This might be the closest I’ll get to cooking up a pumpkin recipe this year. I dunno why, but I am just not feeling it. Maybe it’s the 100 degree weather as we near November or maybe it’s the ubiquity of pumpkin goods. Also, my sweet tooth has gone into hiding. (Probably due to the 100 degree weather). But besides pumpkin there are so many other flavors that get swept aside like the different squashes, apples, pears, pomegranates, & persimmons. I get ridiculously excited about seasonal foods.
Like this honey nut squash. What? Never even heard of it before until this fall. It’s basically a little butternut squash that is perfect for individual sides or take 2 or more (no judgement here) to eat as a main! Heck yes! Squash to me is the perfect fall food. It’s super easy to prep. Just one slice down the middle and some seed scoopage and then pop it in the oven with a little bit of seasoning. Especially since these guys are little, cutting them in half is super simple. (Don’t worry if you can’t find honeynut squash, you can sub with delicata, or really any squash, just as easily).
I got the idea for this when I co-hosted a Yoga Brunch with my major woman crush (not even on a Wednesday) and friend, Gigi. I wanted something that looked festive, was different from the norm, and packed all of the autumn flavors and textures into one individual fun-to-eat dish. It was the most talked about dish of the brunch and the recipe most requested. I mean, it is dang pretty with that pomegranate seed game on point. #notsohumblebrag
Besides making you look like a squash magician, these little boats are also easy to make ahead for the week and keep them stored in the fridge. With a big batch of quinoa already made and in the fridge, assembling this takes not time at all. You can also keep the squash and quinoa mixture separate and then stuff them and heat them up as you want. I always have squash and/or sweet potatoes on hand. Make for the quickest, most satisfying and cheap lunches and dinners!
The texture in this squash is everything. With pumpkin seeds, roasted squash, walnuts, quinoa and pom seeds, this has definitely been on repeat in my house for all meals this week. In fact, I think I’ll go heat one up right now for lunch.
Quinoa stuffed honeynut squash
- 3-4 small butternut squash , honeynut squash, acorn squash or delicata squash
- 1/2 tbsp olive oil
- S & P to taste
- 1 c quinoa
- 3 c vegetable stock or water
- 1 c arugula or spinach
- 1 Fuyu persimmon , chopped
- 1/4 c chopped walnuts
- 1/4 c pumpkin seeds
- 2 tbsp chopped rosemary
- 1 tbsp chopped thyme
- S & P to taste
- Pomegranate arils , for topping
Preheat oven to 375˚F.
Cut squash in half and scoop out seeds.
Rub cut halves with olive oil and season with S & P and place face down on a baking sheet.
Roast for 20-25 minutes, until soft. Remove and allow to cool enough to touch.
Quinoa fall risotto
Bring 3 c. veg stock (or water) and 1 c. quinoa to a boil.
Reduce to a simmer and cook for 15-20 minutes.
Remove from heat and let sit 5 minutes, then fluff.
Add in remaining ingredients to the quinoa and combine well.
Stuff the squash with the quinoa risotto mixture. Top with pomegranate seeds.
If you make this recipe at home, snap a photo and share it on Insta with hashtag #cravingnaturerecipes. I love to see your creations!