Festive Stuffed Butternut Squash

Cranberries and pecans add a festive touch to this dish of roasted butternut squash filled with a tasty quinoa and vegetable mixture. It's a lovely and tasty main dish for a plant-based Christmas dinner.

Ingredients:

• 2 medium butternut squashes
• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper, to taste

Instructions:

Preheat the oven to 400F 200C

Cut the butternut squashes in half lengthwise and scoop out the seeds

Place them on a baking sheet, cut side up, and roast for about 45 minutes, or until tender

In a medium saucepan, combine the quinoa and vegetable broth

Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed

In a large skillet, heat the olive oil over medium heat

Add the onion and garlic, and saut until softened, about 5 minutes

Add the bell peppers, cranberries, pecans, parsley, thyme, sage, salt, and pepper to the skillet

Cook for another 5 minutes, then remove from heat

Once the butternut squashes are tender, remove them from the oven

Scoop out some of the flesh from each half to create a hollow center

In a large bowl, combine the quinoa and vegetable mixture

Spoon the mixture into the hollowed-out center of each butternut squash half

Return the stuffed squash to the oven and bake for an additional 15 minutes, or until heated through

Serve the stuffed butternut squash halves warm, garnished with additional parsley if desired