Three Variations on a Theme: Butternut Squash Cups & Tabouleh


This beautiful and hearty winter squash transforms in your garden from green to a golden yellow color and becomes increasingly sweeter and richer as it ripens. Its ability to grow in temperate climate areas mean it’s abundant. Plus, when other veggies go dormant, this lovely veggie is still around. Stuff anything you like into these edible vessels and make yourself a casually elegant meal. Plus, they are perfect for this fine grain, non-gluten tabouleh salad. We hope you enjoy this recipe as much as we do!

The recipe below is part 2 in a 3-part series of squash recipes. Check out part 1, and stay tuned for part 3!

Butternut Squash Cups & Tabouleh

1 cup Quinoa
Juice of 1 lemon
2/3 cup chopped parsley
1/8 cup minced garlic
¼ cup small dice onion
¼ shredded carrot
½ cup extra virgin olive oil
¼ cups walnuts
½ cup goat cheese or feta
4 butternut squash

Method: Preheat oven to 450. Slice squash around where the neck begins to narrow. Scoop out seeds (reserve for roasting if you wish). Gently brush with oil, and season lightly with salt and pepper.  Roast for approximately 35 minutes or until the squash is caramelized.  Meanwhile, sauté garlic, onions, and carrots in oil with salt and pepper until translucent. Toss cooked veggies with parsley, oil, lemon juice, walnuts, and quinoa. Stuff squash with quinoa mixture, garnish with cheese, and gently reheat 5-10 minutes.

Coming up next:

March – Squash and Broccolini Salad: Pt. 3

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