Stuffed Butternut Squash with Quinoa is easy, filling and healthy fall meal. Stuffed with quinoa and vegetables this fancy looking vegetarian meal is warm, hearty and perfect wholesome goodness.
Naturally gluten-free, low carb and is favorable protein option on days when I want to go vegetarian. Don’t get intimidated looking at the dish, it’s not all that complicated as one might think. It’s really very easy to make and a recipe calls for simple ingredients.
This dish is definitely savory but it has a hint of sweet from roasted squash. A recipe that is going to become a winter staple at your home. Butternut squash is a winter crop and it’s great on it’s own when well cooked.
It only gets better when stuffed with other ingredients like quinoa, meat or sausages – it makes a hearty, comforting winter meal.
For the stuffing, I went with mix of red and white quinoa sauted in onions and bell peppers mix. But you can use other cooked grains of your choice – wild rice, brown rice, bulgur, couscous, farro. Or if you are in mood for meaty stuffing, feel free to use Italian sausages, shredded buffalo chicken, Italian turkey sausages.
Thanks to you guys for all the love you showered on our BUTTERNUT SQUASH SOUP and we hope you guys would love this pretty looking stuffed butternut squash boats as well.
The aroma that fills the kitchen when butternut squash gets roasted in oven – HEAVEN! And that protein packed quinoa stuffing – SATISFYING!
Stuffed butternut squash would gloriously sit on your Thanksgiving table! These gorgeous cute squash boats are a great make ahead side, it serves great as main course or sides. Make these stuffed butternut squash ahead for your thanksgiving and serve it to your guests.
Looks how festive it looks!
Stuffing butternut squash with savory filling makes it perfect for holidays be it Thanksgiving, Christmas or any other party. You definitely want to show it off in front of your guests.
Stuffed Butternut Squash With Quinoa
Start by cutting butternut squash in half lengthwise. Scoop out the seeds and place squash over baking tray greased with olive oil.
Drizzle olive oil, sprinkle salt and pepper. Rub it evenly all over the squash.
Roast those butternut squash boats in pre heated oven at 400 F for about 45 to 50 minutes until squash is fork tender.
You could sprinkle little brown sugar over squash before roasting. That will bring out the sweetness of the squash making it super YUM!
Butternut squash takes a good amount of time to cook. While squash gets roasted in oven, lets make quinoa stuffing. Multi tasking is the KEY to make cooking quick and easy.
This stuffing is savory and tart all together. It comes together fairly quickly.
Cook quinoa until fluffy in water with a pinch of salt. Once cooked, cover and let it sit for 15 minutes. Fluff it with fork and set aside.
Saute garlic, onions in olive oil. Add in 3 colored – red, yellow, green bell peppers to pan and cook for a minute.
Season with salt and pepper.
Add in cooked quinoa to the pan and toss well.
Finally add dried cranberries and toss well. Keep it aside to cool until butternut squash is roasted.
After butternut squash is roasted, scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.
Fill butternut squash boats with quinoa filling.
Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.
Finally garnish with pomegranate seeds, grated Parmesan cheese and sprinkle with fresh chopped coriander. Serve hot.
Looking for more fall favorite recipes? Look no more, check out the list of recipes below –
Don’t forget to Subscribe to CurryTrail Recipes below to get our newest recipes delivered straight to your inbox.
Stuffed Butternut Squash
- 2 medium sized butternut squash
- ½ cup quinoa
- 1 cup water
- 1 + 1 tablespoon olive oil
- 2 teaspoon garlic minced
- 1 onion finely chopped
- ¾ cup bell peppers mix of red, yellow and green
- Salt and pepper to taste
- ½ cup dried cranberries
- ¼ cup pomegranate seeds
- ¼ cup Parmesan cheese grated
- Cilantro leaves chopped
- Slice butternut squash into half lengthwise. Scoop out the seeds from squash. Arrange squash boats on baking tray that is greased with olive oil.
- Drizzle olive oil, sprinkle salt and pepper. Rub it evenly over squash.
- Roast in preheated oven at 400 F for 45 to 50 minutes or until butternut squash is fork tender.
- While squash is getting roasted, lets make the filling.
- Boil 1 cup water in sauce pan. Season with little salt. Add quinoa and cook on medium low flame. Once all liquids are dried out and quinoa looks cooked, turn off flame, cover with plate and let it sit for 15 minutes.
- Fluff cooked quinoa with fork.
- In a pan heat olive oil. Saute garlic. Add in chopped onions and saute until onions turn translucent.
- Add bell peppers and cook for a minutes. Season with salt and pepper.
- Cooked quinoa into the pan and toss well. Add the cranberries, toss well and keep aside.
- Butternut squash should be done by now. Let it sit for few minutes outside.
- Scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.
- Fill butternut squash boats with quinoa filling.
- Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.
- Finally garnish with pomegranate seeds, grated Parmesan cheese and sprinkle with fresh chopped coriander. Serve hot.