another 5 minutes until hot. That’s it!
For garnish we went with our balsamic reduction and our beloved crispy shallot to add a savory crunch to the top. It’s optional but highly recommended and can be prepared while your squash is roasting!
We hope you love this squash! It’s:
Easy to make
& a delicious main or side!
This would make the perfect entrée or side dish this holiday season, for friend and family gatherings, or a slow weekend treat. (Plus, it reheats beautifully making it perfect for leftovers!) While delicious on its own, we can’t help but want to pair it with our Vegan Garlic Mashed Cauliflower and Easy Vegan Gravy! Talk about the ultimate holiday feast.
If you’re into squash, also be sure to check out our Roasted Squash Salad with Crispy Shallot and Balsamic Reduction, Curried Butternut Squash Soup, Cheesy Spaghetti Squash Pasta, and Saucy Butternut Squash & Portobello Tacos!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Roasted Stuffed Butternut Squash
VEGGIES & QUINOA
- 2 cups cooked quinoa (cooked from ~3/4 cups raw – see instructions)
- 1 Tbsp avocado or coconut oil
- 3 cups loosely packed sliced shiitake mushrooms
- 2 Tbsp coconut aminos (or sub tamari, but start with a lesser amount as it’s saltier)
- 2 cloves garlic, minced
- 2 cups loosely packed chopped kale
- 1/2 cup roughly chopped walnuts (or other nut or seed of choice) (optional)
- 1 large butternut squash, halved lengthwise, seeds removed
- 1 Tbsp avocado or melted coconut oil
- 2 Tbsp coconut sugar
- 1/4 tsp ground cinnamon (optional)
- 1 healthy pinch sea salt
- 1 cup balsamic vinegar (reduced down on stovetop)
- Crispy Sautéed Shallot* (1 cup shallot or 2 medium shallots) (optional)
- In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
- Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.
- Scoop out seeds with a spoon or ice cream scoop. Then brush with oil (or water) and sprinkle with coconut sugar, cinnamon (optional), and salt. Place cut-side down on a lined baking sheet or baking pan.
- Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes (sometimes more depending on the size of your squash), or until a knife easily pierces the squash (especially in thicker parts). It’s better for the squash to be on the more tender side than firm, in our experience.
- In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer – about medium low heat – and cook for about 12-15 minutes. You’ll know it’s done when it’s reduced in volume by about half, it appears syrupy, and it has visible bubbles on the top. Set aside to cool. It will thicken as it cools.
- Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. One hot, add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.
- To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss to coat (see photo). Set aside.
- Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
- To serve, arrange on a serving platter or individual plates. We loved garnishing ours with some crispy pan-fried shallot*, parsley, and a drizzle of balsamic reduction. However, this would also pair well with a simple salad dressing like a vinaigrette, tahini dressing, or even Vegan Gravy.
- Store leftovers covered in the fridge up to 4-5 days. Reheat in a 350 degree F (176 C) until hot.
*Nutrition information is a rough estimate calculated without optional ingredients.