Vegan and gluten-free, these stuffed honeynut squash are filled with a fragrant quinoa and pear stuffing and topped with a maple-balsamic drizzle. The sweetness of the pear perfectly complements the squash, and nutmeg, walnuts, and toasted sage add warm, earthy, holiday flavors.
3 honeynut squash
2.5 tbsp olive oil (optional)
1 cup quinoa, rinsed and drained
2 cups vegetable broth
⅓ cup walnuts, chopped
2-3 tbsp fresh sage, chopped
1 pear, diced
½ red onion, diced
¼ tsp sea salt
¼ tsp black pepper
½ tsp nutmeg
Maple-Balsamic Drizzle (Optional)
2 tbsp maple syrup
2 tbsp balsamic vinegar
Preheat oven to 400F. Cut squash in half lengthwise and scoop out the seeds and pulp. Discard insides or save for later use. Drizzle squash with 1 tbsp olive oil* and place face down on a parchment lined baking sheet. Bake for 20-25 mins, until tender. (If using butternut squash, this might take 35-40 mins.)
In the meantime, prepare the filling. Bring quinoa and vegetable broth to a boil in a medium pot and then reduce to a simmer. Cover and cook for 12-15 mins, until liquid is absorbed.
Sauté diced red onion and chopped sage in 1.5 tbsp olive oil** in a saucepan over medium high heat until fragrant. about 5 mins. Add cooked quinoa, chopped walnuts, diced pear, salt, pepper, and nutmeg to the saucepan and stir to combine. Cook for 2-5 more mins and set aside.
If desired, mix balsamic vinegar and maple syrup together for drizzle.
Scoop spoonfuls of filling into the roasted honeynut squash. Top each squash generously, and serve the squash alongside extra stuffing. Drizzle squash with some maple-balsamic drizzle and serve immediately. Enjoy!