Quinoa Stuffed Butternut Squash | Dietitian Debbie Dishes

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Created On: April 3, 2024 | By Debbie | 4 Feedback

This vegetarian stuffed butternut squash is stuffed with a savory stuffing made with Brussels sprouts, quinoa, olives, and feta. A chic facet dish, however hearty sufficient to function a vegetarian and gluten free primary dish.

Vegetarian Stuffed Butternut Squash on a white plate with a black background.

Publish initially printed December 2014; up to date April 2024.

As quickly because the climate turns colder, I begin reaching for heartier veggies like Brussels sprouts and butternut squash for meals. This vegetarian stuffed butternut squash recipe has my seasonal favorites plus quinoa, feta, and olives.

Though this veggie stuffed butternut squash has fairly just a few steps – it’s completely value it for the tip end result! There’s no have to peel the butternut, in order that saves you some prep work. In any other case, you simply make the filling whereas the squash bakes and it comes collectively shortly after that.

And when you’re on the lookout for extra vegan squash recipes, you should definitely take a look at my butternut squash and pink pepper soup or my chickpea and butternut squash curry.

Substances for Vegetarian Stuffed Butternut Squash

Butternut Squash: attempt to choose a butternut squash on the bigger facet so you’ve room for the stuffing.
Quinoa: excessive in fiber and plant-based protein – quinoa is a good possibility for this crammed butternut squash recipe.
Vegetable Broth: moderately than hen broth, you’ll use vegetable broth to cook dinner the quinoa for this vegetarian stuffed butternut squash recipe.
Brussels Sprouts: this seasonal vegetable makes the proper addition to the savory filling for this vegetarian squash recipe.
Olives: since there’s no meat on this stuffing, the olives add some salty, umami taste. For those who aren’t a fan of olives, you’ll be able to skip them.
Sage: we love the savory taste of recent sage within the stuffing. As a substitute of sage, you too can use rosemary, thyme, or oregano.
Balsamic Vinegar: the balsamic brightens all the pieces up and pairs properly with the Brussels sprouts.
Feta: provides some salty taste and creamy texture to this filling. You may as well substitute with a vegetarian parmesan or goat cheese.

Variations and Substitutions

Add Fruit or Nuts: add dried cranberries for a sweet-savory model of the filling for this quinoa stuffed butternut squash. You could possibly additionally add some chopped nuts like walnuts or pecans.

Add Sausage: quite a lot of recipes name for sausage within the butternut squash filling. To maintain this recipe vegetarian-friendly, attempt a vegan sausage. (I might add 1-2 sausage hyperlinks.) The vegan apple sage sausage from Discipline Roast is my go-to for this stuffed squash.

Use a Totally different Grain: don’t have quinoa or not a fan of the flavour? Swap out the quinoa for an additional entire grain like brown rice, farro, or barley.

Make it Vegan: use vegan butter and omit the feta or use a plant-based feta cheese as a substitute to make a vegan stuffed butternut squash dish.

Stuffed Butternut Squash on a white plate with a yellow napkin.

How you can Make Stuffed Butternut Squash

Bake the Squash: Preheat oven to 350 levels. Reduce the butternut squash in half lengthwise, scoop out the seeds, and place lower facet up on a baking sheet lined with aluminum foil. Brush lower facet of the squash with olive oil and sprinkle with salt and pepper. Cowl with a sheet of aluminum foil and bake for 45-60 minutes or till tender when poked with a fork.

Make the Quinoa: In a medium sauce pan, mix the quinoa and vegetable broth. Convey to a simmer and canopy. Cook dinner about 15-20 minutes or till broth is absorbed. Put aside.

Make the filling: Add the brussels sprouts to a meals processor and course of till finely chopped/shredded. In a skillet, soften the butter. Add the chopped onion, sage, and brussels sprouts. Cook dinner over medium-high warmth, stirring ceaselessly till brussels sprouts start to brown and onion is translucent. Mix the quinoa, sprout combination, olives, balsamic, and feta.

Assemble: Scoop out the flesh of the butternut, leaving about 1/3-1/2 inch of pulp within the pores and skin. In a small bowl, mash the scooped out squash properly after which add the the quinoa. Stir till mixed. Spoon quinoa combination into the hollowed out portion of the butternut squash. Bake for an additional 10 minutes and serve.

Storage and Make Forward Ideas

Fridge: retailer leftover stuffed butternut squash in an hermetic container within the first for as much as 3 days.

Freezer: retailer the stuffed butternut squash in an hermetic container for as much as 3 months. Permit it to thaw in a single day within the fridge earlier than reheating within the microwave.

Recipe FAQs

Do you peel the butternut squash earlier than baking?

Not like most baked butternut squash recipes, you don’t have to peel the squash for this recipe! It’s at all times such a ache to peel so it’s good which you can depart it on for this one.

Are you able to eat the pores and skin on a stuffed butternut squash?

Sure, though most individuals scoop the flesh of the butternut squash out of the pores and skin when serving – you’ll be able to eat the pores and skin when you’d like!

Extra Stuffed Squash Recipes

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Vegetarian Stuffed Butternut Squash

Created by: Deborah Murphy

Prep Time 25

Whole Time 1 25

Turkey isn’t the one meals that may be stuffed. Do that vegetarian model of stuffed butternut squash stuffed with seasoned quinoa and brussels sprouts.

Cook dinner ModeForestall your display from going darkish

Directions

Preheat oven to 350 levels.
Reduce the butternut squash in half lengthwise, scoop out the seeds, and place lower facet up on a baking sheet lined with aluminum foil.
Brush lower facet of the squash with olive oil and sprinkle with salt and pepper. Cowl with a sheet of aluminum foil and bake for 45-60 minutes or till tender when poked with a fork.
In a medium sauce pan, mix the quinoa and vegetable broth. Convey to a simmer and canopy. Cook dinner about 15-20 minutes or till broth is absorbed. Put aside.
Put the brussels sprouts in a meals processor and course of till finely chopped/shredded.
In a skillet, soften the butter. Add the chopped onion, sage, and brussels sprouts. Cook dinner over medium-high warmth, stirring ceaselessly till brussels sprouts start to brown and onion is translucent.
Mix the quinoa, sprout combination, olives, balsamic, and feta.
Scoop out the flesh of the butternut, leaving about 1/3-1/2 inch of pulp within the pores and skin. In a small bowl, mash the scooped out squash properly after which add the the quinoa. Stir till mixed.
Spoon quinoa combination into the hollowed out portion of the butternut squash. Bake for an additional 10 minutes and serve.

Notes

Fridge: retailer leftover stuffed butternut squash in an hermetic container within the first for as much as 3 days. Freezer: retailer the stuffed butternut squash in an hermetic container for as much as 3 months. Permit it to thaw in a single day within the fridge earlier than reheating within the microwave.

Vitamin

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