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Ingredients 15 items

  • 900 g Butternut squash
  • 2 teaspoons Vegetable oil
  • 1 teaspoon dried oregano
  • 1 teaspoon Salt
  • 1 teaspoon butter
  • 1.5 cup Quinoa
  • 1 medium Shallot
  • 2 cups Water
  • 100 g Feta cheese
  • 1 medium Red bell pepper
  • 1 cup Black olive
  • 2 tablespoons fresh parsley
  • 2 tablespoons Chives, fresh
  • 2 cubes MAGGI Chicken Stock
  • 50 g Pine nut

How to prepare

  1. Split Butternut Squash into 2 equal pieces, and remove the seeds
  2. Brush with Vegetable Oil and sprinkle Oregano and Salt over the top
  3. Place in a preheated oven and roast at 180C for 30 minutes until the flesh is soft
  4. Meanwhile. Melt butter in a medium saucepan, add and sauté Shallots until golden
  5. Add 2 Cubes MAGGI Chicken Stock and Water and bring to a boil
  6. Add washed Quinoa and cook over medium heat for 15 minutes until stock is absorbed and the grains are tender
  7. In a mixing bowl combine Feta Cheese, Pine Seeds, Bell Peppers, Olives, Parsley and Chives with the slightly cooled Quinoa
  8. Remove Squash from oven and use the quinoa stuffing to fill the squash
  9. Return to the oven and roast for another 10 minutes
  10. Dish can be served either warm or cold

Nutritional informations

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