Stuffed Butternut Squash with Quinoa & Mushrooms

This simple quinoa and mushroom stuffed butternut squash makes a delicious vegetarian main dish that's perfect for the festive season. With only a handful of ingredients this dish is bursting with flavour and goodness!

This vegetarian stuffed butternut squash is made using cooked quinoa, briefly fried mushrooms and dried cranberries for a festive touch. It’s really easy to make, looks gorgeous and tastes fantastic!

This stuffed quinoa butternut squash is really uncomplicated and makes a great vegetarian centrepiece that's perfect for your Thanksgiving or Christmas menu.  It involves roasting the butternut squash, cooking the quinoa (this can be done ahead), briefly frying the mushrooms and simply putting it all together. And while the butternut squash is in the oven you can make a couple of sides for your festive spread including quick braised red cabbage and healthy cranberry sauce.

Stuffed butternut squash ingredients

How to prepare the butternut squash

This is quick and easy to do as you don't need to peel the squash. Simply cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp). Bake as per instructions below.

Step-by-step recipe instructions

1.Preheat the oven to 190 C.  Place the butternut squash halves on top of a baking sheet open side up and roast in the centre of the oven for 55-65 minutes until golden brown.  It is ready when it starts caramelizing around the edges and is tender (check with a fork).

Start making the filling while the butternut squash is roasting.  That way when the squash comes out of the oven you’ll be able to stuff it straight away.

2. Cook the quinoa according to packet instructions.  In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until all the moisture has been absorbed (the mushrooms release lots of moisture).  Season to taste and set aside.

3. Remove the butternut squash from the oven (keep the oven on).  Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly.

4. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.

5. You are now ready to stuff the squash.  Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C).  Remove from the oven, set aside for 5 minutes then serve.

Expert Tips and FAQs

• Roasting the butternut squash: The time needed to roast the butternut squash will depend on the size of your vegetable.  Ensure it's tender before removing from the oven.
• Make the quinoa ahead: To save time you can make the quinoa ahead and once cooled, refrigerate it, covered, for up to 3 days.  If you prefer to cook and use the quinoa straight away it’s absolutely fine to add it into the filling while still warm.
• Cheese: I used a sprinkle of parmesan for more depth of flavour. I do not advise using more than the recommended amount as it may be a little overpowering in this stuffed butternut squash recipe. You could also use a hard cheese of your choice, not necessarily vegetarian-friendly Parmesan.
• Herbs: The roasted butternut squash and mushrooms make a deliciously rich flavour combination, one which for me did not need any herbs, but you could add a touch of sage, thyme or rosemary if you like (½ teaspoon should be enough).
• Best served hot. Refrigerate leftovers, covered, for up to 3 days.
• Not suitable for freezing.

Substitutions

• Make it vegan: Use vegan parmesan and vegan spread instead of the butter.
• Onion granules: Substitute fried onion if preferred.
• Quinoa: Use cooked brown or white rice instead.
• Cranberries: You could substitute chopped chestnuts, brasil nuts or almonds. 

You may also like

• Creamy Roasted Butternut Squash Soup with Lentils
• Vegan Mediterranean Butternut Squash Casserole
• Pasta with Roasted Butternut Squash, Tomatoes & Arugula
• Butternut Squash Coconut Chicken Curry with Lentils

Check out also this collection of over 12 healthy vegetarian pasta meals.

Keep in touch!

If you make this stuffed butternut squash recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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Stuffed Butternut Squash with Quinoa and Mushrooms

This simple quinoa and mushroom stuffed butternut squash makes a delicious vegetarian main dish that's perfect for the festive season. With only a handful of ingredients this dish is bursting with flavour and goodness!

5 from 2 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: gluten free, vegetarian

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 people

Calories: 226kcal

Author: Monika Dabrowski

Ingredients

• ▢ 1 medium/large butternut squash
• ▢ 120 g cooked quinoa (cooked according to packet instructions)
• ▢ 280 g mushrooms finely chopped
• ▢ 40 g dried sweetened cranberries
• ▢ ¼ tsp onion granules
• ▢ 2 tbsp vegetarian-friendly parmesan, or another hard cheese, finely grated
• ▢ 3 tbsp pine nuts
• ▢ 2 tbsp olive oil plus more for drizzling
• ▢ 2 tbsp melted butter
• ▢ fine sea salt and pepper to taste

Metric - US Customary

Instructions

• Preheat the oven to 190 C.  Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp).
• Roast for about 55-65 minutes until golden brown.  It is ready when it starts caramelizing around the edges and is tender (check with a fork).

  Start making the filling whilst the butternut squash is roasting.  That way when the squash comes out of the oven you’ll be able to stuff it straight away.
• Cook the quinoa according to packet instructions.  In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture).  Season to taste and set aside until the butternut squash is cooked.
• Remove the butternut squash from the oven (keep the oven on).  Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.
• You are now ready to stuff the squash.  Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C).  Remove from the oven, set aside for 5 minutes then serve.

Notes

• Roasting the butternut squash: The time needed to roast the butternut squash will depend on the size of your vegetable.  Ensure it's tender before removing from the oven. 
• Make the quinoa ahead: To save time you can make the quinoa ahead and once cooled, refrigerate it, covered, for up to 3 days.  If you prefer to cook and use the quinoa straight away it’s absolutely fine to add it into the filling while still warm.
• Cheese: I used a sprinkle of parmesan for more depth of flavour. I do not advise using more than the recommended amount as it may be a little overpowering in this recipe. You could also use a hard cheese of your choice, not necessarily vegetarian-friendly Parmesan.
• You could swap chopped chestnuts, brasil nuts or almonds for the cranberries or omit these ingredients altogether. 
• Herbs: The roasted butternut squash and mushrooms make a deliciously rich flavour combination, one which for me did not need any herbs, but you could add a touch of sage, thyme or rosemary if you like (½ teaspoon should be enough). 
• Make it vegan: Use vegan parmesan and vegan spread instead of butter.
• Best served hot. Refrigerate leftovers, covered, for up to 3 days.
• Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 653mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13417IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

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