Stuffed Butternut Squash Recipe
Stuffed butternut squash filled with quinoa, apple, spinach, pecans, feta, and cranberries. An easy vegetarian main or holiday centerpiece with sweet-savory fall flavors.
Servings: 4 servings
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
QR code
Scan code to view the full recipe on your phone.
