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.
Recommended cookbook: "The Easy 5-Ingredient Healthy Cookbook"
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.
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Recommended:
The Easy 5-Ingredient Healthy Cookbook
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
- Preheat your oven to 400°F (200°C).
- Using a sharp knife, carefully slice the butternut squash in half lengthwise. Scoop out the seeds and discard them.
- Drizzle the olive oil over the cut sides of the squash. Sprinkle with salt, black pepper, and garlic powder.
- 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.
- 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.
- 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.
- Divide the filling mixture evenly between the two squash halves, pressing it gently into the cavities.
- 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.
- 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.
Stuffed Butternut Squash Recipe: A New Tradition to Be Thankful For
Equipment
- Sharp knife
- Baking sheet
- Parchment paper
- Large bowl
- Spoon
Ingredients
Basic Ingredients
- 1 medium-sized Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
Filling Options
- 1 cup Quinoa cooked
- 1 cup Chickpeas cooked
- 2 cups Kale chopped
- ½ cup Feta cheese crumbled
- ¼ cup Cranberries dried
- ¼ cup Pecans chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Using a sharp knife, carefully slice the butternut squash in half lengthwise. Scoop out the seeds and discard them.
- Drizzle the olive oil over the cut sides of the squash. Sprinkle with salt, black pepper, and garlic powder.
- 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.
- 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.
- 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.
- Divide the filling mixture evenly between the two squash halves, pressing it gently into the cavities.
- 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.
- Remove from the oven and let the stuffed squash cool for a few minutes before serving. Slice into individual portions and enjoy!
Notes
- 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.
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