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Stuffed Butternut Squash with Quinoa, Lentils, and Cranberries Recipe

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★★★★★

4.8 from 99 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://reemcook.com/stuffed-butternut-squash-with-quinoa-lentils-and-cranberries-recipe/