Quinoa Stuffed Squash with Almond Date Butter Sauce

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vegan Huggs.

INGREDIENTS

For almond date butter & sauce

• 2 cups (300g) almonds
• 4 Medjool dates
• 1/8 tsp. Pink Himalayan salt (optional)

For almond date butter sauce

• 3 tbsp. almond date butter made with the NutraMilk
• coconut oil

For squash & stuffing

• 3/4 cup dry quinoa
• 1 1/2 cups vegetable broth, low sodium
• 3 acorn squash (medium-sized)
• 2 tbsp. olive oil + more for brushing acorn flesh
• 1 small onion, finely diced
• 1 stalk celery, finely diced
• 1 large apple, diced
• 8 ounces cremini mushrooms, diced
• 1/2 cup cranberries (fresh or frozen)
• 3 cloves garlic, minced
• 1 tsp. sage
• 1 tsp. thyme
• 1/2 tsp. cinnamon
• 1 tsp. teaspoon Himalayan salt (or preferred salt), more to taste
• Fresh cracked pepper, to taste

INSTRUCTIONS

• For almond date butter.
• Place almonds, dates and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Set aside 3 tbsp. of butter and store the rest for later use.

• Preheat oven to 425 degrees F.
• Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
• Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. Roast the squash for about 35-45 minutes, or until tender (test with a fork).

• Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
• In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
• Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender.
• Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
• In a small sauce-pan, melt almond date butter and coconut oil until you get a runny consistency to pour over squash. Set aside.
• When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Take out and drizzle with almond date sauce. Enjoy!