Stuffed Butternut Squash Recipe: A New Tradition to Be Thankful For

When the leaves start to change color, and there's a crispness in the air, it's the perfect time to indulge in comforting and hearty meals. One dish that never fails to impress is a stuffed butternut squash. The combination of sweet and nutty flavors, along with a variety of fillings, makes this recipe a standout. Whether you're looking for a vegetarian main course or a flavorful side dish, this stuffed butternut squash recipe will be a hit at your fall gatherings.

I first discovered this recipe during a cozy dinner at a friend's house. The aroma of roasted butternut squash filled the air, and I couldn't resist trying it. The tender squash, paired with a savory filling, was a revelation. Since then, I've experimented with different fillings and techniques to create my own version of this classic dish. Let me guide you through the steps to create a stuffed butternut squash that will impress even the most discerning palates.

Jump to:

• Ingredients
• Instructions
• Dietary Restrictions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Stuffed Butternut Squash Recipe: A New Tradition to Be Thankful For
• Comments

Ingredients

Basic Ingredients

• Butternut squash — 1 medium-sized squash
• Olive oil — 2 tablespoons
• Salt — 1 teaspoon
• Black pepper — ½ teaspoon
• Garlic powder — ½ teaspoon

Filling Options

• Quinoa — 1 cup, cooked
• Chickpeas — 1 cup, cooked
• Kale — 2 cups, chopped
• Feta cheese — ½ cup, crumbled
• Dried cranberries — ¼ cup
• Pecans — ¼ cup, chopped

Instructions

1. Preheat your oven to 400°F (200°C).

2. Using a sharp knife, carefully slice the butternut squash in half lengthwise. Scoop out the seeds and discard them.

3. Drizzle the olive oil over the cut sides of the squash. Sprinkle with salt, black pepper, and garlic powder.

4. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes or until the squash is tender when pierced with a fork.

5. While the squash is roasting, prepare the filling. In a large bowl, combine the cooked quinoa, chickpeas, kale, feta cheese, dried cranberries, and pecans. Toss gently to mix.

6. Once the squash is cooked, remove it from the oven and let it cool slightly. Using a spoon, carefully scoop out some of the flesh from each half, creating a cavity for the filling.

7. Divide the filling mixture evenly between the two squash halves, pressing it gently into the cavities.

8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the flavors have melded together.

9. Remove from the oven and let the stuffed squash cool for a few minutes before serving. Slice into individual portions and enjoy!

Dietary Restrictions

• Gluten-free — This stuffed butternut squash recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

• Vegan/Vegetarian — To make this recipe vegan, simply omit the feta cheese or replace it with a vegan cheese alternative. The rest of the ingredients are plant-based.

Substitutions

• Butternut squash — If you can't find butternut squash, acorn squash or delicata squash can be used as a substitute. Adjust the cooking time accordingly.

• Quinoa — If you prefer a different grain, such as couscous or bulgur, feel free to use it instead of quinoa. Adjust the cooking time and liquid requirements accordingly.

• Chickpeas — White beans, such as cannellini or navy beans, can be used in place of chickpeas for a different flavor and texture.

• Kale — Spinach or Swiss chard can be substituted for kale if desired.

• Feta cheese — If you're lactose intolerant or following a dairy-free diet, omit the feta cheese or replace it with a dairy-free alternative, such as tofu feta or nutritional yeast.

• Dried cranberries — Feel free to use raisins, chopped dried apricots, or dried cherries instead of dried cranberries for a different burst of sweetness.

• Pecans — Walnuts, almonds, or hazelnuts can be used in place of pecans for a different nutty flavor.

Variations

• Southwest-inspired — For a Tex-Mex twist, replace the quinoa with cooked black beans, add some diced bell peppers and jalapeños, and sprinkle with a Mexican cheese blend. Serve with a dollop of sour cream or guacamole.

• Mediterranean-style — Swap the quinoa for cooked couscous or bulgur, and use sun-dried tomatoes, Kalamata olives, and crumbled feta cheese as the filling. Drizzle with a lemon-herb vinaigrette before serving.

• Curry-infused — Add a teaspoon of curry powder to the filling mixture for a warm and aromatic twist. Serve with a side of raita or mango chutney.

Equipment

• Sharp knife

• Baking sheet

• Parchment paper

• Large bowl

• Spoon

Storage

• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.

• To reheat, place the stuffed squash in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.

Pro Tips

• Choosing the right squash — Look for a butternut squash that feels heavy for its size and has firm skin. Avoid squash with soft spots or blemishes.

• Roasting the squash — Make sure to place the squash cut side down on the baking sheet to ensure even cooking and prevent the edges from burning.

• Customize the filling — Feel free to get creative with the filling by adding your favorite ingredients. Consider using different grains, vegetables, or cheeses to suit your taste.

• Don't overstuff — Be mindful not to overstuff the squash, as it may cause the filling to spill out during baking. Leave a little room for the filling to expand.

• Garnish and serve — Before serving, garnish the stuffed squash with fresh herbs, such as parsley or cilantro, for a pop of color and added freshness.