Stuffed Butternut Squash

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Cut the squash lengthwise; remove the seeds with a spoon.
3. 3
   Place the squash in a baking dish big enough to hold them, and place 1 teaspoon butter in each squash, where the seeds have been removed.
4. 4
   Season and sprinkle with grated cheese.
5. 5
   Bake the squashes for 25-35 minutes or until you can easily pierce them with a fork.
6. 6
   Cool slightly on a rack.
7. 7
   In the meantime, in a bowl mix the cooked wheat or quinoa with chopped peanuts, chopped parsley and currants.
8. 8
   Add the oil and vinegar.
9. 9
   Taste and adjust the seasoning.
10. 10
    Fill the roasted squashes butternuts with filling and serve warm or at room temperature.