Stuffed Buttercup squash with Quinoa, Feta and Roasted Pine Nuts – 50th post celebration!Posted: November 17, 2011
This is Garneau Home Kitchen’s 50th blog post! Yay!
I don’t want to get too sappy, but I do want to reminisce a little bit… I started this blog in the dead of winter last year out of sheer boredom, and as a way to start cataloging all of the recipes I was trying. I was beginning to forget what I had already tried to make (and failed – or succeeded!), and since I also loose recipe cards, I found a blog was a great way to keep some much loved household recipes. I have to admit, there are some recipes that appear on this blog that I will never try again like my stale muffin bread pudding (hey, I meant well…), and my cilantro lime chili shrimp (another good attempt…), and my homemade salad rolls (what a pain in the ass!). There are some recipes, however, that I return to again and again because they were so incredible that I dream about them. Case in point: Aussie Chicken. I could eat that meal every day for the rest of my life, if Justin let me ;). Another great favorite around here is my roasted buttercup squash (probably Justin’s favorite meal of all time. His eyes bug out of his head every time he eats this!) My whole wheat pancake recipe has also become a favorite. On lazy weekend mornings, I bust out the blog and make the perfect batch of fluffy, delicious, whole wheaty pancakes!
I’ve had a great time with this blog thus far. I’ve loved the comments and advice I’ve been getting from readers, and I am amazed that I even have readers. It’s great!
As a 50th blog post, I wanted to make something a little more special: something that took a little more time (with a lot of reward), to make!
I’ve mentioned Justin’s infatuation with buttercup squash, right? Well, I decided to take another approach to it.
Stuffed Buttercup Squash with Quinoa, Feta, Roasted pine nuts and caramelized onions. Ooooh ya!
First things first, I got my strong fiance to slice this beast in half. I normally smash squash on the sidewalk before roasting, because it’s easier to break apart that way 🙂
Next, hollow out the middle of both pieces of squash, and bake at 375 until soft (about a hour).
While you’re waiting, roast your pine nuts (at 375 with the squash for about 10 minutes) and caramelize 1 red onion.
And cook your Quinoa…
When your Quinoa is nice and fluffy, add the other ingredients and mix thoroughly.
When your squash is ready, stuff with the tasty quinoa filling, and enjoy!
This was such an awesome meal! I would make this again in a heartbeat!
Jacquie’s amazing stuffed buttercup squash with quinoa, caramalized onions, feta and roasted pine nuts (a variation of Handle the Heat‘s recipe)
- 1 medium buttercup squash halved and seeds removed
- 1 box (2 1/2 cups) of quinoa
- 1/2 cup feta, crumbled
- 1/2 cup roasted pine nuts
- 1 tablespoon of butter
- 1 medium red onion
- salt and pepper (optional)
Preheat oven to 375 degrees F. Cut squash in half and remove seeds. Roast cut-side down on two baking sheets until tender and caramelized, 45 minutes to an hour.
Meanwhile, caramelize onion with the butter and roast pine nuts in oven for 10-15 minutes. Cook quinoa according to instructions. Let cool, then fluff with a fork. In a large bowl combine quinoa, feta, pine nuts and onions. Season with salt and pepper to taste. Divide filling among squash. Enjoy… a lot!