Description
This Stuffed Butternut Squash recipe features tender roasted squash filled with a savory mixture of quinoa, spinach, pecans, and feta. It’s a hearty and nutritious dish, perfect for cool fall nights.
Ingredients
- 2 small butternut squash (or 1 large squash, about 3 pounds)
- 2 tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 1 small onion, diced
- 1 apple, diced
- 2 cups spinach, chopped
- ¾ cup chopped pecans
- ½ cup cooked quinoa
- ½ cup crumbled feta cheese
- ¼ cup dried cranberries
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- Parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash roasts, heat the remaining olive oil in a pan over medium heat. Sauté the onion for 3-4 minutes until soft, then add the diced apple and cook for another 2-3 minutes.
- Stir in the spinach and cook until wilted. Add the cooked quinoa, chopped pecans, cranberries, thyme, cumin, nutmeg, and the remaining salt and pepper. Stir until well combined and heated through.
- Once the squash is done, scoop out some of the flesh to create a bowl, leaving a border around the edges. Mix the scooped-out squash with the quinoa mixture and stuff it back into the squash halves.
- Top with crumbled feta cheese and bake for another 10 minutes, or until the cheese is golden.
- Garnish with fresh parsley and serve warm.
Notes
- Add more vegetables like roasted zucchini or mushrooms for extra flavor.
- If you prefer a vegan version, omit the feta cheese or use a dairy-free alternative.
- Prepare the quinoa filling ahead of time and stuff the squash just before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes