- Preheat oven to 400F.
- Cut each butternut squash in half lengthwise. Scoop out the seeds. On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.Meanwhile, cook brown rice medley or other grain according to package directions.
- In a medium skillet over medium heat, add pecans. Cook until toasted, about 2-3 minutes.
- Add savory grounds; cook until slightly browned, about 5-7 minutes. Add spinach, raisins, curry powder, oregano, and cooked rice. Stir to combine; cook until spinach is wilted.
- Scoop filling mixture into the hollow of each butternut squash half. Top with a drizzle of tahini and fresh thyme.
Duration It takes 5 mins to prepare and 45 mins to cook.
Ingredients (Organic) For a serving of 4 people.
1/2 teaspoon curry powder
1/4 teaspoon ground oregano
3–4 tablespoons tahini
Fresh thyme, for garnish
2 medium butternut squash
1/2 cup brown rice medley (or other grain of choice)
1/3 cup pecans, chopped
1 packet Sweet Earth Foods Tuscan Savory Grounds (defrosted if frozen)
1 cup spinach, chopped
1/4 cup raisins
