Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

This colourful stuffed squash is filled with quinoa, cranberries, and pecans for a seasonal main dish.

Serves: 4

Prep: 20 minutes

Cooking: 1 hour

Ingredients

  • 2 medium-sized winter squashes (such as acorn or butternut), halved and seeds removed
  • 1 tbsp olive oil
  • 1 tsp fennel seeds
  • 100g quinoa
  • 1 onion, finely chopped
  • 3 garlic cloves, sliced
  • 50g dried cranberries
  • 50g pecans, roughly chopped
  • 1 tsp dried thyme
  • 2 tbsp runny tahini (add water to loosen if needed)
  • 2 tbsp tamari
  • Salt and pepper, to taste

Method

  1. Roast the squash: Preheat the oven to 200°C (180°C fan, Gas Mark 6). Rub the inside of the squash halves with olive oil and season with salt and pepper. Place cut side down on a baking tray and roast for 35-40 minutes until tender.
  2. Cook the quinoa: Rinse the quinoa under cold water, then cook according to package instructions. Set aside.
  3. Prepare the filling: In a pan, heat 1 tbsp olive oil and sauté the onion until soft. Add the garlic and cook for another minute. Stir in the cranberries, pecans, cooked quinoa, thyme, tahini, tamari, salt, and pepper. Cook for a few more minutes to combine the flavours.
  4. Stuff the squash: Once the squash is roasted, spoon the quinoa mixture into the cavities. Return to the oven and bake for a further 10 minutes.
  5. Serve: Garnish with extra pecans, cranberries, and fresh thyme if desired, and serve hot.