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16Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (small, cut in half lengthwise and seeds removed)
- 2 1/2 Tbsp. olive oil
- 1 1/4 cups corn kernels
- 1 cup quinoa
- 2 cups water (or vegetable broth)
- 14 oz. chickpeas (drained)
- 1 bunch scallions (thinly sliced)
- 1 cup roasted red peppers (chopped)
- 1/2 cup fresh parsley (chopped)
- 1 cup chopped hazelnuts
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- salt
- freshly ground black pepper
- 1/3 cup gruyère cheese (shredded)
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Reviews(2)
Anna B. 6 years ago
Delicious! I added shallots, carrots, and celery - all roasted for about 15 minutes before combining with the stuffing. My squash toon about 45 minutes in the oven to become tender.