South African Rainbow Vegetable Stuffed Butternut Squash with Quinoa Pilaf & Lemon Herb Sauce

Allergens

None, can be made gluten-free if using certified gluten-free quinoa.

Ingredients

• 1 large butternut squash
• 2 cups cooked quinoa
• 2 cups assorted vegetables (bell peppers, zucchini, mushrooms, cherry tomatoes)
• 1 cup cooked chickpeas
• 3 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped
• Fresh basil, chopped
• Lemon zest and juice
• 1 cup vegetable broth

Instructions

1. Preheat oven to 375°F (190°C). Cut the butternut squash in half lengthwise, remove seeds and brush with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and bake for 40 minutes or until tender. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 2 minutes. Add assorted vegetables and cook until they begin to soften, about 5 minutes. Stir in cooked chickpeas, quinoa, parsley, basil, lemon zest, and vegetable broth. Simmer until most of the liquid has been absorbed. Once squash is tender, remove from oven and carefully flip cut side up. Fill each half with the cooked vegetable mixture. Return to the oven and bake for an additional 10 15 minutes or until heated through. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper to make the lemon herb sauce. Drizzle over stuffed squash before serving.

Chef’s Insight

The vibrant colors of this dish make it visually appealing, while the combination of textures and flavors creates a truly memorable experience.

Notes

For best results, use fresh, high-quality ingredients.