Stuffed Butternut Squash is a healthy, filling, and simple to prepare dish. I love how this recipe turns a seasonal vegetable into a complete, satisfying meal with minimal effort. It’s a weeknight dinner that feels like a special occasion.
Contents
Stuffed Butternut Squash Recipe
Stuffed butternut squash is a versatile dish often enjoyed in autumn and winter. The squash is roasted until tender, then filled with a mixture of grains (quinoa, rice), vegetables, nuts, cheese, or plant-based proteins.
The dish is often served as a hearty main or side dish, especially popular during holiday meals or cozy dinners. It pairs nicely with roasted vegetables like mushrooms or green beans, as well as fresh salads such as beetroot and goat cheese. Starchy sides like roast potatoes or rice are also a great choice.
You can pour the onion gravy over the squash to enhance the flavor. Proteins like garlic and herb prawns, paprika chicken skewers, or Italian sausage add protein and balance the dish.
Here’s how to make the stuffed butternut squash with savory quinoa filling:
Stuffed Butternut Squash
Nutrition
Ingredients
- 2 small butternut squashes or 1 large, halved
- 1 tbsp olive oil
- Salt & black pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup cooked quinoa or rice, couscous, or bulgur
- 15 oz chickpeas drained and rinsed
- 1/2 cup chopped spinach fresh or frozen
- 1/2 cup dried cranberries or raisins
- 1/3 cup crumbled feta or shredded mozzarella or vegan cheese
- 1 tsp dried thyme or Italian seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Cut squashes in half lengthwise, scoop out seeds. Brush with olive oil, sprinkle salt & pepper.
- Place face down on baking sheet, bake 30–35 minutes or until flesh is fork-tender.
- Meanwhile, heat oil in skillet over medium heat. Sauté onion for 3–4 min. Add garlic, cook 1 min.
- Stir in quinoa, chickpeas, spinach, cranberries, seasoning. Cook 2–3 more min. Remove from heat.
- Flip squash halves over. Scoop a little flesh out (optional), mash and mix it into stuffing for extra flavor.
- Fill each half with the stuffing mixture. Sprinkle with cheese. Return to the oven and bake for another 10–12 minutes, or until the edges are golden.
- Sprinkle with cheese and serve warm.
Notes
- You can swap quinoa for rice, lentils, or couscous.
- Add cooked sausage, ground turkey, or mushrooms for extra protein.
- This dish is meal-prep friendly and keeps in the fridge for up to 3 days.
SIMILAR RECIPES:
Variations
Here are some delicious and easy variations of the Stuffed Butternut Squash recipe. They are great for different tastes, diets, or ingredients you already have:
- Mediterranean Version
- Use couscous, kalamata olives, sun-dried tomatoes, and spinach for filling
- Add crumbled feta, pine nuts, and lemon zest
- Drizzle tzatziki or hummus on top
- Southwest Style
- Stuff the squash with black beans, corn, bell peppers, and cooked rice
- Season the filling with cumin, chili powder, and paprika
- Top with shredded cheddar or pepper jack, chopped cilantro
- Meaty Version
- Add cooked ground turkey, sausage, or beef to the stuffing
- Mix with cooked rice or quinoa, sautéed onions, and herbs
- Top with grated parmesan or mozzarella
- Cheesy Broccoli Addition
- Combine steamed chopped broccoli, cooked quinoa, or brown rice
- Add cheddar cheese, garlic, and a little cream or milk
- Sprinkle with breadcrumbs for crunch
- Mushroom & Wild Rice Addition
- Filling includes cooked wild rice, sautéed mushrooms, onions, and garlic
- Add thyme, sage, and rosemary to the filling
- Stir in Gruyère or vegan cheese if desired