Description
Alright, so imagine fall had a baby with comfort food and then that baby went to culinary school. That’s what we’re dealing with here. Stuffed Butternut Squash is basically taking those gorgeous orange gourds, roasting them until they’re caramelized and tender, then filling them with a savory mixture of quinoa (or rice, we’re flexible here), cranberries, pecans, and whatever other deliciousness your heart desires. It’s like edible autumn decoration that you can actually eat instead of just putting on your porch. I made this for Thanksgiving once as a vegetarian option and three meat-eaters fought over the last half. One of them was my dad, who once said vegetables were “just a waste of stomach space.” That’s the kind of conversion power this dish has.
Ingredients
For the Squash:
- 2 medium butternut squash (about 2–3 lbs each)
- 2 tbsp olive oil
- Salt and black pepper
- 1/2 tsp cinnamon (optional, but it adds that fall vibe)
For the Filling:
- 1 cup quinoa (or wild rice, farro, or regular rice—whatever floats your boat)
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale or spinach (stems removed)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts, toasted
- 1/2 cup crumbled goat cheese or feta (optional but highly recommended)
- 1 tsp dried sage (or 1 tbsp fresh, chopped)
- 1/2 tsp dried thyme
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp maple syrup (for that sweet-savory thing)
- Juice of half a lemon
For Topping:
- Extra goat cheese or feta
- Chopped fresh parsley or sage
- Drizzle of balsamic glaze (optional but fancy)
- More toasted nuts
Instructions
Step 1: Prep Those Squashes
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut each butternut squash in half lengthwise. This requires a sharp knife and some confidence. If the squash is being stubborn, microwave it for 2-3 minutes to soften slightly.
Scoop out the seeds and stringy bits with a spoon. Save the seeds if you want to roast them later—they’re like nature’s pepitas.
Brush the cut sides with olive oil and season generously with salt, pepper, and cinnamon if using.
Place cut-side down on the baking sheet.
Roast for 35-45 minutes until the flesh is fork-tender and starting to caramelize. The exact time depends on the size of your squash.
Flip them cut-side up for the last 5 minutes to let the edges get a little crispy.
Step 2: Make the Filling
While the squash is roasting, cook your quinoa (or grain of choice) according to package directions, using broth instead of water for extra flavor. Usually it’s 1 cup quinoa to 2 cups liquid, brought to a boil, then simmered covered for 15 minutes. Fluff with a fork and set aside.
Heat olive oil or butter in a large skillet over medium heat.
Add diced onion and cook for 5-7 minutes until soft and translucent.
Add garlic and cook for another minute until fragrant. Your kitchen should smell amazing right now.
Toss in the chopped kale or spinach and cook until wilted, about 3-4 minutes.
Add cooked quinoa, cranberries, toasted pecans, sage, thyme, nutmeg, salt, and pepper. Stir everything together.
Drizzle in maple syrup and lemon juice. The sweet and tangy combo is chef’s kiss.
Remove from heat and fold in the goat cheese if using. It’ll get all melty and creamy. This is correct.
Taste and adjust seasoning. Don’t be shy with the salt—grains need love.
Step 3: Stuff Like You Mean It
Once the squash halves are done roasting, use a fork to gently fluff up the flesh inside, creating little ridges. This helps the filling stick and adds more texture.
Pile the filling generously into each squash half. Really pack it in there—more is more.
Top with extra goat cheese or feta if you’re feeling it.
Return to the oven for 10-15 minutes to heat everything through and get a little golden on top.
Step 4: Finish and Serve
Pull these beauties out of the oven and let them cool for a few minutes.
Top with fresh herbs, extra toasted nuts, and a drizzle of balsamic glaze if you’re getting fancy.
Serve whole halves for a dramatic presentation, or slice each half into 2-3 pieces for easier eating.
Stand back and accept the inevitable compliments.
Notes
These are pretty much a complete meal, but if you want to round things out:
- Serve with a simple arugula salad dressed in lemon vinaigrette
- Add a side of roasted Brussels sprouts or green beans
- Pair with crusty bread for soaking up any extra filling
- Drizzle with tahini sauce for a Middle Eastern twist
- Top with a fried egg for breakfast-for-dinner vibes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~15g
- Carbohydrates: ~56g
- Protein: ~12g