Sautéed onions and garlic, silky green chard, cooked quinoa, tossed with toasted pine nuts and fresh parsley, then mounted on top of soft and creamy roasted butternut squash. It is such a yummy combination of flavors. I love warm food on a cold day. Warms my heart and my belly.
Preheat the oven to 350 degrees F.
Line a sheet pan with foil, lightly spray with oil (I used coconut oil) and spread pine nut evenly across the pan. Place in preheated oven until lightly toasted, about 8 minutes. Set aside.
Increase oven temperature to 425 degrees F and line a rimmed sheet pan with foil. Slice butternut squash in half, reserve one half for later, unless doubling recipe.
Scoop out seeds.
Place butternut squash cut side up on the sheet pan. Coat the exposed flesh with 1 tablespoon of olive oil, then season with salt and pepper.
When oven is preheated, roast the squash for 45 minutes, or until it is golden brown. Take out of oven, flip squash over, then continue cooking for 20 minutes, or until the squash is easily pierced with a fork.
While the squash is finishing up, place a large skillet over medium heat and add remaining 2 tablespoons of olive oil. When the oil starts to shimmer, add in the onion, garlic, and a pinch of salt. Cook, stirring occasionally, for a couple of minutes, until the onions soften a bit.
Add in the cook quinoa and green chard in with the onion mixture, stir to thoroughly mix, then cook until the greens are wilted, about 3-4 minutes. Stir occasionally.
After the greens are wilted, season with salt and pepper to taste. Remove from heat and stir in toasted pine nuts and fresh parsley.
When the butternut squash is finished, flip over and pile on the greens on top of the squash. Dig in!
Stuffed Butternut Squash
Ingredients
- 2 tablespoons pine nuts
- ½ medium butternut squash, seeded
- 3 tablespoons extra-virgin olive oil, divided
- fresh ground black pepper and sea salt
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- ½ cup cooked Quinoa
- 4 green chard leaves, stemmed and sliced (about 3 cups)
- 1 tablespoons fresh parsley, finely chopped
Directions
- Preheat oven to 350 degrees F.
- Line a sheet pan with foil, lightly spray with oil and spread pine nut evenly across. Place in preheated oven until lightly toasted, about 8 minutes. Set aside.
- Increase oven temperature to 425 degrees F and line a rimmed sheet pan with foil.
- Place butternut squash cut side up on the sheet pan. Coat the exposed flesh with 1 tablespoon of olive oil, then season with salt and pepper.
- When oven is preheated, roast the squash for 45 minutes, or until it is golden brown. Take out of oven, flip squash over, then continue cooking for 20 minutes, or until the squash is easily pierced with a fork.
- While the squash is finishing up, place a large skillet over medium heat and add remaining 2 tablespoons of olive oil. When the oil starts to shimmer, add in the onion, garlic, and a pinch of salt. Cook, stirring occasionally, for a couple of minutes, until the onions soften a bit.
- Add in the cook quinoa and green chard in with the onion mixture, stir to thoroughly mix, then cook until the greens are wilted, about 3-4 minutes. Stir occasionally.
- After the greens are wilted, season with salt and pepper to taste. Remove from heat and stir in toasted pine nuts and fresh parsley.
- When the butternut squash is finished, flip over and pile on the greens on top of the squash. Dig in!
hello world. 