Stuffed Butternut Squash
Published Nov 12, 2025
Stuffed butternut squash filled with quinoa, spinach, pecans, apple, and feta. It's an easy vegetarian squash recipe.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
my stuffed butternut squash is so good!
Last year, I had a couple of vegetarian friends over for Thanksgiving. I knew I needed a main dish for them that was just as impressive as turkey, so I came up with this Stuffed Butternut Squash!
The filling has diced apples, spinach, quinoa, pecans, dried cranberries, and feta. It’s a little sweet, a bit salty, and something I’m tempted to just eat by itself! This stuffed butternut squash makes a great anytime vegetarian dinner, too, since it’s pretty filling.
Happy Cooking!
– Yumna
Stuffed Butternut Squash Ingredients
- Butternut squash: I usually use two small butternut squash for this recipe. You could also try 3 pounds of honeynut squash, which are smaller and sweeter than butternut!
- Onion: Dice the onion so it cooks quickly.
- Olive oil: For cooking the filling and drizzling over the squash!
- Quinoa: I like quinoa because it has a good amount of protein, but you could try cooked brown rice.
- Spinach: Make sure to chop the spinach first! You can use kale or frozen spinach instead.
- Apple: Choose an apple that’s firm and has a sweet-tart flavor, like Honeycrisp and Granny Smith!
- Pecans: Toasting the pecans is optional, but adds a deeper flavor! Chopped walnuts or almonds are good substitutes.
- Dried cranberries: If you don’t like cranberries, chopped dates, golden raisins, or chopped figs would be delicious.
- Feta: Crumbled goat cheese is another option.
- Spices: Dried thyme, cumin, and nutmeg!
How to Make Stuffed Butternut Squash
Stuffed Butternut Squash Recipe
This stuffed butternut squash is a vegetarian main dish made with pecans, apple, and feta. It's easy to make with minimal prep time.
Ingredients
- 2 small butternut squash 3 pounds, or one large squash
- 2 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper divided
- 1 small onion diced small
- 1 apple diced
- 2 cups spinach chopped
- ¾ cup chopped pecans
- ½ cup cooked quinoa
- ½ cup crumbled feta cheese
- ¼ cup dried cranberries
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- Parsley for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment. Cut the squash in half lengthwise and scoop out seeds. Make a few shallow diagonal cuts in the flesh. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place cut-side up on the baking sheet and roast 45–55 minutes, or until tender and lightly caramelized.
- While the squash roasts, heat remaining olive oil in a skillet over medium heat. Sauté the onion and apple until softened, 8–10 minutes.
- Stir in spinach, pecans, quinoa, feta, cranberries, thyme, cumin, nutmeg, and remaining salt and pepper. Mix until well combined.
- When squash is done, use a spoon to scoop a small amount of flesh from the top portion (above the seeds) to create a cavity for the filling. Chop the scooped squash and add it to the skillet with the onion and apple.
- Spoon filling evenly into the squash cavities. Return to the oven for 10 minutes to warm through. Serve as is.
Notes
- My Top Tip: If you’re having trouble cutting the squash, microwave it. This should soften it so it’s easier to slice through. I’d try about 3 minutes to start!
- Storage: Kept in an airtight container in the fridge, the stuffed squash will keep for 3-4 days. Re-warm it in the microwave until warmed through
Nutrition
Serving: 0.5squash, Calories: 498kcal, Carbohydrates: 64g, Protein: 10g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Cholesterol: 17mg, Sodium: 1116mg, Potassium: 1519mg, Fiber: 12g, Sugar: 20g, Vitamin A: 37700IU, Vitamin C: 80mg, Calcium: 308mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add more protein. You could stir a can of drained, rinsed chickpeas into the filling! If you’re not vegetarian, try 2 cups of crumbled, cooked chicken or turkey sausage.
- Add mushrooms. I love how mushrooms add a savoriness to whatever they’re in! My sauteed mushrooms with garlic take just 10 minutes and would go well with the other filling ingredients.
- Serve with a sauce. Like my tahini sauce, Greek yogurt sauce, or whipped feta dip.
Recipe Tips
- Wear gloves when cutting the squash. When you cut butternut squash, it can release sap that’s sticky! It’s harmless, but annoying, so I wear disposable, food-safe gloves.
- Make sure to score the butternut squash. Cutting a few diagonal slices into each squash half will help it cook faster.
- Use a sharp knife. Butternut squash is hard to slice…there’s no getting around it! The one thing that’ll make it easier is using your sharpest chef’s knife.
- If you’re having trouble cutting the squash, microwave it. This should soften it so it’s easier to slice through. I’d try about 3 minutes to start!
Serving Ideas
- Salad: Pomegranate salad, pear salad with candied walnuts, fall harvest salad
- Soup: Creamy cauliflower soup, roasted pumpkin soup, Mediterranean white bean soup
- Chicken: Mediterranean stuffed chicken, cilantro lemon chicken, spinach and feta stuffed chicken
- Veggies: Pan roasted brussel sprouts, roasted green beans, oven roasted cauliflower
FAQs
Should I peel the butternut squash before roasting it?
In this case, you shouldn’t! The skin will keep the squash together, allowing you to roast it whole and stuff it!
If I can only find a large butternut squash, will it take longer to roast?
It might! In the recipe, I say the squash can take up to 55 minutes to roast, but the best way to tell if it’s done is to see if a knife is able to pierce the squash easily.
I have extra filling. What should I do with it?
The good news is the filling is delicious on its own! I’d probably eat it that way
