Roasted Stuffed Butternut Squash Recipe
A golden-roasted butternut squash filled with a savory, herbed mixture of vegetables, grains, and cheese — ready in under an hour.
Ingredients :
1 medium butternut squash, halved and seeds removed
2 tablespoons olive oil
Salt and black pepper, to taste
1 small onion, diced
2 garlic cloves, minced
1/2 cup cooked quinoa (or rice/couscous)
1/2 cup chopped spinach or kale
1/4 cup dried cranberries or chopped sun-dried tomatoes
1/4 cup crumbled feta or goat cheese
2 tablespoons chopped walnuts or pecans
1/2 teaspoon dried thyme or Italian seasoning
Instructions :
Roast the squash:
Preheat oven to 400°F (200°C). Brush the cut sides of the squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes, or until fork-tender.
Prepare the filling:
While squash roasts, sauté onion and garlic in a little olive oil until soft. Stir in spinach, cooked quinoa, cranberries, nuts, herbs, and cheese. Cook until heated through.
Stuff and bake:
Flip roasted squash halves, then spoon the filling evenly into each half. Return to oven and bake for another 10 minutes to warm everything through.
Serve :
Slice and serve warm — perfect as a vegetarian main or festive holiday side dish.