Cranberry, Feta and Quinoa Stuffed Butternut Squash

• Vegetarian
• Gluten free

• Produce

  • 2 Butternut squash, large
  • 200 g Cranberries, fresh
  • 2 tbsp Mint
  • 1 Red onion

• Pasta & Grains

  • 1 250g pack Merchant gourmet ready to eat red and white quinoa

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 100 g Feta cheese

Found on easypeasyfoodie.com

Description

Ingredients

• 2 large butternut squash, cut in half lengthways and seeds removed
• Olive oil
• Salt and pepper to taste
• 1 red onion, diced
• 2 teaspoons cinnamon
• 2 teaspoons cumin
• 250g pack of Merchant Gourmet ready to eat red and white quinoa (or similar)
• 200g fresh cranberries (defrosted first, if frozen)
• 100g feta cheese, crumbled
• 2 tablespoons chopped mint, plus extra for garnish

Directions

• Preheat your oven to 180C.
• Cut the two butternut squash in half lengthways and remove the seeds using a spoon. Drizzle with a little olive oil, sprinkle over some salt and pepper and roast for 1 hour in your preheated oven.
• About 10 minutes before the butternut squash is due to come out of the oven, gently fry the diced onion in 2 tablespoons of olive oil for 5 minutes, then add 2 teaspoons cinnamon and 2 teaspoons cumin and fry for 1 more minute.
• Add the whole pack of Merchant Gourmet quinoa and stir to coat the quinoa in the onions and spices. Turn off the heat, add most of the cranberries and feta, and 2 tablespoons of chopped mint and stir gently.
• Take the butternut squash halves out of the oven and scoop out the flesh, leaving a ½ cm border. Roughly chop the flesh and add it to the quinoa mixture.
• Fill the butternut squash halves with the quinoa mixture and top with the remaining cranberries and feta.
• Cook the stuffed butternut squash halves for 10-15 until the feta is brown on top and the filling is warmed through. Sprinkle with extra mint and serve.