Fruity Stuffed Butternut Squash
Transform your dinner table with this stunning Fruity Stuffed Butternut Squash recipe, a perfect blend of wholesome ingredients and vibrant flavors that’s both nourishing and delicious. Roasted butternut squash halves serve as a tender, caramelized base, filled to the brim with a festive quinoa stuffing featuring sweet dried cranberries, crisp diced apples, and crunchy pecans. A touch of cinnamon and a drizzle of maple syrup bring a warming sweetness, while fresh parsley adds a bright, herbaceous finish. This easy-to-make dish is not only vegetarian and gluten-free but also ideal for holidays, dinner parties, or weeknight meals when you want something indulgent yet healthy. Perfectly golden, hearty, and packed with nutrients, this recipe will elevate your plant-based cooking game while filling your kitchen with irresistible aromas.
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Recipe Information
Ingredients
- 2 whole butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 0.5 cup dried cranberries
- 1 medium apple, diced
- 0.5 cup pecans, chopped
- 0.5 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squashes in half lengthwise and scoop out the seeds with a spoon.
Brush the flesh of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
In a large mixing bowl, combine the cooked quinoa, dried cranberries, diced apple, chopped pecans, ground cinnamon, and maple syrup. Stir well to combine.
Once the squash is roasted, remove it from the oven and allow it to cool slightly. Using a spoon, carefully scoop out some of the cooked flesh from the center of each squash half to create a hollow, leaving a border around the edges. Add the scooped-out flesh to the quinoa mixture and stir to combine.
Turn the squash halves so they are cut side up and fill them generously with the quinoa mixture.
Place the stuffed squash back onto the baking sheet and return to the oven. Bake for an additional 10 minutes to heat through.
Remove from the oven, sprinkle with fresh parsley, and serve warm.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 29.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
