Roast Butternut Squash Stuffed with Quinoa, Sage, Pine Nuts and Feta


  • 1 butternut squash, halved lengthways
  • 1 red onion, finely sliced
  • 3 cloves of garlic, sliced finely
  • 5 sage leaves, finely sliced
  • 1 packet of cooked quinoa (@quinolauk is my fave)
  • 5 mushrooms, finely chopped or minced in a food processor
  • 1 tbsp tamari / gf soy sauce
  • Handful of @violife_foods feta
  • Avocado or olive oil


  1. Preheat oven to 200c and set out a baking sheet with parchment paper or a silicon liner

  2. Brush the squash halves with oil (or water) and sprinkle with a little salt. Place cut-side down on a lined baking sheet or baking pan

  3. Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes (sometimes more depending on the size of your squash), or until a knife easily pierces the squash (especially in thicker parts). It's better for the squash to be on the more tender side than firm

  4. Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add oil, onions, garlic and sage. Sauté for 5-8 minutes, stirring occasionally, until slightly browned. Add the mushrooms and season with the tamari. Sautée for another 2-3 minutes until the mushrooms have lost their liquid. Stir through the quinoa and nuts and ensure fully combined

  5. Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes

  6. Top with feta and serve with all the greens. I served with roasted sprout tops drizzled in a little @olivadouk avocado oil

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