Attention #vegetarian and #gluten-free followers! This is for you. Not only delicious, but it can be #dairyfree as well! This recipe could easily be the Christmas gift from @easypeasyfoodie– Thank you!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Time: 1h30min⠀⠀⠀⠀⠀⠀
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Servings: 4⠀⠀⠀⠀⠀⠀⠀⠀⠀
Difficulty: medium⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀
1+1/2 cups of cooked #Quinoa ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups of fresh cranberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 or 1 cup of crumbled feta⠀⠀⠀⠀⠀⠀⠀⠀⠀
L butternut squash (cut in half, lengthways and seeds removed)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red onion diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Tbsp of chopped mint (a bit extra to garnish)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp of cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp of cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 Tbsp of olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
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PREPARATION⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.Preheat the oven to 350F. Line a baking sheet with parchment paper. Place both halves of the squash and toss 1 Tbsp of oil over them. Sprinkle salt and pepper, take it to the oven and roast for 1 hour.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. About 15 minutes before the butternut squash is ready, set a pan on the stove and heat the onion with 2 Tbsp of olive oil over medium heat. Do it for 5 min, then add the cinnamon and cumin, and stir for 1 min more.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Add the Quinoa and mix until everything is evenly warm. Turn off the heat but don’t remove it from the stove. Add the cranberries, feta and mint. Stir and set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Take the sheet out (don’t turn the oven off!) and, with a spoon, scoop out the flesh, leaving a thick border. Chop the flesh and add it to the Quinoa mixture. Fill both halves with it. Top with extra cranberries and feta.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Take the halves back to the oven and cook for 10min. When it’s ready, take the sheet out again and add some fresh mint. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is a great recipe to cook in advance! Prepare it on the weekend and warm it up before serving it on weekdays!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe: @easypeasyfoodie go and check their account!
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