Stuffed Butternut Squash with Roasted Edamame

I love winter squash on a cold day. The warm oven heats the house and the warm meal comforts the body.

Ingredients:

• Butternut squash
• Olive oil
• Red onions
• Garlic
• Cooked Quinoa
• Salt and Pepper to taste
• Roasted Edamame Crunch Dried Snacks by Sensible Foods

Today I cooked a butternut squash two ways. I sliced the squash to separate the neck and base. I used a peeler to remove the skin from the neck. I cut the neck in sliced about 1/2 inch thick. I can use the slices on a sandwich for another meal. (Why not use the oven while it is on and prep a future meal ... saves time and energy). I placed the slices on non-stick aluminum foil, sprayed with a little olive oil, and seasoned with pepper...and a dash of salt. I cooked at 350for about 45 minutes. Cooking times depend on thickness of slices.

I hollowed out the base of the squash to remove the seeds and membranes. I sprayed a bit of olive oil, pepper, and salt into the base and cooked at 350 until done (about 1 hour). Cooking time depends on size of squash. You know the squash is done when the outer shell begins to brown and is soft to the touch.

In a separate pan I sauteed a cup of diced red onion and garlic. After they turned translucent I added 1/4 tsp of dehydrated vegetable broth to the pan and 1/4 1/2 cup of water. When the water was almost evaporated, I added 1 cup of cooked quinoa and 1/3 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods. When the liquid was fully absorbed, I added it to the squash shell and served with gluten free bread (you could use crackers instead for more crunch).

Butternut squash is a blank canvas that can be used in many ways. It is one of my favorite winter squashes!