Stuffed Butternut Squash with Quinoa, Lentils, and Cranberries Recipe
Introduction
Stuffed butternut squash is a delightful dish that combines roasted squash with a flavorful quinoa and lentil filling. Perfect as a cozy main or side, this recipe brings warmth and wholesome ingredients to your table.
Ingredients
- 1 medium to large butternut squash (about 2.2lb / 1kg)
- ⅓ cup raw quinoa (or 1 cup cooked)
- 1 cup cooked or canned lentils
- 3 cups chopped spinach
- 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
- Step 1: Preheat the oven to 350℉ / 180℃. Wash the butternut squash and carefully cut it in half lengthways. If cutting is difficult, pierce a few holes and microwave for 1-2 minutes to soften slightly. Scoop out the seeds and stringy parts using a spoon.
- Step 2: Place the squash halves cut side up on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt, pepper, and smoked paprika, and rub evenly over the inside of the squash.
- Step 3: Turn the squash halves over and rub the outside with any excess oil on your hands. Poke a few holes in the skin with a fork or knife. Bake for 30-35 minutes until fork tender.
- Step 4: While the squash bakes, cook the quinoa in a small pot with 1 cup of water. Once the water is absorbed, cover and steam for 5 minutes, then fluff with a fork.
- Step 5: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add garlic and chopped spinach and cook until wilted.
- Step 6: Add ½ tablespoon olive oil, lentils, cooked quinoa, cumin, salt, and pepper to the skillet. Stir and cook for 2-3 minutes. Transfer the mixture to a large bowl to cool slightly.
- Step 7: Roughly chop the roasted almonds and add them to the bowl along with dried cranberries. Crumble in the feta cheese and mix well. Taste and adjust seasoning as needed.
- Step 8: When the squash is fork tender, carefully flip the halves cut side down. Scoop out some flesh from the narrow ends and spread it into the seed cavities to create an even base for the filling.
- Step 9: Turn the squash halves back cut side up and stuff them evenly with the filling mixture. Bake for an additional 5 minutes to warm the filling. Serve garnished with fresh herbs if desired.
Tips & Variations
- Use vegetable broth instead of water to cook quinoa for extra flavor.
- Substitute almonds with walnuts or pecans for a different crunch.
- Try adding sautéed mushrooms or roasted bell peppers to the filling for more variety.
- For a vegan version, replace feta with your favorite plant-based cheese or omit it entirely.
Storage
Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350℉ / 180℃ or in the microwave until warmed through. The filling may dry out slightly, so cover with foil or a microwave-safe lid while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe in advance?
Yes, you can prepare the filling and squash separately ahead of time. Store them in the refrigerator and assemble just before baking the final 5 minutes to warm through.
What can I use if I don’t have butternut squash?
Acorn squash or pumpkin can be good substitutes, though cooking times may vary slightly depending on size and density.
PrintStuffed Butternut Squash with Quinoa, Lentils, and Cranberries Recipe
This stuffed butternut squash recipe is a cozy and nutritious main or side dish perfect for holidays or weeknight dinners. Roasted butternut squash halves are filled with a flavorful mixture of quinoa, lentils, spinach, roasted almonds, dried cranberries, and feta cheese, seasoned with smoked paprika and cumin for a satisfying vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Butternut Squash
- 1 medium to large butternut squash (2.2 lb / 1 kg)
- 1 tablespoon extra virgin olive oil (for drizzling and rubbing)
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
For the Filling
- ⅓ cup raw quinoa (or 1 cup cooked)
- 1 cup cooked or canned lentils
- 3 cups chopped spinach
- ½ brown onion, diced
- 2 garlic cloves, diced
- ⅓ cup roasted almonds, roughly chopped
- ¼ cup dried cranberries
- 3 oz / 85 g feta cheese (or vegan feta)
- ½ teaspoon cumin (use 1 teaspoon if you prefer stronger cumin flavor)
- 1½ tablespoons extra virgin olive oil (divided: 1 tbsp for sautéing onion, ½ tbsp for spinach and lentils)
- Salt and black pepper to taste
Instructions
- Prepare the Squash: Preheat the oven to 350℉ / 180℃. Wash the outside of the butternut squash thoroughly. Using a sharp knife, carefully cut the squash in half lengthwise. If cutting is difficult, pierce the squash in several spots and microwave for 1-2 minutes to soften slightly. Using a spoon, scoop out the seeds and stringy fibers from the cavity.
- Season and Roast: Place the squash halves cut side up on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the insides, then season with salt, pepper, and smoked paprika. Rub the oil and spices evenly inside. Flip the halves over and rub the outsides with any remaining olive oil on your hands. Poke a few holes on the outside with a fork or sharp knife. Bake for 30-35 minutes, or until the squash is fork tender.
- Cook Quinoa: While the squash bakes, cook the quinoa. In a small pot, combine ⅓ cup raw quinoa with 1 cup water. Bring to a boil, then lower to simmer until water is absorbed. Cover and let it steam for 5 minutes. Fluff with a fork once done.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté until translucent. Add diced garlic and chopped spinach, cooking until the spinach wilts.
- Combine Filling Ingredients: To the sautéed vegetables, add ½ tablespoon olive oil, cooked lentils, cooked quinoa, cumin, salt, and pepper. Stir and cook for 2-3 minutes until heated through. Transfer the mixture to a large bowl to cool slightly.
- Add Nuts, Fruits, and Cheese: Add roughly chopped roasted almonds, dried cranberries, and crumbled feta cheese into the bowl with the quinoa mixture. Stir to combine. Taste and adjust salt and pepper as needed.
- Prepare Squash for Stuffing: Once the squash is fork tender, remove it from the oven and gently flip the halves cut side down. Using a spoon, scoop out some of the flesh from the narrow ends and mix it into the area where seeds were removed to create an even, level base for stuffing.
- Stuff and Finish Baking: Spoon the filling evenly into each squash half. If there is leftover filling, set aside or serve on the side. Return the stuffed squash halves to the oven and bake for an additional 5 minutes to warm the filling.
- Serve: Remove from the oven and garnish with chopped fresh herbs if desired. Serve warm as a satisfying main dish or side.
Notes
- Microwaving the squash briefly before cutting helps to soften the tough skin and make slicing easier.
- Feel free to substitute vegan feta to make the recipe dairy-free.
- Adjust cumin quantity to taste; doubling the cumin adds a deeper flavor profile.
- This dish can be prepared ahead by roasting the squash and making the filling separately, then assembling and warming before serving.
- Leftover filling can be stored in the refrigerator for up to 3 days or repurposed as a salad topping.
Keywords: stuffed butternut squash, quinoa stuffing, vegetarian main dish, roasted squash, lentil filling, healthy dinner, holiday side dish, cozy meals
