Mini Butternut Squash

Directions

Cook the Squash

1. Preheat oven to 350.
   

2. Slice squash in half lengthwise and retain the seeds.
   

3. Place squash face-down on a cooking sheet with parchment. Pierce the squash with a fork two times.
   

4. Rinse the seeds and pat them dry. Place them on parchment on a baking sheet. Toss with a scant teaspoon of dressing and a sprinkling of sea salt.
   

5. Place squash and seeds in the oven and cook for 20 minutes, tossing seeds occasionally.
   

6. While the squash and seeds are cooking prepare the stuffing.
   

Prepare the Stuffing

1. Heat a tablespoon of oil in a pan.
   

2. Add onions and cook until beginning to soften.
   

3. Add carrots, parsnips and cauliflower and 3 tablespoons of dressing.
   

4. Toss while cooking, but don’t cook through.
   

5. When carrots are beginning to be tender, add quinoa and heat.
   

6. Remove from heat and set aside.
   

Toasting the Haloumi

1. In the same pot, heat another 2 tablespoons of oil.
   

2. Add haloumi and toast on each side. It won’t melt, but it should brown nicely.
   

3. Once the haloumi is browned, remove from the pan.
   

Combining Everything

1. Remove the butternut squash and the toasted seeds from the oven
   

2. Flip the squash over so the cavity is facing up.
   

3. Brush squash with dressing.
   

4. Add the stuffing to the cavity of the squash.
   

5. Disperse the Haloumi evenly among the 4 halves and sprinkle the squash seeds.
   

6. Drizzle the remaining dressing on top and return to the oven for 15 minutes.
   

7. Remove from oven and sprinkle with the microgreens. You can enjoy this complete meal right away (though you may need to photograph it first!)