Stuffed Butternut Squash

1. 1

   Preheat oven to 400F.

2. 2

   Cut the squash lengthwise; remove the seeds with a spoon.

3. 3

   Place the squash in a baking dish big enough to hold them, and place 1 teaspoon butter in each squash, where the seeds have been removed.

4. 4

   Season and sprinkle with grated cheese.

5. 5

   Bake the squashes for 25-35 minutes or until you can easily pierce them with a fork.

6. 6

   Cool slightly on a rack.

7. 7

   In the meantime, in a bowl mix the cooked wheat or quinoa with chopped peanuts, chopped parsley and currants.

8. 8

   Add the oil and vinegar.

9. 9

   Taste and adjust the seasoning.

10. 10

    Fill the roasted squashes butternuts with filling and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.