A hearty and flavorful dish, stuffed butternut squash is perfect for a wholesome meal. This recipe combines tender roasted butternut squash with a savory filling of grains, vegetables, and herbs. It’s a versatile dish that can be tailored for vegetarians, vegans, or meat lovers alike.
Ingredients
For the Squash:
- 2 medium butternut squashes
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Filling:
- 1 cup cooked quinoa (or your preferred grain, such as farro or couscous)
- 1 cup cooked chickpeas (or your choice of protein)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- ½ cup dried cranberries or raisins
- ¼ cup chopped walnuts or pecans
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon (optional, for a warm flavor)
- 2 tbsp olive oil (for cooking)
- Salt and pepper, to taste
Optional Garnishes:
- Fresh parsley or cilantro, chopped
- Pomegranate seeds
- Vegan or regular feta cheese, crumbled
Directions
- Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Slice the butternut squashes in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40–50 minutes, or until the flesh is tender and easily pierced with a fork.
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Stir in the spinach and cook until wilted.
- Add the cooked quinoa, chickpeas, cranberries, walnuts, and spices (cumin, paprika, and cinnamon). Mix well and season with salt and pepper.
- Cook for another 2–3 minutes, stirring occasionally, to combine the flavors.
- Assemble the Dish:
- Once the squash is roasted, let it cool slightly. Scoop out some of the flesh to create a well, leaving about ½ inch of flesh around the edges. Save the scooped-out squash for another recipe or mix it into the filling.
- Spoon the prepared filling generously into the wells of each squash half.
- Bake Again:
- Place the stuffed squashes back into the oven and bake for an additional 15–20 minutes, until the filling is warmed through and slightly golden on top.
- Serve and Garnish:
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh parsley, pomegranate seeds, or crumbled feta as desired. Serve warm.
This dish is a perfect centerpiece for any meal, offering a beautiful presentation and a satisfying blend of textures and flavors!
