Print

Cozy Stuffed Butternut Squash with Quinoa & Cranberries

stuffed butternut squash with quinoa and cranberries - featured image
Print Recipe

This cozy stuffed butternut squash with quinoa and cranberries is a forgiving, flexible fall dish that pairs sweet roasted squash with nutty quinoa, tart cranberries, and warming spices. It comes together in under an hour and is perfect for weeknights or hosting.

Ingredients

Scale
  • 2 medium butternut squash (about 2 pounds each)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (low-sodium)
  • ½ cup dried cranberries (unsweetened or reduced sugar)
  • ½ cup pecans, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • ⅓ cup feta cheese, crumbled (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each butternut squash in half lengthwise. Scoop out seeds and stringy bits. Place squash halves cut-side down on the prepared baking sheet. Roast for 35-40 minutes until fork-tender.
  3. While squash roasts, rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, toast quinoa over medium heat for 2-3 minutes, stirring constantly, until nutty and popping. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  4. In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes, shaking occasionally, until fragrant. Set aside to cool.
  5. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook for 5-6 minutes until translucent. Add minced garlic and cook for 1 minute more.
  6. In a large mixing bowl, combine cooked quinoa, sautéed onion and garlic, dried cranberries, toasted pecans, sage, and thyme. Drizzle with 2 tablespoons maple syrup and 1 tablespoon olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir gently. Taste and adjust seasoning.
  7. Remove squash from oven and let cool for 5 minutes. Carefully flip each half over using tongs or a spatula.
  8. Divide quinoa mixture evenly among the four squash halves, mounding slightly. If using feta, sprinkle over the top. Return to oven and bake for 10-15 minutes until filling is heated through and edges are caramelized.
  9. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and extra maple syrup if desired. Serve warm.

Notes

Don’t skip toasting the quinoa—it adds nutty depth. Check squash sizes; smaller ones may cook faster. Make stuffing up to 2 days ahead. Don’t overstuff; a generous half-cup per squash half is perfect. Use a sharp knife for cutting squash; microwave whole squash for 2-3 minutes to soften skin if needed. Rinse quinoa to avoid bitterness.

Nutrition

Keywords: stuffed butternut squash, quinoa, cranberries, fall recipe, vegetarian, gluten-free, healthy dinner

Find it online: https://perkypan.com/cozy-stuffed-butternut-squash-with-quinoa-and-cranberries/