The Cozy Stuffed Butternut Squash Recipe for Fall Feasts

Autumn’s golden harvest brings a delightful stuffed butternut squash recipe that promises warmth and comfort in every bite.

Roasted to perfection, this butternut squash beckons with its rich, caramelized edges and hearty filling.

Tender butternut squash cradles a medley of savory ingredients that dance with flavor and texture.

Wholesome grains, aromatic herbs, and protein-packed elements combine to create a dish that satisfies deeply.

Each forkful tells a story of seasonal abundance and culinary creativity.

You’ll love how this recipe transforms a simple squash into a stunning centerpiece that impresses without overwhelming.

Prepare to savor a meal that celebrates the essence of fall’s bountiful harvest.

What Makes Savory Stuffed Butternut Squash Unique

• Elevate Weeknight Dinners: Transform ordinary meals into gourmet experiences with this stunning stuffed butternut squash that looks and tastes incredibly sophisticated.
• Nutritional Powerhouse: Packed with quinoa, lentils, and spinach, this recipe delivers a complete protein-rich meal that supports healthy eating without compromising flavor.
• Master Complex Techniques: Learn advanced culinary skills like precise cutting, layered roasting, and ingredient balancing while creating a restaurant-quality dish at home.
• Dietary Diversity Champion: Perfect for vegans, vegetarians, and health-conscious eaters, offering a delectable alternative to traditional protein-centered meals with multiple nutritional benefits.

Savory Stuffed Butternut Squash Ingredients Needed

• Butternut Squash: A hearty vegetable that serves as the main vessel and foundation of this recipe.

• Quinoa, Lentils: Nutritious and protein-packed ingredients that provide substance and texture to the stuffing.

• Garlic, Onion, Thyme Leaves: Classic aromatics that build a deep, savory flavor profile for the dish.
• Nutmeg: A warm spice that adds a subtle, sophisticated depth to the stuffing.

• Chestnuts, Dried Cherries: Ingredients that contribute a rich, nutty crunch and sweet-tart contrast to the savory filling.

• Olive Oil, Vegan Butter: Essential for cooking and adding richness to the dish.

• Baby Spinach: A tender green that wilts into the stuffing, adding nutritional value and a fresh element.

• Sea Salt, Black Pepper: Basic seasonings that enhance and balance the overall flavor of the dish.

• Vegan Gravy: An optional accompaniment to complement the stuffed squash rings.

Cooking Savory Stuffed Butternut Squash

Step 1: Slice and Prepare Squash

Cut butternut squash sideways into half-inch thick rounds.

Use a small cookie cutter to remove center circles, creating rings.

Dice the center pieces and set aside, discarding seeds.

Step 2: Initial Roasting

Place squash rings in a roasting pan.

Drizzle with olive oil and sprinkle sea salt.

Roast in oven at 375°F for 20 minutes until edges start to soften.

Step 3: Create Flavor Base

Heat olive oil in a large skillet over medium heat.

• Garlic
• Onion
• Thyme leaves

Cook for 7 minutes until ingredients become translucent and fragrant.

Step 4: Build Depth of Flavor

• Chopped chestnuts
• Dried cherries
• Diced squash cubes
• Vegan butter

Cook until butter melts completely.

Sprinkle nutmeg and mix thoroughly.

Step 5: Mix Protein Components

• Cooked quinoa
• Drained lentils

Continue cooking for 5 minutes.

Fold in baby spinach until wilted.

Season with salt and black pepper.

Step 6: Stuff and Finish Baking

Remove squash rings from oven.

Fill each ring generously with prepared mixture.

Drizzle additional olive oil on top.

Return to oven for 20-30 minutes until squash becomes completely tender.

Step 7: Plate and Serve

Remove from oven.

Serve immediately with vegan gravy and complementary side dishes.

Savory Stuffed Butternut Squash – Helpful Pointers

• Use a sharp, sturdy knife to cut butternut squash evenly and safely, ensuring uniform cooking and beautiful presentation.
• Toast chestnuts and dried cherries briefly before adding to the skillet to enhance their natural sweetness and depth of flavor.
• Drain lentils thoroughly and pat quinoa dry to maintain a crisp texture and prevent excess moisture in the stuffing.
• Drizzle olive oil generously on squash rings and rotate the pan midway through cooking for even caramelization and consistent tenderness.
• Replace some quinoa with chopped nuts or seeds for added protein and a delightful crunch in the stuffing mixture.

Savory Stuffed Butternut Squash – Fresh Takes

• Gluten-Free Quinoa Swap: Replace quinoa with gluten-free millet or amaranth for those with wheat sensitivities, maintaining similar protein and texture profiles.
• Mediterranean Herb Variation: Substitute thyme with oregano and rosemary, adding chopped kalamata olives and sun-dried tomatoes for a Mediterranean-inspired flavor.
• Protein-Packed Vegan Option: Replace lentils with crispy roasted chickpeas or crumbled tofu, enhancing protein content and adding extra texture to the stuffing.
• Nutty Crunch Alternative: Swap chestnuts with toasted pine nuts or sliced almonds, creating a different nutty dimension while keeping the recipe's core structure.

Presenting Savory Stuffed Butternut Squash

• Rustic Dinner Party Centerpiece: Create an elegant table presentation by arranging the stuffed butternut squash rings on a large wooden board, garnished with fresh thyme sprigs and scattered toasted chestnuts for a stunning visual impact.
• Winter Comfort Plating: Serve the stuffed squash alongside a creamy cauliflower puree or roasted root vegetables to complement the hearty, warming flavors of the dish and create a complete balanced meal.
• Protein Power Boost: Top each stuffed squash ring with toasted pumpkin seeds or a sprinkle of nutritional yeast to add extra crunch and nutritional value, enhancing the overall texture and protein content.

Savory Stuffed Butternut Squash – How to Store

• Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3-4 days. The filling maintains its texture best when kept cool and sealed tightly.
• Wrap individual portions in plastic wrap, then place in a freezer-safe container. Frozen stuffed squash rings can be preserved for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm gently in the oven at 160C for 15-20 minutes to restore moisture and prevent drying out. Drizzle a little olive oil before reheating to help maintain the squash's tenderness.
• Keep the stuffing and squash rings separate if preparing in advance to prevent sogginess. Store components individually in sealed containers.

FAQs

• What are the key ingredients in this stuffed butternut squash recipe?

The key ingredients include butternut squash, quinoa, lentils, chestnuts, dried cherries, garlic, onion, thyme, baby spinach, and vegan butter.

• Is this recipe suitable for specific dietary needs?

Yes, this is a vegan recipe that’s naturally gluten-free and packed with plant-based protein from quinoa and lentils.

• How difficult is this recipe to prepare?

This recipe requires moderate cooking skills. The process involves multiple steps like roasting, sautéing, and baking, but the instructions are straightforward and easy to follow.

Stuffed Butternut Squash Recipe

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4.9 from 15 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Hearty Stuffed Butternut Squash brings Mediterranean flavors together in a single comforting dish that blends roasted squash with herbed quinoa, feta, and pine nuts. Each bite offers a delightful mix of textures and rich, wholesome ingredients you’ll savor from first to last.

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Ingredients

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Main Ingredients:

• 1 to 2 medium butternut squash
• 120 grams (1 cup) cooked quinoa
• 400 grams cooked brown lentils, drained and rinsed
• 80 grams (1/2 cup) cooked chestnuts, roughly chopped
• 50 grams (2 handfuls) baby spinach

Aromatics and Seasonings:

• 2 tablespoons olive oil, plus extra for drizzling
• 1 brown onion, finely chopped
• 3 garlic cloves, minced
• 3 to 4 sprigs fresh thyme, leaves removed and chopped
• 20 grams (2 tablespoons) dried cherries or cranberries, roughly chopped
• 1 pinch ground nutmeg
• Sea salt, to taste
• Freshly ground black pepper, to taste

Finishing Ingredients:

• 30 grams (2 tablespoons) vegan butter

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Instructions

1. Preheat the oven to 190°C. Position butternut squash horizontally and slice into 1½-inch thick rings. Using a small cookie cutter, create circular centers, removing seeds and dicing the inner squash pieces.
2. Arrange squash rings in a roasting pan, drizzle with olive oil, and sprinkle sea salt. Roast for 20 minutes until edges begin to soften.
3. In a large skillet over medium heat, sauté garlic, onion, and thyme leaves for approximately 7 minutes until vegetables become translucent and fragrant.
4. Introduce chestnuts, dried cherries, diced squash cubes, and vegan butter to the skillet. Cook until butter melts completely, then season with a pinch of nutmeg, stirring thoroughly.
5. Mix cooked quinoa and drained lentils into the skillet, continuing to cook for 5 minutes. Gently fold in baby spinach until it wilts, then season with salt and black pepper.
6. Extract partially roasted squash rings from the oven and generously fill each ring with the prepared stuffing mixture. Lightly drizzle with olive oil and return to the oven for 20-30 minutes until squash becomes completely tender.
7. Remove from oven and plate immediately. Accompany with vegan gravy and complementary side dishes for a complete meal.

Notes

• Use a sharp, steady knife to create uniform rings, ensuring even cooking and a professional presentation.
• Save the squash seeds for roasting as a crunchy, nutritious snack by cleaning, seasoning, and baking until crisp.
• Swap quinoa and lentils with other grains like bulgur or barley, or use different nuts like walnuts or almonds for varied textures and flavors.
• This recipe is naturally vegan and gluten-free, making it suitable for multiple dietary preferences with minimal ingredient modifications.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 7g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg