Description
A comforting and nutritious stuffed butternut squash recipe featuring a savory quinoa filling with apples, kale, cranberries, and pecans. Roasted to tender perfection and finished with warm spices, this dish is perfect as a hearty vegetarian main or side that can be customized for vegan diets.
Ingredients
Scale
Squash
- 1 large butternut squash
- 2 tablespoons olive oil
- Salt and pepper, to season
Filling
- 2 tablespoons 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 the squash for 20 minutes, then 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 the butter in a skillet over medium heat. Sauté the diced apple and onion until softened, about 5 minutes. Add the chopped kale and minced garlic, cooking until fragrant and the kale has wilted.
- Season and mix: Stir in the broth, dried cranberries, chopped pecans, dried thyme, dried sage, and ground cinnamon. Allow the mixture to simmer briefly to meld flavors, then fold in the cooked quinoa until well combined.
- Stuff the squash: Spoon the quinoa mixture evenly into the roasted butternut squash halves, filling them generously.
- Bake again: Return the stuffed squash to the oven and bake for an additional 20 minutes to meld the flavors and lightly toast the filling.
- Serve: Garnish with fresh thyme or crumbled feta cheese if desired, and serve warm. Enjoy this hearty and flavorful dish!
Notes
- This recipe can be made ahead: roast the squash and prepare the filling up to 1 day in advance. Store separately, then stuff and bake just before serving.
- Vegan adaptation: substitute butter with olive oil or vegan butter and use vegetable broth to keep the recipe fully plant-based.
- Although the roasted skin of butternut squash is technically edible, it tends to be tough and chewy and can be removed if preferred.
- Store leftovers in the refrigerator for up to 3-4 days.
- Refer to the full recipe post for step-by-step images, additional notes, recipe variations, FAQs, and serving suggestions.
Nutrition
- Serving Size: 1/2 stuffed squash half
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 15 mg
