Winter Vegetable and Grain Stuffed Butternut Squash

Details

This one-hour dish combines low-sodium broth with sauteed vegetables, farm-fresh butternut squash, organic quinoa and ripe avocado.

Ingredients

Serves

servings

imperial metric

2 2 butternut squash halved and seeds scooped out
1 1 tbsp tbsp avocado oil
1 1 cup cup quinoa
2 2 cup cup Pacific Foods® Chicken Bone Broth Unsalted or Pacific Foods® Organic Vegetable Broth
1 1 tbsp tbsp olive oil
0.5 0.5 yellow onion chopped
1 1 head head kale chopped
0.5 0.5 cup cup red cabbage roughly chopped
0.5 0.5 tsp tsp sea salt
1 1 tsp tsp black pepper
0.5 0.5 tsp tsp dried thyme
4 4 leaves leaves fresh sage thinly sliced
0.5 0.5 cup cup pomegranate seeds
2 2 tbsp tbsp fresh thyme chopped
2 2 tbsp tbsp tahini

Recipe Made with

Preheat oven to 425 degrees Fahrenheit and line a baking tray with parchment paper.
Drizzle cut butternut squash with avocado oil and season with sea salt and pepper. Place squash cut side down on lined baking tray. Bake squash for 30-40 minutes, or until squash are tender. Remove from oven and carefully flip over to let cool slightly.
While squash are roasting, prepare quinoa. Add broth to a saucepan over medium heat and bring to a boil. Stir in quinoa, reduce heat to a simmer, and cover. Cook quinoa for 15 minutes, or until fluffy. Remove from heat and set aside.
While quinoa cooks, prepare vegetable filling. Add olive oil to a large skillet over medium heat. Add in chopped onions and saute for 3-5 minutes, or until sweated. Stir in chopped kale and cabbage and saute for 5 minutes. Sprinkle with sea salt, pepper, dried thyme, and fresh sage. Stir to combine.
To a large bowl add cooked quinoa and sauteed vegetables. Stir well.
Gently spoon quinoa and vegetable mixture into roasted butternut squash halves.
Sprinkle squash with pomegranate seeds, fresh thyme, and a drizzle of tahini.
Serve and enjoy!

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act kinder. And repeat.