This simple yet decadent dish is bursting with fall flavors that will leave you feeling warm and cozy without feeling weighed down. It is incredibly easy to make, but the presentation is so gorgeous that all of your dinner party guests will think you've turned into a professional chef! I hope you enjoy it as much as I do!
Total time: 70 minutes
1 butternut squash, cut in half lengthwise
1 tsp extra virgin olive oil
1/2 tsp cinnamon, separated
2/3 cup red and white quinoa
1/3 cup dried cranberries
1/4 cup pumpkin seeds
1/2 tsp apple cider vinegar
1 1/2 Tbsp tahini
salt and peper to taste
Preheat the oven to 400°F. Carve the seeds out of the squash, and place each half sliced side up on a parchment paper lined baking sheet. Brush 1/2 tsp olive oil on each side. Dust 1/4 tsp cinnamon (1/8 tsp each side) and a pinch of salt on the squash.
Place the squash in the oven for 40-50 minutes or until fork soft.
While the squash is cooking, boil 1 1/3 cup water. Once it is boiling, add the quinoa, reduce to a simmer, and cover. Stir frequently, and remove from heat once the water has been absorbed and the germ has spiraled off the grains.
Allow the quinoa to cool for a few minutes before adding the dried cranberries, pumpkin seeds, apple cider vinegar, and salt and pepper to taste.
Once the butternut squash is finished cooking, remove from the oven and allow it to cool enough to handle. Use a spoon to carve out some of the flesh, leaving a 1/2 to 1 inch border along the sides and bottom. Fill the butternut squash with the quinoa mixture and return to the oven for 5 minutes.
While the stuffed squash is in the oven, make the tahini glaze by combining the tahini and 1/4 tsp cinnamon in a small bowl and mix until smooth.
Remove the butternut squash from the oven, allow it to cool slightly, and drizzle on the tahini glaze. Serve hot.
Note: Make sure to save the butternut squash you carved out and use it for another meal!