Twice Baked Butternut with Quinoa and Gorgonzola

• 1 large butternut squash
• 1 tablespoon olive oil
• 2 medium shallots
• ½ cup quinoa
• 1 cup water
• ½ cup gorgonzola cheese, plus extra for topping
• pinch of salt

1. Preheat oven to 400˚. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9x13 pan and pour ½" of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.
2. Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.
3. While quinoa cooks, scoop out butternut squash, leaving a ¼"-1/2" on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.
4. Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.
5. Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.
6. Evenly spread filling back into butternut squash

Notes

The butternut squash can be roasted the day before cutting out a good majority of the time it takes to make this!

I also added about 1/4 cup of Craisins