Description
A vibrant, plant-based dish featuring roasted butternut squash halves stuffed with fluffy quinoa, fresh pomegranate seeds, and a creamy whipped feta topping.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, halved lengthwise and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- For the whipped feta: 4 oz feta cheese, 1/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place butternut squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 30-35 minutes until tender.
- While squash roasts, combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- In a bowl, blend feta, Greek yogurt, lemon juice, and minced garlic until smooth and creamy. Set aside.
- In a large bowl, mix cooked quinoa with pomegranate seeds, parsley, cumin, smoked paprika, remaining olive oil, salt, and pepper.
- Once squash is cooked, fill each half generously with the quinoa mixture. Top with dollops of whipped feta and serve warm.
Notes
You can customize the seasonings to taste.