Although the last few weeks have (for the most part) been gloriously sunny, there’s a definite chill to the air. The mornings are crisper, fresher, and the nights are drawing in. Come 9pm, and I want to be snuggled beneath a blanket.
While I’m already missing the summer heat, I love the delicious comfort food which comes with the cooler months. The soups, the stews, the root vegetables – all delicious, all so satisfying.
One of my favourite foods to enjoy during the Autumn is roasted squash. Sweet, filling and incredibly versatile – not to mention cheap! – it’s one of my favourite comfort foods, especially when roasted tender.
I love these Stuffed Butternuts with Quinoa as they’re so simple to create, made with minimal effort, yet full of flavour. It tastes equally delicious cold, too, so is a great option for lunchboxes if you’re looking to mix things up a little!
If you have any Autumnal dishes you’d like to see, drop me an email – I love a challenge!
Stuffed Butternut Squash With Quinoa
- Serves 2
- One butternut squash, halved
- 1 tsp Nude Spice Heady & Herby seasoning (or use mixed herbs or oregano)
- 1 red onion, peeled and chopped
- 1 red pepper, de-seeded and chopped
- 1/2 courgette, chopped
- 75g feta cheese (optional)
- 1 cup quinoa
- Juice 1/2 lemon
- Handful fresh parsley, chopped
- 3 tbsp toasted pine nuts
- Preheat your oven to 190C, then line a baking tray. Scoop out the seeds from your squash, then score its flesh with a sharp knife in a sort of criss-cross pattern. Drizzle over a touch of olive oil, season and sprinkle over the Nude Spice. Place in the oven to bake for 40 minutes.
- Halfway through cooking the squash, arrange the remaining veggies on a separate tray. Drizzle over one teaspoon or so of olive oil, season and place in the oven alongside the squash to roast for the remaining 20 minutes, turning half-way through cooking.
- In the meantime, cook your quinoa according to packet instructions, along with the lemon juice and some seasoning. Once fluffy, drain and set aside.
- To serve, toss together the Mediterranean veggies with the quinoa, along with the pine nuts, feta and parsley. Place inside the roasted squash and serve immediately.