Up in New England, fall is upon us. And you all know what that means… time for squash! Butternut squash is one of my favorite varieties because of its sweet creamy flavor and versatility. It’s delicious blended into sauce or soup, it’s fantastic in a stir fry, and it’s even better stuffed with your favorite grains and veggies. The perfect ingredient for healthy fall recipes! Give this oil-free quinoa-stuffed recipe a try, or experiment by stuffing squash with other seasonal vegetables.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 4 servings
-1 small butternut squash
-1 TBS of Dijon mustard
-2 TBS of maple syrup
-1 tsp of cinnamon
-sea salt and black pepper
-2 cups of cooked quinoa
-½ cup of unsweetened dried cranberries
-1 cup of pecans
(Add cooked kale for an extra nutritional boost!)
Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.
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