INGREDIENTS
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Squash
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2 small butternut squash, cut in half lengthwise and seeds removed
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2 1/2 tablespoons olive oil
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1 1/4 cups corn kernels
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Filling
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1 cup quinoa
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2 cups water or vegetable broth
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One 14-ounce can chickpeas, drained
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1 bunch scallions, thinly sliced
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1 cup chopped roasted red peppers
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1/2 cup chopped fresh parsley
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1 cup chopped hazelnuts
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1/3 cup olive oil
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1/4 cup apple cider vinegar
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1 tablespoon Dijon mustard
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Salt and freshly ground black pepper
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1/3 cup shredded Gruyère cheese