Fig Basted Roast Butternut Squash with Quinoa, Apple, and Fig Stuffing | #SundaySupper

Prep Time 25 mins Cook Time 75 mins Total Time 1 hr 40 mins
Serves 6 - 8     adjust servings

Ingredients

Roasted, Fig Basted Butternut Squash

  • 2 medium butternut squash
  • 1/4 tsp kosher salt
  • 6 Tbsp unsalted butter
  • 4 Tbsp fig jam
  • 2 Tbsp maple syrup

Quinoa, Apple, and Fig Stuffing

  • 2 2/3 cup cooked quinoa
  • 4 cups chopped Braeburn apples, cored (but not peeled)
  • 2/3 cup diced dried Black Mission figs
  • 1/2 cup dried cranberries
  • 1/2 cup pine nuts
  • zest of 2 navel orange
  • zest of 2 lime
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1 tsp fresh thyme
  • 1/4 cup pomegranate seeds

Instructions

    Roasted, Fig Basted Butternut Squash

    1. Preheat the oven to 350˚F. Cut the ends off both butternut squash, and slice in half lengthwise. Scrape out the seeds and pulp using a spoon - preferably a serrated grapefruit spoon. Place the squash halves in a microwave-proof pan, dust with salt, fill with ½" water, and cover with plastic. Microwave on high for 10 minutes. Remove the plastic and pour out the water.
    2. Melt the butter, jam, and maple syrup together. Baste the top surfaces of the squash halves with ⅓ of the butter mixture. Slide into the oven and roast for 35 minutes, or until tender. (It could take as long as 45 minutes.)
    3. Scoop out a trough of squash, saving the squash for another purpose, in order to have more room for stuffing. Either cool to room temperature until ready to stuff, or baste the squash halves with another ⅓ of the butter mixture, and fill with the Quinoa, Apple and Fig Stuffing - spreading excess stuffing around the squash in the pan. Drizzle the remaining butter mixture over the stuffing. Bake for 30 minutes.
    4. Just before serving, finish with a flourish of fresh thyme and pomegranate seeds.

    Quinoa, Apple, and Fig Stuffing

    1. Combine all of the Stuffing ingredients EXCEPT the fresh thyme and pomegranate seeds in a large bowl.

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