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

Jess
  • 90 minutes
  • Serves 8

INGREDIENTS

4

lbs Butternut squash

1/2 tsp

Oregano, dried

1

Shallot, small

2/3 cup

Quinoa

1/4 tsp

Salt

1

Salt and pepper

2 tsp

Olive oil

2/3 cup

Pecan, halves

3/4 cup

Panko breadcrumbs

3 tbsp

Butter, unsalted

4 oz

Parmesan cheese