Stuffed Butternut Squash

Stuffed butternut squash is easy to make, filling, and healthy vegetarian meal. Roasted butternut squash is stuffed with quinoa and vegetables that are packed full of flavors. This warm, hearty, meal is the perfect side or main thanksgiving dinner or any other day. A perfect showstopper!

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• Ingredients
• How to make stuffed butternut squash
• Storage instructions
• Squash side dishes
• 📋Stuffed Butternut Squash

This vegetarian meal is easy to make and needs simple ingredients. It’s a savory dish with a hint of sweetness from roasted squash. This a recipe that is going to become a winter staple at your home.

Roasting butternut squash brings out the sweetness in it making it incredibly delicious. Stuffing it with a filling of your choice makes it a whole meal on its own. You can modify the filling based on your choice, vegetarian stuffing with grains like brown rice or wild rice or quinoa, or farro, or add vegetables like corn, beans, bell peppers, mushrooms, and a bunch of spices to the filling to make it flavorful.

Filled with vegetarian stuffing with red and white quinoa sautéed with onions and bell peppers. Other grains can be used – wild rice, brown rice, bulgur, couscous, and farro. If you prefer meat stuffing, feel free to use Italian sausages, shredded buffalo chicken, or Italian turkey sausages.

BUTTERNUT SQUASH SOUP is one of my favorite fall dinner recipes. If you are looking for fall-inspired, festive recipes using butternut squash this is what you should try.

The aroma that fills the kitchen when butternut squash gets roasted in the oven is HEAVEN! And protein-packed quinoa stuffing is SATISFYING!

Stuffed butternut squash would gloriously sit on your Thanksgiving table! Serve this stuffed butternut squash as a side with beef, pork, or chicken, or serve it as a main on its own.

Ingredients

You’ll need-

• Butternut squash
• Quinoa
• Olive oil
• Garlic
• Onion
• Bell peppers
• Salt and pepper
• Dried cranberries
• Pomegranate seeds
• Parmesan cheese 
• Cilantro

Butternut squash – you will get butternut squash of all sizes. For this recipe use 2 smaller squash or use 1 large squash.

Grain – use can use any of the following grains wild rice, brown rice, quinoa, bulgur, couscous, and farro. Grains add texture and flavor to the squash. Use chicken or vegetable stock to cook the grain that you are using to get maximum flavor.

Vegetables – onion, celery, corn, beans, bell peppers, mushrooms can be used. I like to sauté vegetables in olive oil or butter before filling it into the squash. Sautéing first helps vegetables have amazing taste.

Fruits – green apples, fresh or dried cranberries, pomegranate seeds adds pop of festive color to this dish.

Aromats – onion and garlic adds aroma and flavor. You can add additional seasoning like Italian seasoning, hint of cajun seasoning or use homemade seasoning salt to enhance flavor.

Ingredients additions & variations

Use other types of squash like acorn squash, delicata squash.

Switch away from quinoa and use other grains like couscous or rice.

Feel free to add chopped nuts and grated cheese on top at the last stage.

How to make stuffed butternut squash

Cut butternut squash in half lengthwise. Scoop out the seeds and place squash over a baking tray greased with olive oil.

Drizzle olive oil, and sprinkle salt and pepper. Rub 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 the squash before roasting. That will bring out the sweetness of the squash making it super YUM!

Depending on the size of the butternut squash, roasting time will vary. While squash gets roasted in the oven, let’s make quinoa stuffing.

Cook quinoa until fluffy in stock (rather than water) with a pinch of salt. Once cooked, cover it and let it sit for 15 minutes. Fluff it with a fork and set it aside.

Saute garlic, and onions in olive oil. Add in 3 colored – red, yellow, and 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 the 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 or you can use it in other recipes like butternut squash soup or to make butternut squash mac and cheese.

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, and grated Parmesan cheese, and sprinkle with freshly chopped coriander. Serve hot.

Storage instructions

Keep leftovers covered in air tight container in the refrigerator for up to 3 days. To reheat, wrap individual squash in aluminum foil and reheat in oven until warmed.

You can also freeze stuffed butternut squash. Tightly wrap individual portions in plastic wrap and then place them in zipper bags. Freeze up to 2 months.

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