Festive Stuffed Butternut Squash
This festive stuffed butternut squash is a beautiful and delicious way to showcase fall flavors. The tender squash is filled with a savory mixture of quinoa, cranberries, and dried herbs, making it the perfect holiday centerpiece.
for 6 servings
- 1 butternut squash
- 2 tablespoons olive oil, divided
- ½ onion, diced
- 2 cloves garlic
- ¾ cup chickpeas (150 g)
- 1 teaspoon fresh thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- pepper, to taste
- ½ cup quinoa (85 g), uncooked
- 1 ½ cups vegetable broth (355 mL)
- 2 cups kale (135 g)
- ¼ cup pumpkin seeds (30 g)
- ¼ cup dried cranberries (30 g)
- cooking twine
- Calories 266
- Fat 8g
- Carbs 44g
- Fiber 7g
- Sugar 8g
- Protein 8g
Estimated values based on one serving size.
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
- Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
- In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
- Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
- Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
- Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
- After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
- Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
- Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
- Carefully flip one squash half on top of the other.
- Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
- Return stuffed squash to oven for 5-10 more minutes.
- Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
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