Stuffed Butternut Squash
This stuffed butternut squash is roasted until tender, then filled with a hearty mix of quinoa, kale, apples, cranberries, and pecans. Cozy, flavorful, and naturally gluten-free, it makes a stunning vegetarian main dish or festive holiday side.
Servings: 4 servings
Calories: 358kcal
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
Calories: 358kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 119mg | Potassium: 869mg | Fiber: 8g | Sugar: 16g | Vitamin A: 20705IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 3mg
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