Twice Baked Butternut Squash

25 Oct

I feel like I’ve been posting a lot of squash lately, but the CSA basket has been keeping me well stocked, so here comes some more!

I was looking for something tasty and a little fancy to do for our nice-ish dinners in last Saturday night. I didn’t want to do the Butternut Squash Ravioli again, so I started brainstorming and decided to stuff it. I stumbled across this recipe from Naturally Ella (a new favorite read) and knew it would be easy to veganize. And it was:

My changes were:

  • Using a medium squash instead of a large
  • Subbing scallions for the shallots
  • Adding a minced hot pepper and two cloves of minced garlic
  • Reducing the quinoa to 1/4ish cup and the water to about 1/2 cup
  • Subbing nutritional yeast for the cheese
  • Adding a handful of chopped raw pecans to the top of the stuffed squash

Otherwise I followed her method. The result was incredibly tasty and more filling than I expected, which was a good thing! We served the squash alongside some sauteed bitter greens and a bottle of Balletto 2011 Pinot Noir.

It was a perfect little dinner at our new table, which we’re still greatly enjoying.

Are you sick of my butternut squash recipes yet? I hope not! I have one more coming your way already, plus an uncooked squash chillin’ in my kitchen.

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2 Responses to “Twice Baked Butternut Squash”

  1. inherchucks October 28, 2012 at 1:03 am #

    I am pretty sure my life will never be the same after seeing this post. AMAZING idea…can’t wait to get busy in the kitchen 🙂

    Come and link up to this week’s CSA LInk party when you get a chance…http://inherchucks.com/2012/10/25/whats-in-the-box-49/. Looking forward to seeing you there!

    • Brigid October 30, 2012 at 12:37 pm #

      They were pretty tasty! Stuffing things always makes for an elegant presentation, too.

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