Happy Thursday guys! Recipe of the day is Quinoa, Edamame & Red Lentils Stuffed Butternut Squash – delicious vegan recipe that is so satisfying and filling. 🙂
Squash/Pumpkin is so versatile and it’s definitely one of my favourite ingredients to cook with. From salads, dips, curries, burritos and quesadillas to cakes and bakes.
This stuffed Butternut Squash is so simple to make and with the combination of quinoa, edamame beans and red lentils make it a healthy and delicious lunch/dinner. And it happens to be vegan too. 🙂 It goes well with both sweet and sour sauces and of course, I added a handful of fresh chillies for a bit of a heat. 🙂
What you need:
- butternut squash
- black quinoa
- edamame beans
- red split lentils
- olive oil
- lemon juice
- salt and pepper
- chillies for serving, if wished
Here’s how to make this gorgeous Quinoa, Edamame & Red Lentils Stuffed Butternut Squash
Ingredients:
- 1 butternut squash, cut in halves and deseeded
- 100g black quinoa, cooked
- 80g Edamame beans, cooked
- 100g red split lentils, cooked
- 2tbsp olive oil
- 1tbsp lemon juice
- salt and pepper to taste
- fresh sliced chillies for serving, if wished
Preparation:
- Preheat the oven to 200°C.
- Drizzle the Squash with some olive oil and season with a bit of salt and pepper. Bake in the oven for about 20 minutes.
- Meanwhile, combine the quinoa, lentils and edamame beans with the dressing ingredients.
- Stuff the squash halves with the mixture. Drizzle a sauce of your choice ( I made some spicy avocado and tahini sauce which were DELISH with the squash) and sprinkle the sliced chillies, if wished.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a tasty Wednesday and keep safe. xx
For more Butternut Squash/Pumpkin recipes check out the links below:
