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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.

Tasty Team
92% would make again


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)

Special Equipment

  • cooking twine

Nutrition Info

  • Calories 266
  • Fat 8g
  • Carbs 44g
  • Fiber 7g
  • Sugar 8g
  • Protein 8g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. Cut butternut squash in half lengthwise and scoop out seeds.
  3. Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
  4. Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
  5. 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.
  6. Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
  7. Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
  8. Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
  9. After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
  10. Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
  11. Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
  12. Carefully flip one squash half on top of the other.
  13. Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
  14. Return stuffed squash to oven for 5-10 more minutes.
  15. Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
  16. Enjoy!
  17. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.