Description
A wholesome and flavorful stuffed butternut squash recipe featuring a savory quinoa filling with apple, kale, cranberries, pecans, and fragrant herbs. This baked dish makes a perfect comforting vegetarian main course or side that can be easily adapted for vegan diets.
Ingredients
Scale
Butternut Squash
- 1 large butternut squash
- 2 tablespoon olive oil
- Salt and pepper, to season
Filling
- 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
Optional Garnish
- Feta cheese, for serving (optional, not vegan or dairy-free)
Instructions
- Prepare the squash: Preheat your oven to 350°F (175°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper, then flip them cut-side down on the sheet.
- Roast: Bake the squash for 20 minutes, then flip the halves cut-side up and continue baking for another 20 minutes or until the flesh is fork-tender. Scoop out some flesh from the fuller side so both halves are even in thickness.
- Make the filling: While the squash is roasting, melt the butter in a skillet over medium heat. Sauté the diced apple and onion for about 5 minutes until softened. Add the chopped kale and minced garlic, cooking until fragrant, approximately 2-3 minutes.
- Season and mix: Stir in the vegetable or chicken broth, dried cranberries, chopped pecans, dried thyme, dried sage, and ground cinnamon. Let the mixture simmer briefly. Then fold in the cooked quinoa until the filling is well combined.
- Stuff the squash: Spoon the quinoa filling evenly into the roasted butternut squash halves, pressing gently to fill them completely.
- Bake again: Return the stuffed squash to the oven and bake for an additional 20 minutes. This step helps meld the flavors together and lightly toast the filling for a delicious finish.
- Serve: Remove from the oven and optionally garnish with fresh thyme or crumbled feta cheese. Serve warm and enjoy this nutritious, hearty dish.
Notes
- This recipe can be made ahead: Roast the squash and prepare the filling up to 1 day ahead. Store them separately, then stuff and bake just before serving.
- Vegan adaptation: Use olive oil or vegan butter and vegetable broth to keep the recipe 100% plant-based.
- Although the roasted skin of butternut squash is technically edible, it tends to be tough and chewy and is best removed if you prefer a softer texture.
- Store leftovers in the refrigerator for up to 3-4 days.
- For best results, see the full recipe post for step-by-step images, ingredient notes, variations, FAQs, and serving ideas.
Nutrition
- Serving Size: 1/2 stuffed squash half (approx. 1 serving)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 12 mg
