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Vegetarian stuffed butternut squash recipe.
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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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dinner, Entree, Main Dish
Cuisine: American, Mediterranean
Diet: Vegetarian
Servings: 4 servings
Author: Yumna Jawad

Equipment

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

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