Here’s a hearty, flavorful recipe for Stuffed Butternut Squash—perfect for a vegetarian main or side dish.
🍂 Stuffed Butternut Squash
🛒 Ingredients (Serves 2–4)
- 1 medium Butternut squash, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice
- 1/2 cup cooked chickpeas or black beans
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon (optional, for warmth)
- 1/4 cup dried cranberries or raisins (optional)
- 1/4 cup chopped nuts (walnuts, pecans, or almonds)
- 1/4 cup crumbled feta or goat cheese (optional)
- Fresh parsley or cilantro, chopped, for garnish
🔪 Instructions
1. Roast the Squash
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the squash with olive oil, sprinkle with salt and pepper.
- Place cut-side down on a baking sheet and roast 30–40 minutes, until tender.
2. Prepare the Filling
- In a skillet, heat a little olive oil and sauté onion and garlic until soft.
- Add quinoa/rice, beans, spices, dried fruit, and nuts.
- Stir to combine and warm through. Taste and adjust seasoning.
3. Stuff the Squash
- Remove roasted squash from oven and turn cut-side up.
- Spoon filling evenly into the cavities.
- Sprinkle with cheese, if using.
4. Bake Again (Optional)
- Return stuffed squash to the oven for 10–15 minutes to melt cheese and heat through.
5. Serve
- Garnish with fresh herbs.
- Serve warm as a main or side dish.
💡 Tips
- Swap quinoa for couscous, rice, or farro for variety
- Add spinach, kale, or mushrooms for extra veggies
- For a vegan version, omit cheese or use a plant-based alternative
If you want, I can also give a savory sausage-and-apple version that’s rich and perfect for fall dinners.
