Quinoa and feta stuffed butternut

First recipe and many more to come. Let’s try this new recipe, half inspired, half invented. I had some butternuts in the basement and with the sunny days outside, soups are not funny anymore ( at least it’s a gazpacho ). This recipe is quite easy, will impress your grandma’ and satisfy the belly of your grandpa’

Let’s go for the ingredients for 6 people:

  • 2 butternuts
  • 2 onions
  • 2 garlics
  • 4-6 mushrooms
  • 1 leek if you feel like
  • 250 g quinoa
  • 500 ml water
  • 100 g raisins or cranberries as you have
  • 100 g nuts ( cashew, almonds, chestnuts, pecan, … )
  • 50 g of feta or telemea ( romanian feta ) 

Spices :

  • olive oil
  • rosemary
  • mustard
  • cider vinegar
  • lemon juice
  • salt & pepper 

Ok so let’s start, its not so hard. Prepare a big knife and a smaller one and a cutting board

1.Preheat your oven at 220°C.
All the recipes start like this, it’s some kind of « Once upon a time … » of the cooking.

2. Wash your organic butternuts and cut them in half. Clean the inside and you may keep the seeds ( other post for the dry seeds ). Once they are all clean inside, make some crossing on the inside. It will help cook the butternuts. Add some olive oil with a brush if you have otherwise just pour some directly from the bottle. Sprinkle with some salt and pepper and put it in the oven 🙂 It will take about 40-50 min to cook the butternuts.

3. You have some time now to prepare the stuffing mixture.
Begin to chop the onions, the garlic, the mushroom and the leek. Begin to fry the onions and the garlic in a saucepan/pot for 2-3 min. They will become translucent as usual. Add the mushrooms for 1 min then the leek for 2-3 min.

4. On the side rinse the quinoa and then add them in the pot. I choose some 3 colours quinoa which cooks in about 15 min. Once the quinoa in the pot add the water ( usually the double quantity of the quinoa ) and cover the pot. Let it slowly boil for 12-15min.

5. While all this good stuff is growing lets prepare the spices: mix some olive oil ( 5 big spoons at least ) with the juice of one lemon, 2 tea spoons of mustard ( I use the old one where you can actually see the grains ) and 2 spoons of cider vinegar.

6. Some of the water in the pot should have gone now. It’s time for you to add the spices you just made on the quinoa and mix everything. Also add the raisins or cranberry and the nuts on-top of the quinoa. Mix it again and let cook for some more minutes.

7. How are the butternuts? They should be soft but not too much. Can you put the fork inside? You should be able but it they still have to be a little resistant. If they are so, take them out of the oven and let them cool down for some minutes. Turn the oven a little down to 190°C.

8. One the butternuts cool down a little carve them a little. Take some pulp out of it. You should have approx. 1-2 cm of wall. Cut the extra pulp and add it to the quinoa.

9. We are almost done! With a big spoon add the stuff on the craved butternuts. You can use as much as you want. Make small mountains on the top 🙂 and add them again in the oven for 10 min.

10. The superb butternuts are now hot and ready. Take them out and grate some feta on the top. Serve warm with some salad and rosé ( or not … )

Poftă bună ! Get used to it, it’s Romanian for bon appetit!

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