Quinoa Stuffed Butternut Squash

We’re back with one of our favourite autumn ingredients again – butternut squash. Bird stopped by the market again after ballet and couldn’t resist a huge squash (and this absolutely giant cabbage which we used in about 6 meals!).

What a beast!
What a beast!

We decided to stuff the squash with quinoa as we enjoyed the quinoa stuffed vegetables we made a month or two ago so much. We chose to spice up the stuffing with some chorizo and dried chilli flakes, adding courgette and spinach for some fresh greenery. We then topped them with a little smoked Applewood cheese which matched the smoky paprika flavour of the chorizo perfectly. This is one of those meals that can tick away nicely on a weekend afternoon and will make 4 portions – we had it for dinner and then lunch later in the week, but if you’re just cooking for yourself you would have a couple of dinners and lunches for about an hours work!

Ingredients (for 1 very large butternut squash):

  • 1 large butternut squash
  • 50-100g chorizo, finely diced
  • 1/2 tsp dried chilli flakes (or to taste)
  • 1 small courgette, finely diced
  • 5-10 sun-dried tomatoes, finely diced
  • 50g quinoa
  • 200ml chicken stock or boiling water
  • Spinach (fresh or frozen, we used 3 blocks of frozen)
  • Cheese (any good melter will do)

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Preheat the oven to 180°C. Using a large, sharp knife slice the butternut squash lengthways and then scoop out the seeds. Stab the squash a few times in the middle with the knife, not going all the way through, to help it cook quicker and then brush with a little olive oil. Pop them in a large roasting dish and whack them in the oven to cook. They should take about 30-45 minutes to cook depending on size, they’ll be ready when the flesh is soft all the way through. Meanwhile heat 1tsp of olive oil in a small saucepan and add the chorizo.

Chorizo sizzle

Let it sizzle away until slightly crisp, then add the chilli flakes, the sun-dried tomatoes and the courgette. Stir these to coat in the oil, add the quinoa and do the same until it starts to pop. Pour in the chicken stock and add the spinach if you’re using frozen – if you’re using fresh then wait until just before it’s cooked so you don’t lose all of the goodness. This will need to cook for around 20 minutes, stirring occasionally to start with and more frequently towards the end as the liquid is absorbed so that it doesn’t stick. Have a little taste at this stage and season it with salt and pepper to your taste.

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Once the squash is cooked and the quinoa mixture is ready take the squash out of the oven and (carefully because it’s hot!) scoop out most of the flesh, just leaving around 1 cm around the edge to keep the shape. Mix this flesh with the quinoa mixture and stuff back into the squash. Top with a small amount of grated cheese and then put it back in the oven for 15-20 minutes to let it all cook together and for the cheese to melt.

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Serve with salad and enjoy! This makes a brilliant lunch when cold, if anything you can taste all of the flavours even more.

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