This Stuffed Butternut Squash makes a wonderful cozy main or side dish over the holidays along with casual weeknights. It has a delicious blend of flavors and textures with a wholesome stuffing fit for any occasion.
Stuffed butternut squash is a classic comfort food, especially when it's pumpkin season. I love making different squash recipes, and stuffing them has always been a personal favorite. The butternut squash itself is so delicious and sweet especially when roasted when it becomes caramelized, tender, and extra yummy! Whilst it's roasting in the oven, it's the perfect time to make the filling which saves so much time.
Since I don't eat meat, this stuffed butternut squash recipe is the perfect main dish over the holiday season that everyone can enjoy. Not only is it delicious, but it's cozy and wholesome and looks so inviting with its different colors and textures. Even meat eaters will love a piece of it alongside turkey. Serve it with my honey glazed carrots and garlic mashed potatoes for an ultimate fall plate!
The stuffing is a blend of quinoa, lentils and spinach, which are mixed with roasted almonds for crunch and dried cranberries for sweetness. Feta cheese is also crumbed throughout it for pops of creamy saltiness, with ground cumin giving it an earthy vibe. It's an explosion of different flavors that pair so well with the roasted squash and makes a complete meal packed with protein, nutrients and deliciousness 🙂
Stuffed butternut pumpkin, which is another name for it in some countries, doesn’t only need to be served over the holidays. It's simple enough for a casual weeknight dinner and is also great for meal prep. We usually enjoy it over a couple of nights which saves time as its easily reheated yay. If you love squash recipes, you must try my pumpkin feta pasta, creamy pumpkin pasta sauce or butternut squash soup.
Table of Contents
What makes this recipe special
- Delicious Balance: The savory stuffing pairs beautifully with the caramelized roasted butternut squash
- Nutritious: Loaded with veggies, protein, whole grains, it’s healthy and nutritious
- Crowd-Pleaser: It's vegetarian-friendly, but hearty enough to satisfy meat-eaters
- Versatile: Serve over the holidays or weeknight dinners as a main or side dish
Ingredients and Substitutions
- Butternut squash is of course the star of the recipe, also known as butternut pumpkin. Once roasted it becomes caramelized and sweet, with the tender flesh becoming a perfect base for stuffing. You can also try it with acorn squash instead.
- Quinoa adds a nutty flavor and keeps the filling light yet hearty along with being gluten-free. Substitute with wild rice, farrow or other grains
- Canned lentils add a boost of protein and also blend well with the other ingredients. I’ve used canned for convenience, but you can also boil dry lentils. Swap for chickpeas, black beans or other legumes if you prefer
- Spinach adds color and nutrients to the stuffing. I also love substituting with kale
- Onion and garlic cloves are flavoring staples that bring depth to the dish. Red onions or shallots can be used for a lighter touch
- Roasted almonds add crunch to every bite. Pecans, walnuts, and pine nuts work too
- Dried cranberries bring sweetness that complements the savory stuffing. Use raisins or chopped dried apricots for variation
- Greek feta cheese is creamy, salty and tangy, it ties everything together. Parmesan cheese or goat cheese are great alternatives
- Cumin brings a subtle warmth to the dish. Try smoked paprika or curry powder for a different flavor profile
- Olive oil is used for roasting and sautéing to bring richness to the ingredients
How to make Stuffed Butternut Squash
This hearty stuffed butternut squash makes the pefect cozy main or side...the best part, its so easy to make! Follow my simple steps below.
Preheat oven to 350℉/180℃. Wash the outside of the squash and carefully cut in half lengthways. Scoop out the seeds and any stringy parts
Place the squash pieces on a baking sheet linked with baking paper, flesh side up. Add 1 tablespoon of olive oil, season with salt and pepper, and paprika. Rub it over the insides of the squash
Flip the pieces over and use a sharp knife to poke a few holes on the outside of the squash. Bake for 30-35 minutes
In the meantime, cook quinoa in a small pot with 1 cup of water. Once water has absorbed, place the lid on and steam for 5 minutes then fluff with a fork
In a pan, saute onion with 1 tablespoon of olive oil over medium-heat
Once translucent, add diced garlic, spinach and saute
Once spinach has wilted, add ½ tablespoon of olive oil, lentils, cooked quinoa, cumin, and season. Sauté for 2-3 minutes then remove and put in a large bowl
Add chopped almonds, cranberries and crumble in the feta cheese. Mix to combine and taste/adjust for seasoning
Check the squash is ready and fork tender, then flip them over
With a spoon, scoop out some of the flesh from the narrow ends of the squash and evenly spread to where the seeds were removed. Press the filling down to make it level
Add the stuffing mixture into the halves (you may have some mixture leftover). Bake for 5 minutes
Remove from oven and top with fresh parsley for garnish and its ready to serve!
Tips and Tricks
- Choose the right squash that’s evenly shaped for easy cutting and stuffing
- Use a sharp knife when carefully slicing in half. If it's too hard to cut, pierce a few holes in the flesh and microwave for 1-2 minutes which can soften it slightly
- Always pierce a few holes in the skin before roasting to cook faster and so it doesn't burst
- Once the squash is roasted, prepare the base for stuffing and press the squash down gently to create an even level base
- Don’t overstuff to prevent spilling while baking
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven or airfyer until warmed through for the best texture
- Freeze stuffed squash halves for up to 1-2 months, thaw overnight before reheating
FAQs
Yes you can! Once roasted for the correct length, the skin becomes soft, edible and nutritious. You can of course slice it off and disregard if its too chewy
It’s best to bake the squash cut side down. This allows it to caramelize and cook faster as the inside is being steamed since its face down
As butternut squash is sweet, salty and earthy flavors work best such as spices like paprika and cumin which I have used. Feta cheese is also another popular ingredient
When making stuffed butternut squash, its best not to peel it so it holds its shape
Yes of course! If you're not vegan/vegetarian, Italian sausage is a popular protein to add. You can also add more legumes, beans or shredded tofu
Pairing
These are my favorite dishes to serve with Stuffed Butternut Squash:
More Pumpkin Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Stuffed Butternut Squash (Cozy Main or Side)
Ingredients
- 2.2lb / 1kg butternut squash - 1 medium to large
- ⅓ cup raw quinoa - or 1 cup cooked
- 1 cup cooked or canned lentils
- 3 cups spinach - chopped
- ½ brown onion - diced
- 2 garlic cloves - diced
- ⅓ cup roasted almonds
- ¼ cup dried cranberries
- 3oz/ 85g feta cheese - or vegan feta
- 1 teaspoon smoked paprika
- ½ teaspoon cumin - double if you love cumin flavor
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350℉ / 180℃. Wash the outside of the squash and using a sharp knife, carefully cut in half lengthways (if it's too difficult to cut, you can pierce a few holes and cook in the microwave for 1-2 minutes to slightly soften)Using a spoon, scoop out the seeds and any stringy parts
- Place the squash halves on a baking sheet linked with parchment paper, cut side up. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and paprika, then rub it over the insides of the squash
- Turn the halves over and rub the outsides with any excess oil on your hands. Use a fork or sharp knife to poke a few holes on the outside of the squash. Bake for 30-35 minutes until they're fork tender
- In the meantime, cook the quinoa in a small pot with 1 cup of water. Once water has absorbed, place the lid on and steam for 5 minutes then fluff with a fork. Here is my detailed recipe
- In a skillet, saute the onion with 1 tablespoon of olive oil over medium-heat. Once translucent, add the garlic and chopped spinach and saute together
- Once wilted, add ½ tablespoon of olive oil, lentils, cooked quinoa, cumin, and season with salt and pepper. Stir together and cook for 2-3 minutes then add the mixture to a large bowl to cool slightly
- Roughly chop the almonds and add them to the bowl with the cranberries. Crumble in the feta cheese, then mix to combine - taste for seasoning and add S&P if needed
- When the squash is fork tender, gently flip them over. Using a spoon, scoop out some of the flesh from the narrow ends of the squash and evenly distribute it to where the seeds were removed. Gently press the filling down so you have an even level base for stuffing
- Stuff the halves with the mixture (you may have a small amount of the mixture leftover depending on the size of your squash). Bake for 5 minutes to warm up the filling and its ready to serve with chopped fresh herbs for garnish.Enjoy your stuffed butternut squash as a main dish or side over the holidays and cozy weeknight dinners
Marsha says
Always the best recipes with Ayeh! This one was a winner. It has that delightful nutty flavor with pops of surprise cranberries. Such a treat on a winter evening!
Ayeh Manfre says
So happy to hear you loved it Marsha! They're my fav part too 🙂
Josephine says
Sounds amazing! Looking forward to making this.
Ayeh Manfre says
Yay lovely to hear! Enjoy xxx
Robin says
Can I make everything the day before?
Ayeh Manfre says
Yes you sure can! You can then pop it in the oven to heat up before serving x
Suzanne says
Made this yesterday, my squash took a tad bit longer to cook but when done, followed recipe. Was pretty good, ( I didn’t put nuts in ), I’m thinking 1/2 cup quinoa the next time.
Ayeh Manfre says
So glad you liked it Suzanne. Yes the cook time of the squash changes depending on the size of the squash and oven temp 🙂
Tamara Lickfield says
Made this for my vegetarian daughter at Christmas and she loved it. I did too!
Will be making again. Thank you. Your recipes are wonderful.
Ayeh Manfre says
This makes me so happy! Thrilled you both loved it especially over Christmas 🙂