Quinoa & Black Rice Stuffed Butternut

I usually revert to pumpkin soup or pumpkin pancakes if I have pumpkin at home, but thought I’d mix it up a bit with this baked stuffed butternut.

Easier than it looks, it would be a fast and delicious dinner for the week days, but can also wow a crowd at your next dinner party.

Print Recipe

Quinoa & Black Rice Stuffed Butternut

Course

dinner

Keyword

dairy free, Gluten free, sugar free, vegan

Cook Time

1 hour

Servings

people

Ingredients

• 1 medium butternut pumpkin
• 1 Tbsp olive oil
• salt and pepper
• 2 cups quinoa, cooked
• 1 cup black rice, cooked
• 2 medium garlic cloves, minced
• 5 medium white button mushrooms, chopped
• 3 large leaves of silverbeet, sliced
• 4 Tbsp coconut aminos can substitute tamari, but reduce the amount as it's stronger
• 1/4 cup dried cranberries

Course dinner Keyword dairy free, Gluten free, sugar free, vegan Cook Time 1 hour Servings people Ingredients 1 medium butternut pumpkin 1 Tbsp olive oil salt and pepper 2 cups quinoa, cooked 1 cup black rice, cooked 2 medium garlic cloves, minced 5 medium white button mushrooms, chopped 3 large leaves of silverbeet, sliced 4 Tbsp coconut aminos can substitute tamari, but reduce the amount as it's stronger 1/4 cup dried cranberries

Instructions

1. Heat the oven to 180 degrees and slice a butternut pumpkin in half. Scoop out seeds and discard.
2. Coat halves of butternut in 1 Tbsp olive oil & salt + pepper then place in oven for 45 minutes face up.
3. Meanwhile, cook quinoa and black rice as per packet instructions.
4. Heat the rest of olive oil in a hot frypan, add garlic and mushrooms and saute until soft.
5. Add silverbeet, rice, quinoa and cranberries to the mushroom mix, then season with coconut aminos and more salt + pepper to taste.
6. Spoon the quinoa mix into the hot butternut halves and serve with a side salad & a dollop of hummus or coconut yoghurt.