Winter Vegetable and Grain Stuffed Butternut Squash

Votes: 2
Rating: 3.5
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

45minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

20minutes

Cook Time

45minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Winter Vegetable and Grain Stuffed Butternut Squash

Votes: 2
Rating: 3.5
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

45minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

20minutes

Cook Time

45minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Ingredients

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

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To a large bowl add cooked quinoa and sauteed vegetables. Stir well.
  6. Gently spoon quinoa and vegetable mixture into roasted butternut squash halves.
  7. Sprinkle squash with pomegranate seeds, fresh thyme, and a drizzle of tahini.
  8. Serve and enjoy!

Ingredients

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

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To a large bowl add cooked quinoa and sauteed vegetables. Stir well.
  6. Gently spoon quinoa and vegetable mixture into roasted butternut squash halves.
  7. Sprinkle squash with pomegranate seeds, fresh thyme, and a drizzle of tahini.
  8. Serve and enjoy!