This stuffed butternut squash recipe is the ultimate fall comfort food. Butternut squash is filled with quinoa, kale, walnuts, and feta cheese for a delicious vegetarian main dish.
Frequently Asked Questions
What kind of squash can I use?
You can use any variety of winter squash for this recipe, such as butternut, acorn, or spaghetti squash. We recommend butternut squash because it usually yields four halves, which is perfect for stuffing.
Can I prep the squash in advance?
Yes! You can bake the squash 1-2 days in advance. Let it cool completely, then store it in the fridge until ready to stuff and reheat.
What can I stuff the squash with instead?
Feel free to experiment with different fillings, like brown rice, farro, lentils, or sautéed veggies. You could also use ground turkey or Italian sausage.
Can I freeze the stuffed squash?
The stuffed squash freezes well for 2–3 months. Let it cool completely before wrapping tightly in foil or an airtight container. Reheat directly from frozen at 400°F for 30–40 minutes.
More delicious squash recipes
If you love stuffed squash dishes, try these other amazing recipes:
Sausage Stuffed Acorn Squash – Savory Italian sausage and rice filling.
Quinoa Stuffed Delicata Squash – Protein-packed quinoa pairs perfectly with delicata squash.
Wild Rice Stuffed Acorn Squash – Elegant stuffed squash with lemon and herbs.
Lentil Stuffed Butternut Squash – Vegetarian and full of flavor from Minimalist Baker.
No matter which stuffed squash recipe you choose, it makes for a super satisfying meatless main course. The sweet squash flesh paired with whole grains, veggies, nuts, and cheese is a winning combination.
Stuffed Butternut Squash Recipe
Ingredients
- 1 large butternut squash
- Olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup quinoa, rinsed
- 2 cups kale, chopped
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the squash halves with olive oil and place them cut-side down on a baking sheet. Bake for 45 minutes, or until you can poke them with a fork.
- While the squash is baking, heat a skillet with olive oil over medium heat. Sauté the onion and garlic for 3–5 minutes, until fragrant. Add the quinoa and 1 1/2 cups of water. Bring to a boil, then lower to a simmer and cook for 15 minutes, until the quinoa has absorbed the liquid.
- Remove the cooked quinoa from the heat and mix in the kale, walnuts, cranberries, and feta cheese. Season with salt and pepper.
- Remove the squash from the oven, and fill each half with the quinoa mixture. Return to the oven and bake for 10–15 more minutes until heated through.
- Serve the stuffed squash warm, garnished with additional feta cheese or walnuts, if desired. Enjoy!
Notes
Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.