Baked Winter Squash

Ingredients

• 1 squash
• 2 tbsp olive oil
• Salt
• Pepper
• 220 g quinoa
• 480 ml vegetable broth
• 2 Garlic cloves
• 0.5 Vidalia onion
• 1 small zucchini
• 0.5 red bell pepper
• 1 tbsp thyme
• 1 tbsp sage
• a pinch chili flakes
• 200 g pecans
• 125 g lingonberries
• 125 g raisins
• 0.5 lemon

Instructions

1. 1.

   First, cut the squash in half and remove the seeds. Brush with 1 tbsp oil and season with salt and pepper. Roast the squash halves in a preheated oven at 225°C (fan 200 °C; gas: level 3–4) for about 45 minutes.

2. 2.

   Meanwhile, rinse the quinoa and bring it to a boil in the vegetable broth. Peel and finely chop the garlic and onion. Wash the zucchini and cut into small pieces. Remove seeds from the bell pepper, wash, and dice it.

3. 3.

   Add the remaining olive oil to a pan and sauté the garlic and onion first. Then add the zucchini and bell pepper and season with salt, pepper, thyme, and sage.

4. 4.

   Remove the pan from heat and fold in the cooked quinoa. Add chili flakes, pecans, lingonberries, and raisins, mixing everything well.

5. 5.

   Take the roasted squash halves out of the oven and fill them with the quinoa mixture. Finish by squeezing half a lemon over the squash halves. Serve the baked winter squash immediately.