Stuffed Butternut Squash Recipe
Roasted butternut squash stuffed with quinoa and vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Stuffing
Method
Preparation
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and black pepper.
Roasting
- 2
Roast the Squash
Place the butternut squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender.
Cooking the Quinoa
- 3
Cook the Quinoa
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Preparing the Filling
- 4
Sauté the Vegetables
While the quinoa cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced red bell pepper, zucchini, and red onion. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- 5
- 6
Add Feta (optional)
If using, fold in the feta cheese into the quinoa and vegetable mixture.
Stuffing the Squash
- 7
Stuff the Squash
Once the butternut squash is roasted, carefully flip them over. Fill each half with the quinoa and vegetable mixture, pressing gently to pack it in.
Final Baking
- 8
Bake the Stuffed Squash
Return the stuffed butternut squash to the oven and bake for an additional 10-15 minutes until heated through and slightly golden on top.
Serving
- 9
Serve
Remove from the oven and let cool slightly before serving. Enjoy warm as a hearty main dish!