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This Stuffed Butternut Squash recipe is made by stuffing roast butternut squash with a hearty combination of quinoa, kale, dried cranberries, herbs, and tender, sweet apples! It’s a flavorful vegetarian dish that’s versatile, too! Easily add Italian sausage or ground beef to instantly transform your stuffed squash into a meat-filled main dish.
If there’s one fall vegetable to rule them all, it’s butternut squash. With its naturally sweet, nutty flavor, it can be prepared in so many delicious ways, from butternut squash soup and butternut squash mac and cheese, to simple one-pan dinners like these pork chops with apples and butternut squash.
Today, we’re transforming tender roasted butternut squash halves into delicious edible bowls perfect for stuffing. Don’t worry, it’s easy. The hardest part is slicing the butternut squash in half and scooping out the seeds. The hearty filling is simple to make by blending cooked quinoa, kale, apples, cranberries, and pecans with sage, thyme, and cinnamon for a cozy balance of sweet/savory fall flavors. You could even make the filling a couple days ahead of time!
But, honestly, this recipe is so incredibly versatile. I think that’s my favorite part of the whole thing. You can follow the recipe exactly as written, or create something entirely different using whatever you have in your refrigerator. One of my favorite additions is sausage or ground turkey for a hearty, protein-packed main dish.
Table of Contents
What You’ll Need
This stuffed butternut squash recipe comes together with fresh produce, pantry staples, and classic fall flavors. Here’s what you’ll need, plus some easy swaps if you want to make it your own.
- Butternut squash: The base of the recipe. When roasted, it becomes tender, slightly sweet, and nutty. For quicker cooking methods, you can also try my Instant Pot Butternut Squash or Air Fryer Butternut Squash.
- Quinoa: Adds protein, fiber, and texture to the filling. White, red, or tri-color quinoa all work well. You can substitute with wild rice, farro, or couscous if you prefer. For another quinoa-based dish, see my Butternut Squash Salad with quinoa and cranberries.
- Apple: Brings crisp and juicy sweetness that balances the savory herbs. A tart apple (like Granny Smith) will add more contrast, while Honeycrisp or Fuji bring extra sweetness. Grapes or pomegranate arils are a great alternative.
- Kale: A type of hearty green that holds up well when cooked. You can substitute with spinach, Swiss chard, or collard greens.
- Dried cranberries: Add chewy, tart sweetness. They’re my favorite, but you can try dried cherries, raisins, or chopped dates if that’s what you have on hand.
- Pecans: Provide crunch and a nutty flavor. You can swap with walnuts, almonds, or pumpkin seeds (pepitas) for a nut-free option.
- Classic fall spices: A mix of cinnamon, thyme, and sage gives the filling its cozy autumn flavor. If you don t have them all, try using poultry seasoning, Italian seasoning, or even a touch of nutmeg or rosemary for a similar warmth.
Step-By-Step Instructions
Making stuffed butternut squash is easier than it looks! Follow these simple steps for perfectly roasted squash and a flavorful, hearty filling every time.
Tip: Short on time? Instead of roasting your butternut squash in the oven, try making Air Fryer Butternut Squash, instead. It’s a bit faster, and just as delicious.
- First, place the butternut squash on a cutting board and carefully slice it in half lengthwise with a sharp knife.
- Next, use a spoon to scoop out the seeds and stringy pulp from the cavity of each half, creating space for the filling. New to butternut squash? Check out my guide on how to peel and prepare butternut squash for extra tips.
- Drizzle the cut sides of the squash with olive oil, rubbing it in evenly. Sprinkle with salt and pepper, then bake in a preheated 350°F oven for 20 minutes.
- Remove from the oven and carefully flip the squash over. Continue baking for
another 20 to 30 minutes or until the squash is fork-tender.
- Once roasted, flip the squash back over and scoop out some of the flesh from the fuller side so both halves have similar-sized cavities.
- Set aside the extra flesh for another use (like this recipe for healthy mashed sweet potatoes).
- As the squash bakes, prepare the filling. Melt the butter in a large skillet, then add the diced onion and apple. Cook until softened and fragrant, about 5 minutes.
- Stir in the kale and garlic, cooking for 1 to 2 minutes until the kale begins to wilt.
- Add the broth, dried cranberries, chopped pecans, thyme, sage, and cinnamon. Stir and simmer briefly so the flavors meld.
- Add the cooked quinoa to the skillet mixture and stir until everything is evenly combined.
- Once the filling is prepared and the squash is fully cooked, spoon the quinoa filling evenly into the roasted butternut squash halves, pressing it down lightly.
- Return the stuffed squash to the oven and bake for an additional 20 minutes, until heated through and slightly golden on top.
- Remove from the oven and garnish with fresh thyme and crumbled feta (optional). Serve warm as a cozy vegetarian main dish or festive side.
Recipe Variations
Here are a few helpful tips and creative twists to make this stuffed butternut squash recipe your own:
- Pack it with protein. Yes, this recipe is absolutely delicious as is, but if you’re craving a bit of meat, consider adding cooked Italian sausage, ground turkey, or ground beef to the stuffing mixture. The savory flavors pair perfectly with the sweet apples and tart cranberries.
- Not a fan of quinoa? Try making it with wild rice, brown rice, or farro for a nutty, chewy texture. Each one brings a slightly different flavor profile while still holding up well in the filling.
- Try a different type of squash. You can easily swap the butternut squash for other squash varieties. Roasted acorn squash and roast delicata squash work especially well – plus, their skin is completely edible! And if you have some large zucchini, you can stuff those, too! Follow the method I use to make my stuffed zucchini boats recipe.
Frequently Asked Questions
The skin of butternut squash is technically edible once roasted, but it tends to be tough and chewy. For the best texture and presentation, most people scoop the filling out with the soft roasted flesh and leave the skin behind.
Yes! This stuffed butternut squash recipe is easy to prepare in advance. Roast the squash and cook the filling up to a day ahead, then store them separately in the refrigerator. When you’re ready to serve, simply stuff the squash and bake until heated through. It’s a great option for holiday entertaining when oven space and time are limited.
Absolutely. Just swap the butter for olive oil or vegan butter and use vegetable broth instead of chicken broth. The result is still cozy, flavorful, and completely plant-based, with all the sweet, savory, and nutty fall flavors intact.
Serving Ideas
Stuffed butternut squash is easy enough to make for a mid-week main or side dish, yet stunning enough to secure a spot on your Thanksgiving or Christmas table. Here are a few delicious ways to serve it:
- As a main course: Pair it with a light kale salad and warm bread for a balanced and delicious vegetarian dinner.
- For the holidays: Serve it alongside roast turkey, ham, or baked salmon as part of your Thanksgiving or Christmas spread. It pairs especially well with other seasonal sides like mashed potatoes, Air Fryer green beans, and honey glazed carrots.
- Light lunch: It’s the perfect lunch, especially with a drizzle of balsamic glaze or lemon tahini dressing.
- Family-style: Slice into wedges and serve as a colorful side with soups, roasted meats, or grain salads.
Looking for the best wine and beverage pairing? I highly recommend a light and fruity Pinot Noir or a crisp white Sauvignon Blanc. A dry, hard cider or non-alcoholic apple cider are also fantastic.
Got Leftovers?
If you have extras, scoop the filling out the next day and toss it with fresh greens (arugula is my favorite), olive oil, and a splash of balsamic vinaigrette for a quick and flavorful fall-inspired salad recipe. Serve it with a side of oven baked chicken breasts or baked pork chops for a filling meal.
Storage and Reheating
One of the best parts about stuffed butternut squash is that it stores and reheats beautifully, making it perfect for meal prep or leftovers.
- Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. You can keep the squash halves whole or scoop out the filling and store it separately.
- Freezer: For best texture, freeze just the filling (without the squash skin) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm stuffed squash in the oven at 350°F for 15 to 20 minutes until heated through. For smaller portions, reheat in the microwave in 1-minute intervals, though the oven will keep the filling crispier.
More Squash Recipes
Stuffed Butternut Squash
Ingredients
- 1 large butternut squash
- 2 tablespoon olive oil
- salt and pepper, to season
- 2 tablespoon salted butter, or olive oil for dairy-free & vegan
- 1 medium apple, cored and diced
- ½ white onion, finely diced
- 1 cup chopped kale
- 2 cloves garlic, minced
- ¼ cup vegetable or chicken broth
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon ground cinnamon
- 1 cup cooked quinoa
- feta cheese, for serving, optional (not vegan or dairy-free)
Instructions
- Prepare the squash: Preheat the oven to 350°F. Slice the butternut squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, then flip cut-side down.
- Roast: Bake for 20 minutes, flip, and continue baking for another 20 minutes or until the squash is fork-tender. Scoop out a bit of flesh from the fuller side so both halves are even in thickness.
- Make the filling: While the squash roasts, melt butter in a skillet. Sauté the apple and onion until softened, about 5 minutes. Add the kale and garlic, cooking until fragrant.
- Season and mix: Stir in the broth, cranberries, pecans, thyme, sage, and cinnamon. Simmer briefly, then fold in the quinoa until well combined.
- Stuff the squash: Spoon the quinoa mixture evenly into the roasted squash halves.
- Bake again: Return the stuffed squash to the oven for 20 minutes to meld the flavors and lightly toast the filling.
- Serve: Garnish with fresh thyme or crumbled feta cheese (optional), and serve warm. Enjoy!
Notes
- This recipe can be made ahead. Roast the squash and prepare the filling up to 1 day ahead. Store separately, then stuff and bake before serving.
- Vegan adaptation: Use olive oil or vegan butter and vegetable broth to keep the recipe 100% plant-based.
- Please note: Although the roasted skin of butternut squash is technically edible, it tends to be tough and chewy.
- Store leftovers in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
