This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!
Perfect side for Thanksgiving, Christmas feast, or any ordinary day.
This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.
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Ingredients
- Butternut Squash - I opted for a medium-sized butternut squash and discovered that half of it suffices for a light lunch per person. No peeling is required, just ensure it's thoroughly cleaned.
- Grains - you can use any of the following cooked grains: wild rice blend, white rice, brown rice, quinoa, or non-GF options like bulgur, orzo, couscous, and farro. Grains add texture and flavor to the squash. For a more flavorful taste add sausage like in this stuffed butternut squash recipe.
- Vegetables such as onions, bell peppers, mushrooms, celery, carrot, and greens like spinach, swiss chard, and kale, are all versatile options. I prefer sautéing them in olive oil or butter before stuffing them into the squash, as this enhances their flavor and brings out their delicious taste.
- Fruits - green apples, fresh or dried cranberries, and pomegranate seeds are all popular pairing options!
- Aromatics such as onions and garlic contribute both aroma and flavor. I like to use a mix of dried Italian herbs to elevate the overall flavor.
- Parmesan cheese - for finishing touches I used grated parmesan but feta, ricotta, or goat cheese will taste incredible here.
The full recipe and ingredients can be found in the recipe card below this post.
📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.
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How To Make Roasted Butternut Squash
Preheat the oven to 400°F (200°C).
How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray.
- Related: Honey Roasted Pumpkin Seeds
Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.
If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
While the squash roasts, prepare the filling:
Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.
Cover and let it sit for 15 minutes, then fluff with a fork.
In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.
Then add bell peppers. Season with Italian herbs, salt, and pepper.
Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.
Add the squash to the quinoa mixture.
Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!
Tips
- When incorporating the filling, gently pack it snugly against the butternut squash. If you have any leftovers, I have some suggestions in the Leftovers section below.
- For a layer of crispiness, consider mixing breadcrumbs into the quinoa mixture.
- For fruit, if you can, use either fresh or unsweetened dried fruit options which can be found online or on Amazon.
- Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
- Add extra protein - nuts and seeds are a great way to add extra nutrition. We love pine nuts, walnuts, and almonds. Mix them in the filling or on top but just be cautious during baking to prevent burning.
- Elevate the flavor with options like pesto, marinara, pasta sauce, homemade salsa, enchilada sauce, or sun-dried tomato paste.
- For a hint of extra sweetness, consider drizzling honey or maple syrup when serving.
What To Serve With Roasted Butternut Squash
- Air fryer salmon
- Fried chicken
- Turkey stuffing meatballs
- Rump roast
- Broccoli cranberry salad
- Sauteed garlic shrimp
- This side pairs perfectly with stuffing, roasted turkey and gravy.
Leftovers
- Use the leftover stuffing as a filling for quesadillas, tacos, burritos, wraps, or as a topping for salads (try this healthy kale salad).
- You can also blend the leftover squash into a puree, mix it with broth, and cook a flavorful creamy butternut squash soup.
- Mash squash with parmesan and olive oil for a quick, healthy spread. Or make a hummus based swapping it for pumpkin puree.
- Add it to smoothies.
- Warm up the leftover squash in a skillet, toss in some spinach, and cook a sunny-side-up egg to place on top for a tasty breakfast choice.
Storing and Make-Ahead Instructions
- To Store. Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
- To Reheat. To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
- To Freeze. The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
- Make Ahead. You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.
Stuffing Ideas for Butternut Squash
- Grains and Vegetable Mix. Cooked grains like quinoa and rice sautéed with vegetables like onions, bell peppers, spinach, and mushrooms.
- Rice and Beans. For a Mexican twist, combine cooked rice and black beans with some salsa or enchilada sauce for extra flavor.
- Spinach and Feta. Fresh spinach and crumbled feta cheese make a tasty and easy stuffing.
- Sausage and Apple. Browned sausage meat mixed with diced apples is very popular and tasty with roasted quash.
- More protein options: you can mix in some meat protein like cooked ground chicken, leftover slow cooker chicken, or ground beef. For vegetarian choice add cooked and scrambled tofu, lentils, or beans.
- Nut and Herb Blend. Chopped nuts (e.g., almonds or pecans) mixed with fresh herbs like rosemary and thyme.
- Chickpea and Spinach. A mixture of cooked chickpeas and sautéed spinach with a touch of lemon juice.
How To Pick The Perfect Butternut Squash
Look for a butternut squash that feels heavy for its size, indicating ripeness. Ensure it has firm, unblemished skin without soft spots or bruises. The stem should be intact and dry.
Read more tips on how to pick the best winter squash for your recipe.
Recipe
Roasted Butternut Squash Stuffed With Quinoa
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INGREDIENTS
- 2 small butternut squash, about 2 ½ pounds
- ½ cup quinoa, uncooked
- 1 cup water, or vegetable stock
- 2 tablespoons olive oil, divided
- 2 teaspoons garlic, minced
- 1 shallot onion, finely chopped
- ½ cup bell peppers, diced small
- 1 teaspoon Italian dried herbs
- salt and black pepper to taste
- ⅓ cup dried cranberries
For Topping
- ¼ cup Parmesan cheese, grated
- parsley leaves, chopped
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
- Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
- While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
- In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
- Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
- Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
- Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
- Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
- Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!
NOTES
- Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
- Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
- To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave. - To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
- Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Recipe inspired from Curry Trail.
Julia | The Yummy Bowl
Enjoy an easy roasted butternut squash with a healthy quinoa stuffed filling.
Sheeba
That looks so delicious and healthy! Adding cranberries take it to next level.
Julia | The Yummy Bowl
thank you Sheeba, glad you liked it!
Sydnie
The bell pepper and herbs are not mentioned in instructions. I'll saute the peppers with onions, add herbs when it's being mixed together. As I'm just making this as a "regular dinner " side, I've cubed all the squash to be mixed in, not bothering with boats.
Julia | The Yummy Bowl
it was mentioned in the post, now fixed in the recipe card thank you!