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

A simple, elegant butternut squash filled with pecans and parmesan that can be made in advance and baked just before serving.

Ingredients:

• 4 pounds of butternut squash (about 2 regular, or 4 small)
• salt and pepper
• ⅔ cup uncooked quinoa
• ⅔ cup pecan halves, roughly chopped
• 2 tsp. olive oil
• 1 small shallot, minced
• ½ tsp. dried oregano
• ¼ tsp. salt
• ¾ cups panko breadcrumbs
• 3 Tbsp. unsalted butter, melted
• 4 oz. (115g.) parmesan cheese
• cooking spray

and Parmesan Pecans Twice-Baked Butternut Squash with Quinoa2014-01-19cook