Stuffed Butternut Squash with Quinoa and Cranberries Recipe

If you’re craving something hearty, nutritious, and downright delicious, this Stuffed Butternut Squash with Quinoa and Cranberries Recipe is an absolute must-try. I love how the natural sweetness of the squash pairs so beautifully with tart cranberries and savory herbs, making this dish a perfect centerpiece for cozy meals any time of year. Trust me, once you make this, you’ll want to keep it on your rotation!

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Ingredients You’ll Need

This recipe comes together with a handful of everyday ingredients that balance sweet, savory, and nutty flavors beautifully. When shopping, try to pick a firm, evenly shaped butternut squash for easier roasting and scooping.

• Butternut squash: Look for a medium to large squash that’s heavy for its size to ensure it’s fresh and not dried out.
• Olive oil: Use good-quality extra virgin for roasting and sautéing—it really enhances the flavors here.
• Salt and pepper: The basics but key for seasoning throughout the recipe.
• Salted butter or olive oil: For richness in the filling; olive oil works perfectly if keeping it vegan.
• Apple: A crisp, tart variety like Granny Smith adds a lovely contrast and texture.
• White onion: Finely diced to soften and meld into the filling effortlessly.
• Kale: Roughly chopped for a boost of color and nutrients—you can also swap it with spinach.
• Garlic: Minced for that fragrant depth in the filling.
• Vegetable or chicken broth: Just a splash to help soften the filling and bring all ingredients together.
• Dried cranberries: These add sweet-tart pops that make the filling exciting.
• Pecans: Chopped for crunch and a buttery flavor that pairs perfectly.
• Dried thyme and sage: Earthy herbs that give this dish its cozy, almost autumnal feel.
• Ground cinnamon: Just a hint for warmth and a subtle spice.
• Cooked quinoa: The star plant-based protein that soaks up all the flavors.
• Feta cheese (optional): Crumbled on top for a salty kick—skip if you’re dairy-free.

Variations

I love that this Stuffed Butternut Squash with Quinoa and Cranberries Recipe is so flexible. Over time, I’ve tweaked it to suit different tastes and dietary needs—feel free to make it your own!

• Make it Vegan: Swap butter for olive oil and use vegetable broth to keep everything 100% plant-based without sacrificing flavor—I do this often for family dinners.
• Add Protein: Toss in cooked chickpeas or crumbled tofu for an extra protein boost if you want a heartier meal.
• Seasonal Swap: In fall, I sometimes add roasted butternut squash seeds for extra crunch or sprinkle with toasted pumpkin seeds for a nutty twist.
• Cheese Options: If feta’s not your thing, goat cheese or a sprinkle of parmesan works beautifully, too—just add them right before serving.

How to Make Stuffed Butternut Squash with Quinoa and Cranberries Recipe

Step 1: Roast the Butternut Squash Perfectly

Start by preheating your oven to 350°F. Cut the butternut squash in half lengthwise—a sharp chef’s knife helps here. Scoop out the seeds (you can toast those later if you want a snack!). Place the halves cut-side up on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, then flip cut-side down. Roasting them skin-side down helps caramelize the flesh and soften it perfectly. Roast for 20 minutes, flip, then continue baking another 20 minutes until tender when pierced with a fork. If one side looks thicker, scoop some flesh out to get an even thickness — this helps with even cooking and stuffing.

Step 2: Prepare the Flavorful Filling

While your squash is roasting, melt butter (or olive oil for vegan) in a skillet over medium heat. Add diced apple and onion and sauté until softened—about 5 minutes—watching so they don’t brown too quickly. Then toss in the kale and minced garlic, cooking just until fragrant and the kale wilts. Add your broth, dried cranberries, chopped pecans, thyme, sage, and cinnamon, letting everything simmer briefly to marry the flavors. Finally, fold in the cooked quinoa, stirring gently to combine.

Step 3: Stuff and Bake the Squash

Once the squash is roasted and cooled slightly, spoon the quinoa filling evenly into each half. Place them back on the baking sheet and bake for another 20 minutes. This second bake helps the flavors meld together beautifully and gives the filling a chance to toast on top just a bit — trust me, it makes a difference!

Step 4: Garnish and Serve Warm

When you pull the squash from the oven, feel free to sprinkle with crumbled feta or fresh thyme leaves for a pop of brightness and tang. Serve warm as a main dish or a stunning side—this dish shines on its own and will have everyone coming back for seconds.

How to Serve Stuffed Butternut Squash with Quinoa and Cranberries Recipe

Garnishes

I love topping mine with crumbled feta for that creamy, salty contrast, but fresh herbs like thyme or parsley work beautifully too. Sometimes I sprinkle chopped toasted pecans on top for extra crunch—it really brings the dish to life.

Side Dishes

This stuffed squash is quite filling on its own, but I like pairing it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted Brussels sprouts for a well-rounded meal. If it’s a holiday feast, creamy mashed potatoes are a wonderful complement.

Creative Ways to Present

For special occasions, I sometimes scoop the filling out and serve it layered in individual ramekins topped with a sprinkle of toasted pecans and a drizzle of balsamic glaze. Another fun idea is hollowing smaller squash varieties for single servings—it’s a wonderful way to impress guests at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in the refrigerator for up to 3-4 days. I store the roasted squash and filling separately when possible to maintain the best texture, then stuff and warm them before eating. This way, everything tastes almost freshly made.

Freezing

I’ve frozen the filling alone with great results—just thaw it overnight in the fridge and reheat. I recommend not freezing the stuffed squash assembled since the texture of the squash shifts, but if you do, bake it straight from frozen, adding additional cooking time.

Reheating

To reheat, I pop the stuffed squash parts in a 350°F oven until warmed through—usually 15-20 minutes. This method keeps the squash moist and the filling flavorful without drying it out like a microwave can.

FAQs

Final Thoughts

This Stuffed Butternut Squash with Quinoa and Cranberries Recipe has become one of my all-time favorites not only because it’s so comforting and flavorful but also because it’s easy enough to make on busy nights yet special enough for entertaining. If you’re looking for a dish that blends cozy fall flavors with wholesome nutrition, I highly recommend trying this out—you and anyone you share it with will be absolutely charmed. Give it a go and see how it might just become your new go-to!

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