Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan

A simple, elegant butternut squash filled with pecans and parmesan that can be made in advance and baked just before serving.
Ingredients:

  • 4 pounds of butternut squash (about 2 regular, or 4 small)
  • salt and pepper
  • ⅔ cup uncooked quinoa
  • ⅔ cup pecan halves, roughly chopped
  • 2 tsp. olive oil
  • 1 small shallot, minced
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • ¾ cups panko breadcrumbs
  • 3 Tbsp. unsalted butter, melted
  • 4 oz. (115g.) parmesan cheese
  • cooking spray

Instructions
See full instructions on : www.inquiringchef.com

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