Stuffed butternut squash is a hearty and flavorful dish that combines the natural sweetness of roasted butternut squash with a savory and satisfying filling. This recipe will guide you through making a delicious stuffed butternut squash with a mouthwatering mixture of quinoa, vegetables, and herbs. It’s a great option for a wholesome vegetarian meal or a side dish.
Stuffed Butternut Squash Recipe
In this stuffed butternut squash recipe, the tender roasted butternut squash serves as a natural vessel for a filling made with quinoa, sautéed vegetables, garlic, herbs, and cheese. The result is a satisfying, nutritious dish that's perfect for any occasion. You can customize the filling to your liking, adding ingredients like nuts, dried fruit, or spices for extra flavor.
Equipment
- baking sheet
- large saucepan with lid
- Knife and cutting board
- spoon
Ingredients
- medium butternut squashes
- quinoa
- vegetable broth
- olive oil
- small onion
- garlic
- zucchini
- salt and black pepper
- shredded cheese
- parsley
- bell pepper
- thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the butternut squashes in half lengthwise. Scoop out the seeds and discard them. Place the squash halves on a baking sheet, cut side up.
- Drizzle a bit of olive oil over the cut sides of the squash and season with salt and pepper.Roast in the preheated oven for 30-40 minutes or until the squash is tender when pierced with a fork.
- While the squash is roasting, rinse the quinoa under cold water and drain.In a large saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, minced garlic, diced bell pepper, and diced zucchini (or yellow squash). Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the dried thyme (or fresh thyme if using) and season with salt and black pepper.
- Add the cooked quinoa to the sautéed vegetables and stir to combine. Allow the mixture to cook together for another 2-3 minutes.
- Once the butternut squash halves are roasted and tender, remove them from the oven.Fill each squash half with the quinoa and vegetable mixture, pressing it down gently to pack the filling.
- Sprinkle the shredded cheese evenly over the top of each stuffed butternut squash half.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the squash is fully tender.
- Remove the stuffed butternut squash halves from the oven and let them cool for a few minutes.Garnish with fresh parsley or chives if desired.Slice each stuffed squash half in half again to create quarters, and serve.
Video
Notes
- You can use any type of quinoa (white, red, or black) for the filling.
- If you prefer a vegan option, omit the cheese or use a dairy-free alternative.
- Consider adding your favorite herbs and spices to the filling for added flavor.
Nutrition
Serving: 600g
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