When you too are into roasted pumpkins, then check this spinach-quinoa stuffed butternut squash. Tender bright orange squash, garlic-spinach quinoa stuffing, crisp rosemary chickpeas and pomegranate seeds make this vegetarian and vegan dish gorgeous, healthy and delicious. A real eye-catcher.
The pumpkin season is not over yet. Yes! I love pumpkins and their beautiful shapes and colours. If you have the chance, get your favourite pumpkin or squash and include it in your diet. Pumpkins are also popular because of their versatility.
More, you can enjoy it either savoury or sweet. You can make a wonderful dessert, such as this pumpkin spice cream, too. Perfect for the holiday season. So many different choices between pumpkins and squashes means plenty of creative dishes.
If you like this spinach quinoa stuffed butternut squash, then you will love these pumpkin recipes as well: for instance, (a classic with a twist) baked pumpkin mac and cheese, pumpkin feta flammkuchen, vegetarian couscous stuffed roasted pumpkin or this risotto filled butternut squash.
Pomegranate is a real surprise. Normally you’ll expect it in fruit salads or desserts. If you’ve never tried it before, I suggest adding it to your savoury dishes, as well. Add it to salads, meat or vegetables. You are going to be surprised how well it pairs with almost everything. Besides the extremely fruity, tart and sweet flavour it has a bright red colour, which is perfect to garnish your holiday meals, just like this Harissa roasted cauliflower.
Additionally, the other highlight are the crispy rosemary chickpeas. I love them. Oven-roasted chickpeas are incredibly satisfying and irresistible. By the way, they make a wonderful salty snack, too.
Last but not least, spinach quinoa stuffed butternut squash is packed with nutrients. In fact, it contains antioxidants, proteins, fibre, vitamins and minerals essential for your body health. In other words, delicious, healthy and gorgeous. Plus, very easy to prepare. Why not try it now? Wink.
Ingredients for two portions of spinach quinoa stuffed butternut squash:
- 1/2 butternut squash (lengthwise)
- 100 g quinoa
- olive oil
- 2 garlic cloves
- 100 g baby spinach
- 200 g chickpeas
- 1 rosemary sprig
- half of a pomegranate (deseeded)
- 2 handfuls of goat lettuce
- apple vinegar
To begin, preheat the oven at 220º C. Then, wash the squash, cut it in half (lengthwise) and scoop out the seeds. Store one half for another recipe in the fridge wrapped in foil. Drain the chickpeas and tap dry half of them with some paper towels.
Afterwards, place the butternut squash (cut side up) on a baking sheet lined with parchment paper and drizzle it with some olive oil.
Place the dried chickpeas next to it, with some rosemary and drizzle them with olive oil, too. Put to bake for 20 minutes.
Once the chickpeas and rosemary turn to crisp, remove them from the sheet and put them in a cup. When the 20 minutes are over, take the whole sheet out of the oven and carefully scoop some of the squash flesh out (3-4 spoons), by leaving a 2 cm thick border on the sides. Place the scooped flesh next to the squash onto the sheet and put them back in the oven for another 30-40 minutes or until tender. The scooped flesh will need less time, around 15 minutes. Take it out and set it aside.
In the meantime, prepare the stuffing. In a smaller pot, add the rinsed quinoa and cover it with water (proportions 1:2). Bring to a light boil and cook, with occasional stirring, for about 15-20 minutes. Once the water is absorbed, remove it from the heat and let it sit for 10 minutes.
Then, peel and slice the garlic, wash the goat lettuce and spinach. In a small pan, drizzle some olive oil and sliced garlic. When the garlic turns golden, add the spinach and saute until wilted. Mash the scooped squash flesh with a fork.
At this point, fluff the quinoa with a fork, stir in the squash flesh, the remaining chickpeas and the wilted spinach with garlic.
Last but not least, deseed the pomegranate. Score a circle around the upper part (the bloom end) and remove the skin part. Then, score along the white membranes spread the parts apart and remove the seeds. Place them in a bowl, cover with some cold water and remove the white parts floating on top.
Finally, it is time to put together the spinach-quinoa stuffed butternut squash. Nicely arrange the seasoned goat lettuce on a larger plate and place the roasted butternut squash in the middle. Add the quinoa stuffing in the squash, sprinkle with crispy chickpeas and vibrant pomegranate seeds.
Enjoy.
