Graniteware
Roasted Stuffed Butternut Squash
45 minutes
Serve 4
  • 2 cups cooked quinoa
  • 1 tbsp avocado or coconut oil
  • 3 cups loosely packed sliced shiitake mushroom
  • 2 tbsp coconut aminos
  • 2 cloves garlic, minced
  • 2 cups loosely packed chopped kale
  • 1/2 cup roughly chopped walnuts (optional)
  • 1 large butternut squash, halved lengthwise, seeds removed
  • 1 tbsp avocado or melted coconut oil
  • 1 tbsp coconut sugar
  • 1/4 tsp ground cinnamon (optional)
  • 1 healthy pinch sea salt

FOR SERVING

  • 1 cup balsamic vinegar (reduced down on stovetop)
  • Crispy sauteed shallot (1 cup shallot or 2 medium shallots) (optional)
  1. Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. 
  2. One hot, add oil and quinoa saute for 5 - 8 minutes, stirring occasionally, until slightly crispy and brewned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside. 
  3. To the still hot skilled add the mushrooms and the other half of the coconuts aminos. Saute for 2-3 minutues, or until browned and reduce in size. the add garlic and kale and walnuts (optional) and saute for another 1- 2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss to coat.
  4. 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 roast another 5 minutes.
  5. To serve, arrange on a serving platter or individual plates, Garnish with fried shallot and balsamic reduction.
  6. Preheat oven to 400 degrees and grease your Granite Ware roaster.
  7. In the meantime, prepare the quinoa.
  8. Halve the squash lengthwise, scoop out the seeds and brish with oil and sprinkle with coconut sugar, cinnamon (optional) and salt. Place cut-side down in your Granite Ware Roaster.
  9. Bake squash for 15 minutes, then flip the squash over to cut-side up and bake for another 30-45 minutes or until a knife easily pierces the squash.
  10. While the squash is baking vinegar to a small granite ware saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer and cook for about 12- 15 minutes. You will know its done when its reduced in volume by about half, it appears syrupy, and it has visible bublles on the top.
  11. once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. One hot, add oil, and quinoa. Saute 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.
  12. To the still hot skillet add the mushrooms and the other hald of the coconut aminis.
  13. Saute 1for 2-3 minutes or until browned and reduced in size. then add garlic and kale and walnuts (optional) and saute for another 1-2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss the coat.
  14. 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.
  15. To serve arrange on a serving platter or individual plates. Garnish with fried shallot and balsamic reduction. 
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