Stuffed Butternut Squash
Published Oct 14, 2026
Vegetarian stuffed butternut squash with a quinoa, apple, and feta filling, roasted until tender. A meatless main that works as a holiday centerpiece.
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Last year, I had a couple of vegetarian friends over for Thanksgiving, so I wanted to make a main dish for them that felt just as special as the turkey. I came up with this stuffed butternut squash, and it’s something I’d make for a regular dinner, too. I’ve even eaten the filling on its! There’s quinoa, spinach, cranberries, apples, pecans, and feta, so this stuffed butternut squash is filling even without anything else on the plate.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Stuffed Butternut Squash recipe.
I tried cooking the filling in the squash while it roasted, thinking maybe I could just do it all at the same time. It did not work. The squash really needs to cook all the way through before you add the filling, or one is underdone, and one is way overcooked.
I had to adjust the apples and cranberries a bit because too much made the stuffed butternut squash sweeter than I wanted for dinner. I still wanted both in there, but I liked it better once I got the balance right with the feta, spinach, and cumin.
Happy Cooking!
– Yumna
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Stuffed Butternut Squash Ingredients
- Butternut squash: I usually use two small butternut squash for this recipe. You could also make this with honeynut squash, which is smaller and sweeter than butternut! Don’t peel the squash, because the skin helps hold it together in the oven. Read more of my tips on how to cut butternut squash.
- Onion, apple, and spinach: Dice the onion and dice the apple so they soften evenly and fit into each spoonful of filling. I recommend a yellow onion and a Honeycrisp or Granny Smith apple. You can also use kale or frozen spinach.
- Quinoa: Read my tips on how to cook quinoa. You can also use cooked brown rice.
- Pecans, feta, and cranberries: Chop the pecans so you don’t have large pieces throughout the filling. You can also use chopped walnuts or almonds. Instead of feta, use crumbled goat cheese. And if you don’t like cranberries, chopped dates, golden raisins, or chopped figs are great substitutes.
- Oil and seasoning: Divide the olive oil, salt, and pepper between the squash and filling. You’ll also need dried thyme, cumin, and nutmeg.
How to Make Stuffed Butternut Squash
These step-by-step photos walk you through how to make baked Stuffed Butternut Squash. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Stuffed Butternut Squash Recipe below
1. Prepare the squash
Halve each squash lengthwise and scoop out the seeds. Make a few shallow diagonal cuts in the flesh, drizzle with olive oil, and season with salt and pepper. Arrange cut-side up on a parchment-lined baking sheet.
2. Roast until tender
The flesh should be easy to pierce with a fork, with lightly browned edges. Check the thickest part of the neck before taking the squash out of the oven.
3. Sauté the onion and apple
Heat the remaining olive oil in a skillet, then add the diced onion and apple. Cook until both have softened, stirring occasionally.
4. Add the filling ingredients
Stir in the spinach, pecans, cooked quinoa, feta, cranberries, and seasonings. Scoop a little flesh from the neck of each roasted squash half to extend the cavity, then chop that flesh and add it to the skillet.
5. Mix the squash filling until combined
Fold everything together until the quinoa, vegetables, and chopped squash are evenly mixed.
6. Stuff & Bake the Butternut Squash
Spoon the mixture into the cavities, dividing it evenly between the halves. Return to the oven until the filling is warmed through.
Full Vegetarian Stuffed Butternut Squash Recipe
Stuffed Butternut Squash Recipe
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chickpeas. Stir ½ cup drained, rinsed chickpeas into the filling before stuffing the squash. If there’s more filling than the squash can hold, bake the extra in a small oven-safe dish alongside it.
- Add mushrooms. Stir ½ cup cooked sautéed mushrooms with garlic into the filling before stuffing the squash. Chop them into small pieces so they mix in evenly.
Recipe Tips
- Wear gloves when cutting the butternut squash. It can release sticky sap. It’s harmless, but annoying, so I wear disposable, food-safe gloves.
- 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, so use your sharpest chef’s knife to make it easier.
- Leave enough flesh to support the filling. Scoop a shallow channel through the neck rather than hollowing out the whole half. Keep the skin intact so the squash holds together when you serve it.
Serving Ideas
- Salad: I like to serve the stuffed squash with something seasonal like a pomegranate salad, pear salad with candied walnuts, or fall harvest salad.
- Soup: For a bigger meal, I like adding a bowl of creamy cauliflower soup, roasted pumpkin soup, or Mediterranean white bean soup.
Troubleshooting
Yes! It will probably take longer to cook. Keep an eye on it, and it’s done when a knife can pierce the squash easily.
Squash size and the thickness of the neck affect roasting time. If a fork doesn’t slide easily into the flesh, keep roasting and check again before adding the filling. One large squash may need longer than two small ones.
Wet spinach or quinoa that hasn’t absorbed all its cooking liquid can leave moisture in the skillet. Let any excess liquid cook off before spooning the filling into the squash.
