Butternut squash is one of those magical ingredients that screams fall. Its natural sweetness and earthy flavor make it a versatile canvas for various fillings. Today, we’re diving into an irresistible stuffed roasted butternut squash recipe that is perfect for a cozy dinner. Whether you’re vegan, vegetarian, or simply seeking a flavorful, nutrient-packed meal, this dish has something for everyone. Stuffed with quinoa, vegetables, and savory herbs, this recipe brings together wholesome ingredients that highlight the best flavors of the season.
The Perfect Fall Comfort Food
Fall brings cooler temperatures, making it the perfect time to indulge in warm, comforting dishes. Butternut squash, with its rich orange flesh, is loaded with vitamins A and C, making it a nutritious base for your meal. Not only is it flavorful, but it’s also packed with antioxidants, fiber, and nutrients essential for a healthy diet.
In this recipe, we combine roasted butternut squash with a hearty quinoa filling that includes sautéed vegetables, garlic, and fresh herbs. Topped with toasted nuts and cranberries, this dish creates a beautiful balance of textures and flavors. Best of all, it’s a great option for holiday gatherings or meal prepping for the week!
Why This Recipe Works
- Flavor and Texture: The natural sweetness of roasted butternut squash pairs perfectly with the savory, nutty quinoa filling. The addition of dried cranberries, nuts, and herbs adds layers of texture and taste.
- Versatility: This recipe is vegan and gluten-free, but you can easily adapt it with cheese or meat if desired.
- Nutrient-Rich: Packed with fiber, protein, and essential vitamins, this meal offers a healthy and hearty option for any occasion.
Ingredients
For the Stuffed Roasted Butternut Squash:
- 2 medium butternut squash, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 cup spinach, chopped
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
1. Prepare the Butternut Squash
Start by preheating your oven to 400°F (200°C). Slice the butternut squash lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides of the squash with olive oil, and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
Roast in the oven for 40-50 minutes or until the squash is tender and easily pierced with a fork. The roasting process caramelizes the natural sugars in the squash, intensifying its sweetness.
2. Cook the Quinoa Filling
While the squash is roasting, prepare the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water). Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.
3. Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, garlic, carrot, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the cumin, paprika, salt, and pepper. Add the chopped spinach and cook for another 2 minutes until wilted.
4. Combine the Filling
Once the vegetables are cooked, fold in the cooked quinoa. Mix in the dried cranberries and toasted nuts, creating a flavorful, colorful stuffing. Adjust seasoning as needed with additional salt, pepper, or herbs.
5. Stuff the Squash
When the butternut squash is fully roasted, remove it from the oven and allow it to cool for a few minutes. Scoop out some of the flesh from the center of each squash half to create a deeper well for the filling. Be careful not to scoop too much, as you still want a good base of squash for each portion.
Generously spoon the quinoa mixture into each squash half, packing it lightly but allowing it to overflow slightly. If desired, sprinkle with additional nuts or a drizzle of olive oil for extra flavor.
6. Bake to Finish
Place the stuffed butternut squash halves back into the oven for an additional 10-15 minutes to allow the flavors to meld and the filling to become slightly crispy on top.
7. Serve and Garnish
Remove the stuffed squash from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or thyme for a pop of color and flavor. This dish can be served on its own as a hearty main or paired with a light salad or roasted vegetables.
Tips for Success
- Roast Until Golden: Make sure the butternut squash is fully tender before stuffing. The caramelization brings out its sweetness and deepens the flavor.
- Toast the Nuts: Toasting the nuts before adding them to the stuffing enhances their flavor and adds a satisfying crunch.
- Customize the Filling: Feel free to get creative with the filling! You can add cheese for extra richness, or swap quinoa for rice, farro, or even couscous.
Variations to Try
- Cheesy Stuffed Squash: Add shredded Parmesan or feta cheese to the quinoa mixture before baking for a creamy, cheesy finish.
- Meat Lovers’ Version: For a heartier meal, try adding cooked sausage, ground turkey, or shredded chicken to the filling.
- Gluten-Free Option: This recipe is naturally gluten-free, but always check the labels on your vegetable broth and spices to ensure they’re certified gluten-free.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 8g
- Vitamin A: 180% of daily value
- Vitamin C: 60% of daily value
FAQs
Can I prepare stuffed butternut squash ahead of time?
Yes! You can roast the squash and prepare the quinoa filling ahead of time. Store them separately in the refrigerator and combine them when ready to bake.
Is this recipe freezer-friendly?
Absolutely. Simply wrap the stuffed squash tightly and freeze. When ready to eat, thaw and reheat in the oven at 350°F until warmed through.
Can I substitute the quinoa?
Yes, you can substitute quinoa with other grains like couscous, rice, or even bulgur wheat, depending on your preference.
What should I serve with stuffed butternut squash?
This dish pairs beautifully with a light side salad or roasted Brussels sprouts. It’s also fantastic as part of a Thanksgiving or holiday meal.
Can I use a different type of squash?
Yes, acorn squash or kabocha squash work well in this recipe, but roasting times may vary slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.