MAPLE FIG HONEYNUT SQUASH

I like cooking squash this way because then I don’t have to peel them (ughk)! I resisted the urge to add greens to this as I usually like to do with stuffed things, but then afterwards I kind of regretted it. So if you are a greens lover too, try adding some spinach and let me know how they turn out. And yes… “squashes” is a word…I googled it! FYI - Honeynut squash is like a butternut squash had a baby with a sweet potato.

Makes 8 stuffed squash halves

Things you need

4 small honeynut squashes

1 tablespoon vegan butter, melted

¾ teaspoon salt, divided

½ teaspoon cinnamon, divided

1 ¼ cup cooked white quinoa

½ cup corn kernels

½ cup chopped pecans

½ cup chopped walnuts

½ cup finely diced dried figs

3 tablespoons maple syrup

⅛ teaspoon nutmeg

Optional: One large handful of spinach

What to do

1. Preheat your oven to 425F.

2. Slice squashes in half (from stem to butt). Use a spoon to scoop out seeds and stringy stuff. If you’re having a hard time slicing through the stem, just chop around it and pry apart the stem side last.

3. Place them on a baking sheet (cut sides up) and brush with butter. Sprinkle with ¼ tsp salt and ¼ tsp cinnamon, then roast for 25-30 minutes, or until the flesh can be poked with a fork, but it’s not mushy.

4. While the squashes are roasting, use a medium bowl to mix together the quinoa, corn, pecans, walnuts, figs, maple syrup, nutmeg, remaining ½ teaspoon of salt, and remaining ¼ tsp of cinnamon. If you’re using spinach, add that in now, too. Set aside.

5. After the squashes are tender, remove them from the oven and fill each cavity with the quinoa mixture, distributing evenly. Return filled squashes to the oven and cook for another 8-10 minutes, or until filling is heated through. If you used spinach, cook until the spinach is just barely wilted--you might need an extra few minutes.

6. Serve hot and top with fresh-cracked salt and pepper.