Dec 07

Stuffed Quinoa and Raisin Butternuts

In need of a show-stopping side dish for your next fancy dinner or lunch?

How about these Stuffed Quinoa and Raisin Butternuts developed by The Honest Grazer?

This sweet and salty dish will be a family recipe to be passed on for years to come.



Makes 2 medium butternuts  

  • 2 medium butternuts 
  • 1 cup cooked quinoa 
  • ½ tsp fennel seeds 
  • ½ tsp mustard seeds 
  • 1 tsp ground coriander 
  • 1 tsp salt and pepper to taste 
  • 1 tbsp coconut oil 
  • ½  cup raisins 
  • ¼ cup chopped macon (vegan bacon) (optional) 
  • ¼ cup walnuts 
  • ¼ red onion 
  • ½  grated apple 
  • Twine/string 

  1. Preheat oven to 200ºC and bake whole butternuts for 35min until tender. Remove from oven and allow to cook slightly while preparing the stuffing.  
  2. In a deep pan, fry the onions in coconut oil until translucent, then add fennel, mustard seeds, coriander. 
  3. Then add the cooked quinoa, raisins, chopped macon, grated apple and walnuts and reduce the heat.  
  4. Add more oil or a dash of water if it starts sticking too much.  
  5. Once the macon, apple and quinoa have browned, remove from heat and transfer to a bowl.  
  6. Cut the slightly cooled butternuts in half and remove pips and some filling. 
  7. Stuff both sides of the halves with quinoa stuffing and then tie tightly around the two halves, back together with the twine/string. 
  8. Brush with oil and honey/maple syrup (optional) and return to the oven for 15-20min to brown the outside of the butternut. 
  9. Slice to serve as a side or remove string to serve half as a main course.