This quinoa stuffed butternut squash is a feast for the eyes and the palate. It’s naturally vegetarian and gluten-free, packed with fiber, plant-based protein, and essential nutrients. The combination of tender squash, fluffy quinoa, herbs, and optional mix-ins like nuts, cranberries, or cheese creates a delightful texture and flavor in every bite. It’s a show-stopping dish that works beautifully for weeknight dinners or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butternut squash, halved and seeds removed
Olive oil
Salt
Black pepper
Quinoa, cooked
Onion, diced
Garlic, minced
Spinach or kale (optional)
Dried cranberries or raisins (optional)
Chopped nuts like pecans or walnuts (optional)
Feta or goat cheese (optional)
Fresh herbs such as parsley, thyme, or sage
Directions
Preheat your oven and line a baking sheet with parchment paper.
Brush the butternut squash halves with olive oil and season with salt and pepper. Roast cut side down until fork-tender.
While the squash roasts, cook the quinoa according to package instructions.
In a skillet, sauté onion and garlic in olive oil until soft. Add greens and cook until wilted, if using.
Stir in the cooked quinoa, dried fruit, nuts, and herbs. Season with salt and pepper to taste.
Remove squash from the oven and let it cool slightly. Scoop out a bit of the flesh to create a shallow well (optional).
Spoon the quinoa mixture into the squash halves. Top with crumbled cheese if desired.
Return to the oven briefly to warm everything through and melt the cheese.
Garnish with extra herbs and serve warm.
Servings and timing
This recipe serves 4 people (2 halves, each split into two servings). Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Vegan Option: Omit cheese or use a plant-based alternative.
Add Protein: Mix in cooked chickpeas, black beans, or shredded chicken.
Spicy Kick: Add a pinch of chili flakes or diced jalapeño to the quinoa mixture.
Grain Swap: Use farro, couscous, or wild rice instead of quinoa.
Sweet Twist: Drizzle with a touch of maple syrup or balsamic glaze before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F oven until warmed through, about 15–20 minutes. You can also microwave individual portions for 1–2 minutes, though the oven helps preserve texture.
FAQs
Can I make this ahead of time?
Yes, you can roast the squash and prepare the quinoa filling in advance. Assemble before serving and reheat in the oven.
Do I have to peel the squash?
No, the peel softens during roasting and helps hold the shape. It’s edible but often not eaten.
Can I use pre-cooked quinoa?
Absolutely. Using pre-cooked or leftover quinoa can save time and effort.
What size squash should I use?
Choose medium-sized butternut squashes (about 2–3 pounds) to ensure even roasting and easy stuffing.
How do I keep the filling from drying out?
Avoid overbaking once assembled, and consider adding a splash of broth or a drizzle of olive oil to keep it moist.
Is this freezer-friendly?
While best fresh, you can freeze the stuffed squash. Wrap tightly and freeze for up to 1 month. Thaw and reheat in the oven.
Can I use other types of squash?
Yes, acorn or delicata squash also work well for stuffing, though cooking times may vary.
What can I serve with this dish?
It pairs nicely with a green salad, roasted vegetables, or a simple soup for a complete meal.
Can I make this without nuts?
Of course. Simply leave out the nuts or replace them with seeds like sunflower or pumpkin.
Is it suitable for a holiday meal?
Yes, it’s a festive, colorful dish that makes a beautiful vegetarian option for holiday dinners.
Conclusion
Quinoa stuffed butternut squash is a flavorful, nutrient-rich dish that brings warmth, texture, and color to any table. It’s perfect for cozy dinners or special occasions, offering a satisfying combination of whole grains, vegetables, and optional mix-ins. Whether you’re serving vegetarians, health-conscious guests, or simply craving something delicious and nourishing, this recipe is a standout choice.
A vibrant and wholesome dish featuring roasted butternut squash halves filled with a hearty quinoa mixture. Packed with vegetables, herbs, and optional mix-ins like dried fruit, nuts, and cheese, this dish is perfect as a vegetarian main or festive side.
Ingredients
2 medium butternut squash, halved and seeds removed
2 tbsp olive oil (plus more for drizzling)
1 tsp salt
1/2 tsp black pepper
1 cup quinoa, uncooked (or 3 cups cooked)
1 small onion, diced
2 cloves garlic, minced
2 cups spinach or kale, chopped (optional)
1/3 cup dried cranberries or raisins (optional)
1/3 cup chopped nuts (pecans or walnuts) (optional)
1/3 cup crumbled feta or goat cheese (optional)
2 tbsp chopped fresh herbs (parsley, thyme, or sage)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush the cut sides of the butternut squash with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 40–45 minutes, until fork-tender.
Meanwhile, cook quinoa according to package instructions. Set aside.
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the diced onion and garlic until soft, about 5 minutes.
Add the chopped spinach or kale (if using) and cook until wilted.
In a large bowl, combine cooked quinoa, sautéed vegetables, dried cranberries, nuts, fresh herbs, salt, and pepper. Mix well.
Remove squash from the oven and let cool slightly. If desired, scoop out a small portion of flesh to create a deeper well for the filling.
Stuff each squash half with the quinoa mixture. Top with crumbled cheese if using.
Return to the oven for 10 minutes, until everything is heated through and cheese is slightly melted.
Garnish with extra herbs before serving. Serve warm.
Notes
Use pre-cooked quinoa to save time.For a vegan version, omit cheese or use plant-based alternatives.Add a splash of vegetable broth or olive oil to keep the filling moist.Freeze leftovers tightly wrapped for up to 1 month.Great for holidays, meal prep, or a colorful vegetarian main dish.
