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Stuffed Butternut Squash

A hearty and healthy dish featuring roasted butternut squash filled with seasoned quinoa, black beans, and peppers.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Butternut Squash
  • 1 medium butternut squash Cut in half and seeds removed
  • 1 cup quinoa or rice Your choice
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 medium bell pepper, diced Any color you prefer
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 2 tablespoons olive oil For drizzling
  • to taste fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure the squash roasts beautifully.
  2. Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil over the flesh, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes until tender.
  3. While the squash is roasting, cook the quinoa or rice according to package instructions, typically taking about 15 minutes.
Filling and Baking
  1. In a large bowl, combine the cooked quinoa/rice, black beans, corn, diced bell pepper, cumin, and chili powder. Stir until well combined and taste, adjusting seasoning as necessary.
  2. Once the squash is tender, remove it from the oven and carefully flip it cut-side up. Fill each half with the quinoa mixture, heaping it generously.
  3. Return to the oven for an additional 10-15 minutes, allowing the stuffing to warm through and the edges of the squash to caramelize slightly.
  4. Garnish your stuffed squash with fresh cilantro. Serve hot and enjoy the delightful combination of flavors!

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, wrap tightly in plastic wrap and keep in a freezer-safe bag or container for up to three months. To reheat, place in a preheated oven at 350°F (175°C) for about 20-30 minutes.