Quinoa-Stuffed Honeynut Squash

• porties: 4 servings
• totale tijd: 1 hour 5 minutes

Ingrediënten

2/3 c. tricolor quinoa

Kosher salt

1/4 c. buttermilk

1/2 small clove garlic, grated

4 oz. feta, crumbled (scant 1 cup), divided

2 tsp. lemon zest plus 21/2 tablespoons lemon juice, divided

3 tbsp. olive oil, divided

4 honeynut squash (about 3 pounds total), halved lengthwise and seeded

2 tsp. honey, warmed

3/4 c. mint leaves, roughly chopped

3/4 c. flat-leaf parsley leaves, roughly chopped

1/4 c. roasted almonds, toasted and chopped

Aleppo pepper and flaky salt, for sprinkling

Instructies

Place rimmed baking sheet in bottom third of oven and heat oven to 450°F.

In medium saucepan, bring 1 cup water to a boil. Stir in quinoa and 1/4 teaspoon salt and return to a boil. Reduce heat and gently simmer, covered, 10 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with fork; transfer to medium bowl and let cool to room temperature.

Meanwhile, in mini food processor, puree buttermilk, garlic, three-quarters of feta (about 2/3 cup) and 1 tablespoon lemon juice until smooth; refrigerate until ready to use.

Carefully coat hot baking sheet with 11/2 tablespoons oil. Season cut sides of squash with 1/2 teaspoon salt, then arrange cut sides down on prepared sheet with squash necks facing long sides of pan. Roast until cut sides start to brown, 10 to 12 minutes. Flip, drizzle cut sides only with honey (to prevent burning on pan) and roast until tender, 11 to 13 minutes. Transfer to platter.

Toss quinoa with remaining 11/2 tablespoons each lemon juice and oil, then fold in herbs and lemon zest. Spoon into squash cavities, drizzle with dressing, and sprinkle with remaining feta and almonds. Sprinkle with Aleppo pepper and flaky salt if desired.