Stuffed Butternut Squash

Stuffed Butternut Squash

Stuffed Butternut Squash

Servings: 4

Ingredients:

• 2 butternut squashes, cut in half, roasted and seeded
• ¼ cup Yupik Organic Chickpeas, cooked and drained
• ½ cup Yupik Apple Juice Infused Cranberries
• 2 cups Yupik Organic White Quinoa, uncooked
• 1 Yupik Organic Cinnamon Stick
• 1 tsp Yupik Fine Mediterranean Sea Salt
• 1 clove grain
• ⅛ tsp ground nutmeg
• 1 bunch of fresh sage, clean and finely chopped
• 1 large red onion, finely diced
• 4 tbsp salted country-style butter. (substitute with Yupik Creamy Sunflower Butter to make this recipe vegan)
• 2 ¼ cup water

Method:

1. Bring water to a boil in a saucepan and add the quinoa, clove, nutmeg, cinnamon and sage.
2. Cook uncovered on high heat until there is no water remaining.
3. Remove from heat and cover for 20 minutes. Afterwards, discard clove and cinnamon stick. Stir in the butter, salt, cranberries, and diced red onion.
4. Spoon the hot quinoa mixture into the roasted butternut squash, garnish with cooked chickpeas and serve on a platter.