Stuffed butternut squash with herbs, lemon and clementine on oven tray.

Quinoa Stuffed Butternut Squash with Fruit & Chestnuts

This Quinoa Stuffed Butternut Squash with Fruit & Chestnuts makes a delicious vegetarian main dish perfect to enjoy in the festive season.  Full of fruit, spice and zest, this is no fuss dish that’s gluten free as well as super nutritious!
Course Dinner, Lunch
Cuisine International
Keyword butternut squash, quinoa
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Monika Dabrowski


  • 1 medium butternut squash
  • 1 cup cooked quinoa
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 small or 1/2 large sour apple, cored, peeled, diced
  • 1/2 cup ready roasted chestnuts, roughly chopped
  • 1/3 cup dried cranberries
  • 1 sprig rosemary, leaves only, finely chopped
  • 3 tbsp parsley, finely chopped
  • 1/2 cup vegetarian-friendly parmesan, or another hard cheese, finely grated
  • juice of 1 clementine
  • 3-4 tbsp pine nuts
  • olive oil for frying and drizzling
  • fine sea salt and pepper to taste, plus ground ginger and nutmeg to sprinkle over the squash
  • zest of 1 small lemon


  • Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the butternut squash in half lenthways, remove the seeds and place on a baking sheet lined with parchment paper (open side up). Season, sprinkle with ground ginger and nutmeg and brush with oil (about 1 tablespoon). Roast for about 50 minutes until tender and caramelized around the edges. Remove from the oven (leave the oven on).
  • Whilst the squash is roasting prepare the stuffing mixture. Fry the shallots and garlic in 2 tablespoons of the oil until soft. Add the cranberries, chestnuts, rosemary, apple and clementine juice, cover and simmer for 10 minutes.  
  • Remove from the heat, add the quinoa, parmesan and 2 tablespoons of the parsley, season to taste stir and place the mixture over the squash. Scatter the pine nuts, drizzle with a little oil and bake for 12 minutes.
  • Remove from the oven, sprinkle with lemon zest and serve.


To save time cook the quinoa ahead and once cooled, refrigerate (for up to 3 days).  See the post for ideas on how to make easy swaps to suit your preference.