AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, Vegetarian, VeggiesDifficultyIntermediateThis make-ahead holiday dish is a fantastic addition to any holiday table - and it's easy to prepare too!
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Wash both butternut squashes. Carefully cut one squash horizontally and scoop out seeds.
Drizzle both cut sides with Tuscan Herb olive oil, salt & pepper.
Place on baking sheet, cut side down, and bake for 35-45 minutes, until tender.
Remove from oven and set aside until cool enough to handle.
Scoop out flesh, leaving 3/4" border.
For the other squash, peel outer skin. Then dice into 1/2-3/4" cubes. Place in bowl and toss with Tuscan Herb olive oil, salt, pepper, and ground sage. Roast for 15 minutes, stir, and then another 10-15 minutes, until tender but not too soft (can be easily pierced with a knife).
While squash is roasting, cook the quinoa. After rinsing in a fine mesh strainer, combine 2 cups quinoa with 3 cups water or broth in a large pot. (This is a different ration than most packages, but it actually holds together better since it is firmer.) Bring to a boil, then cover and gently simmer for 14-15 minutes. Remove from heat, keep covered and let sit to absorb the rest of the water for 5-10 minutes. Fluff with a fork, add 1 tbsp Tuscan Herb olive oil and sprinkle generously with salt & pepper. Set aside.
In a skillet, heat 1 tbsp Tuscan Herb olive oil on medium heat. Add onion & celery and a pinch of salt. Saute for 4-6 minutes, until tender. Add garlic and saute 1 more minute. Add to quinoa.
Mix in dried cherries or cranberries and the flesh of the first butternut squash that was scooped out of the shell. Add the minced rosemary, salt & pepper, and 1 tbsp Tuscan Herb olive oil.
Grease large baking dish with Tuscan Herb olive oil. Place both halves of the butternut squash in the middle of the dish. Scoop quinoa mixture into halves, then arrange around the shells.
If preparing ahead of time, cover and refrigerate for 24 hours.
If serving soon, cover and bake for 20-25 minutes.
Before serving, garnish with optional toppings: pomegranate seeds, feta cheese, chopped parsley, thyme, or extra rosemary.
Serve warm and soak up with compliments! This tastes amazing, thanks to the Tuscan Herb olive oil, which is infused into the entire dish!!!
Ingredients
Directions
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Wash both butternut squashes. Carefully cut one squash horizontally and scoop out seeds.
Drizzle both cut sides with Tuscan Herb olive oil, salt & pepper.
Place on baking sheet, cut side down, and bake for 35-45 minutes, until tender.
Remove from oven and set aside until cool enough to handle.
Scoop out flesh, leaving 3/4" border.
For the other squash, peel outer skin. Then dice into 1/2-3/4" cubes. Place in bowl and toss with Tuscan Herb olive oil, salt, pepper, and ground sage. Roast for 15 minutes, stir, and then another 10-15 minutes, until tender but not too soft (can be easily pierced with a knife).
While squash is roasting, cook the quinoa. After rinsing in a fine mesh strainer, combine 2 cups quinoa with 3 cups water or broth in a large pot. (This is a different ration than most packages, but it actually holds together better since it is firmer.) Bring to a boil, then cover and gently simmer for 14-15 minutes. Remove from heat, keep covered and let sit to absorb the rest of the water for 5-10 minutes. Fluff with a fork, add 1 tbsp Tuscan Herb olive oil and sprinkle generously with salt & pepper. Set aside.
In a skillet, heat 1 tbsp Tuscan Herb olive oil on medium heat. Add onion & celery and a pinch of salt. Saute for 4-6 minutes, until tender. Add garlic and saute 1 more minute. Add to quinoa.
Mix in dried cherries or cranberries and the flesh of the first butternut squash that was scooped out of the shell. Add the minced rosemary, salt & pepper, and 1 tbsp Tuscan Herb olive oil.
Grease large baking dish with Tuscan Herb olive oil. Place both halves of the butternut squash in the middle of the dish. Scoop quinoa mixture into halves, then arrange around the shells.
If preparing ahead of time, cover and refrigerate for 24 hours.
If serving soon, cover and bake for 20-25 minutes.
Before serving, garnish with optional toppings: pomegranate seeds, feta cheese, chopped parsley, thyme, or extra rosemary.
Serve warm and soak up with compliments! This tastes amazing, thanks to the Tuscan Herb olive oil, which is infused into the entire dish!!!
