Vegan Honeynut Squash With Ginger-Infused Quinoa

This cozy fall recipe brings flavor to your table: roasted honeynut squash stuffed with a ginger-infused quinoa that’s brimming with seasonal ingredients. Each squash is cut in half and then filled with a hearty blend of diced apple, dried cranberries, and fragrant rosemary and thyme, creating a meal that's both satisfying and nutrient-rich. Perfectly balanced and vegan, this dish stands beautifully on its own or makes a delightful pairing with a fresh green salad. Embrace the flavors of fall with each nourishing bite!

Honeynut Squash Stuffed With Quinoa, Apples, Cranberries, and Herbs

6 servings

Total Time: 40 minutes

Ingredients:

• Squash
• 3 honeynut squash
• ½ tsp pumpkin pie spice
• ½ tsp kosher salt
• ¼ tsp cracked black pepper

Quinoa Ingredients:

• 1 cup cooked quinoa
• ¼ cup onion small dice
• ¼ cup celery small dice
• ½ tsp fresh grated ginger
• ⅓ cup small diced apple (I used Macoun, skin on)
• ¼ cup dried cranberries
• 1 tbsp water
• 2 tsp finely chopped parsley
• ¼ tsp kosher salt
• ⅛ tsp cracked black pepper
• ¼ tsp dried rosemary
• ⅛ tsp dried sage
• 1 tbsp avocado oil
• ½ cup Struesli Savory + Seed

Honeynut Squash Instructions:

1. Preheat your oven to 425 degrees, line a baking sheet with parchment paper.
2. Slice each squash lengthwise and scoop out the seeds.
3. Arrange each half flesh side up on your baking sheet and brush them with the avocado oil. Then evenly season them with pumpkin pie spice, salt, and pepper. 
4. Bake in the preheated oven for 35 minutes or until tender when pierced with a knife.

Quinoa Instructions:

1. To make the quinoa filling, cook the quinoa according to the package instructions and set aside 1 cup of the cooked quinoa to use for this filling.
2. In a medium saute pan gently warm the avocado oil and add to that the onion, celery, and ginger. Then season with salt, pepper, rosemary, and sage.
3. After the vegetables have cooked and softened for 5-10 minutes add in the diced apple and a tablespoon of water. This helps to soften the ingredients further.  
4. Once the apple is tender (3-5 minutes more or until the water is evaporated) mix in the dried cranberries, cooked quinoa, and chopped parsley.
5. Turn off the heat. Evenly distribute the filling into the cavity of each squash and top with Struesli before serving. Serve warm as a side dish or as a main course with a hearty green salad.  

Tip: To make ahead, bake and then fill the squash as described above leaving out the Struesli granola until just before serving, otherwise it will absorb the moisture from the filling and lose its crunch! Reheat them on a baking sheet in the oven at 350 degrees for 10-15 minutes or until the desired temperature. Then top with Struesli and enjoy!