Think of them as a butternut squash on flavor-steroids: they pack about 10 times the sweetness and squash flavor as their bigger cousins, but fit in the palm of your hand so they’re easy to work with. Stuffed with quinoa, feta, spinach and walnuts, they make a hearty and satisfying vegetarian dinner. Cook, relax and enjoy!
What you'll need:
2 honeynut squash (10–14 oz each)
3 oz quinoa
2 oz walnuts
½ bunch flat leaf spinach
2 oz feta
1 Tbsp red wine vinegar
freshly ground black pepper
rimmed baking sheet
Preheat oven to 450°F. Halve squash lengthwise, scoop out seeds and place on a rimmed baking sheet. Drizzle squash with 1 tablespoon oil and season with salt and pepper. Roast cut-side down until beginning to soften, 15 minutes.
Meanwhile, rinse quinoa in a fine-mesh sieve. Place in a medium pot with a pinch salt and ⅔ cup water. Bring to a simmer, cover, and cook until water is absorbed and quinoa is tender, about 15 minutes. Let stand, covered, 5 minutes.
Add walnuts to baking sheet with squash and continue to roast until squash is tender when pierced with a sharp knife and walnuts are toasted, 5–10 minutes more. Turn squash cut-side up and roughly chop walnuts.
Trim tough ends from spinach; wash well and spin dry. Roughly chop spinach and place in a large bowl.
Crumble feta and add to spinach along with quinoa and chopped walnuts. Add 1 tablespoon vinegar, 2 tablespoons oil and season with salt and pepper.
Carefully mound filling into and on top of squash and return to oven (it’s OK if some spills onto baking sheet). Bake until top is lightly golden, about 5 minutes. Enjoy!