Description
This stuffed butternut pumpkin dish is a wholesome and satisfying plant-based meal. The sweet and nutty flavor of the roasted butternut pumpkin pairs perfectly with a savory and nutritious stuffing made from quinoa, vegetables, and herbs. It’s an excellent option for a healthy dinner or a festive centerpiece for special occasions.
Ingredients
Scale
- 1 large butternut pumpkin, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375Β°F (190Β°C). Line a baking sheet with parchment paper.
- Place the butternut pumpkin halves cut side up on the prepared baking sheet. Drizzle with a bit of olive oil and season with salt and pepper. Roast for about 45 minutes or until tender.
- While the pumpkin is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sautΓ© until translucent, about 5 minutes.
- Add the red bell pepper and cook for another 3-4 minutes.
- Stir in the spinach, dried cranberries, toasted pecans, cooked quinoa, thyme, and sage. Cook for another 2-3 minutes, until the spinach is wilted. Season with salt and pepper to taste.
- Remove the roasted pumpkin from the oven and carefully scoop out some of the flesh to create a cavity for the stuffing, leaving about 1/2 inch of the flesh around the edges.
- Fill each pumpkin half with the quinoa stuffing mixture, pressing down gently to pack it in.
- Return the stuffed pumpkins to the oven and bake for an additional 10-15 minutes, until heated through.
- Garnish with fresh parsley before serving.
Notes
- You can substitute the quinoa with other grains like rice or farro.
- Add some grated vegan cheese on top before the final bake for an extra layer of flavor.
- This dish can be prepared in advance and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
Keywords: Stuffed butternut pumpkin, plant-based meal, vegan dinner, healthy recipe, quinoa stuffing, roasted pumpkin, nutritious dish, festive centerpiece, vegetarian meal, plant-based delight.