Labor day is over. The kids are officially back to school. And me? I have a running list of ALL the fall-inspired recipes that I want to make this year.
Yes, yes I have a lot of pumpkin. But, I also have other fall flavors that I cannot wait to bring back into my life like these butternut squash boats stuffed with fluffy quinoa, sweet dried cranberries, and crunchy seeds.
What I realized is we (he) can’t have meals that are quinoa based. But, he’s good with meals where quinoa is a part of it, if that makes sense. Here, butternut squash is the main component and the quinoa is mixed with nuts and seeds and so quinoa’s not the main base of the recipe.
This recipe is perfect for a hearty vegetarian dinner. If you’re making a delicious feast, it makes for a really pretty side dish alongside say… turkey?
It’s completely packed with flavor. A kind of flavor you can’t get enough of. It’s savory with little bites of sweetness. So, let’s make it!
Cut the stem off the butternut squash and then cut them in half lengthwise. Scoop out the seeds and discard.
Line a rimmed baking sheet with parchment paper and drizzle with avocado oil. Place the cut side of the butternut squash flat-side down. Roast in the oven for 40 minutes, After 40 minutes, flip so the flat side is up and roast for another 10 minutes.
While the butternut squash is roasting, place 1 1/2 cup of the broth and quinoa in a pot over high heat. Once the broth boils, cover and turn down the heat to medium-low. Simmer for 10 minutes until the broth is absorbed and the quinoa appears fluffy. Stir in the dried cranberries, pepitas, sunflower seeds, grated carrot, lemon juice, minced garlic, sage, cinnamon, and salt. Mix everything together and keep warm over low heat until the squash is done roasting.
Once the boats are done, plate them and add a scoop of the quinoa mixture to the bell part of the squash. Garnish with additional squash leaves.
Recipe
Cranberry Quinoa Butternut Squash Boats (gluten free + vegan)
These gluten free and vegan Cranberry Quinoa Butternut Squash Boats are the perfect cozy vegetarian meal or side dish to make this fall.
Ingredients
- 2 small butternut squash
- 2 tablespoons avocado oil
- 1 1/2 cup vegetable broth
- 1/2 cup quinoa, washed and drained
- 1/3 cup dried cranberries
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup sunflower seeds
- 1 large carrot, grated
- 1/2 lemon, juiced
- 2 garlic cloves
- 1 tablespoon sage, chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400F.
- Cut the stem off the butternut squash and then cut them in half lengthwise.
- Scoop out the seeds and discard.
- Line a rimmed baking sheet with parchment paper and drizzle with avocado oil.
- Place the cut side of the butternut squash flat-side down.
- Roast in the oven for 40 minutes.
- After 40 minutes, flip so the flat side is up and roast for another 10 minutes.
- While the butternut squash is roasting, place 1 1/2 cup of the broth and quinoa in a pot over high heat. Once the broth boils, cover and turn down the heat to medium-low. Simmer for 10 minutes until the broth is absorbed and the quinoa appears fluffy.
- Stir in the dried cranberries, pepitas, sunflower seeds, grated carrot, lemon juice, minced garlic, sage, cinnamon, and salt. Mix everything together and keep warm over low heat until the squash is done roasting.
- Once the boats are done, plate them and add a scoop of the quinoa mixture to the bell part of the squash. Garnish with additional squash leaves.
Enjoy!! xo
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