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Quinoa and Cranberry Stuffed Delicata Squash

Quinoa and Cranberry Stuffed Delicata Squash

Serves 4

2 Delicata Squash

2 TBSP Butter, separated (for vegans, use a non-dairy based butter)

1 tsp Brown Sugar

Salt/Pepper

3/4 Cup Quinoa

1 1/2 Cup Water

1 Medium Onion

1 Clove Garlic

1/4 Cup Dried Cranberries

1/2 tsp Thyme

1/4 tsp Cumin

1/4 Cup Mushrooms

1/4 Cup Chopped Pecans

Preheat oven to 350°.

Cut the squash in half and remove the seeds.  Melt 1 TBSP butter and coat the inner parts of the delicata evenly.  Sprinkle with brown sugar and season with salt and pepper, to taste.

Bake squash in a pan for 30 minutes, or until the squash is cooked through.

Meanwhile, bring water to a boil in a medium sized pot and add the quinoa.  Cook for 15 minutes.

While the quinoa is cooking, chop the onion, garlic, cranberries and mushrooms.  Heat a large pan on medium heat and add 1 TBSP butter, onion and garlic.  Cook for several minutes until they begin to soften and add cranberries, mushrooms, thyme, cumin and sumac.  Cook for about 10 minutes and fold in cooked quinoa.  Cook for several more minutes before adding in chopped pecans.

Evenly disperse quinoa mixture into squash.

Serve and enjoy!

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Thyme, Winter Squash: Delicata,
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