Equipment
Ingredients
Grains and Liquids
- 200 g quinoa, dry, thoroughly rinsed
- 450 ml vegetable broth, low-sodium
Vegetables
- 400 g butternut squash, peeled, seeded, and diced into 1.5cm cubes
- 300 g celeriac, peeled and diced into 1.5cm cubes
- 1 yellow onion, finely diced
- 2 celery, finely diced
- 3 garlic, minced
Aromatics, Fats, and Nuts
- 45 ml olive oil
- 10 g fresh sage, finely chopped
- 5 g fresh thyme, leaves picked and chopped
- 15 g fresh parsley, roughly chopped
- 100 g hazelnuts, toasted, skinned, and roughly chopped
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Lightly grease the 9x13 inch baking dish with a small amount of olive oil.
Toss the diced butternut squash and celeriac on a baking sheet with 15ml of olive oil, half of the salt, and half of the black pepper. Spread into an even layer and roast for 25 minutes, or until the vegetables are tender and the edges are starting to caramelize.
While the vegetables roast, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
Heat the remaining 30ml of olive oil in a large skillet over medium heat. Add the diced onion and celery, cooking until softened, about 8 minutes. Add the minced garlic, chopped sage, and thyme. Cook for 2 more minutes until highly fragrant.
In a large mixing bowl, combine the fluffed quinoa, roasted butternut squash and celeriac, sautéed aromatics, chopped hazelnuts, and fresh parsley. Gently fold the mixture together until evenly distributed. Taste and adjust seasoning with remaining salt and pepper if necessary.
Transfer the mixture to the prepared baking dish. Lower the oven temperature to 180°C/350°F and bake the stuffing uncovered for 20 minutes to heat through and crisp the top layer slightly. Serve warm.
Chef's Notes
- Rinsing quinoa under cold running water is a critical step; it removes the natural saponin coating which can leave a bitter, soapy aftertaste.
- Celeriac has a thick, knobby exterior that must be completely removed. Use a sharp chef's knife rather than a vegetable peeler to cut away the tough outer skin until only the creamy white flesh remains.
- Toasting the hazelnuts beforehand intensifies their flavor and ensures they remain pleasantly crunchy even after baking within the moist stuffing.
- For an extra layer of flavor, deglaze the skillet with a splash of dry white wine or apple cider vinegar after cooking the onions and celery, allowing it to reduce completely before adding the mixture to the bowl.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will meld and improve on the second day.
Freezer: 2 months — Freeze in a sealed, freezer-safe dish. Thaw overnight in the refrigerator before reheating.
Reheating: Cover with foil and bake at 180C/350F for 20 minutes, or microwave individual portions until hot.
