I like making Stuffed Roasted Butternut Squash when I want a dish that looks beautiful on the table but doesn’t take a lot of fuss.
Roasting the squash brings out its natural sweetness, and stuffing it with grains, herbs, and veggies turns it into a hearty main that feels both cozy and nourishing. I love how each half becomes its own serving—it makes dinner feel special without extra plating.
The colors, the aroma, and the comforting flavor all come together in a way that’s perfect for holidays or just a simple fall dinner at home. It’s one of my favorite ways to enjoy seasonal squash.
Why You’ll Love This Recipe
This Stuffed Roasted Butternut Squash is the perfect mix of flavors and textures: tender, caramelized squash, nutty quinoa, earthy lentils, sweet cranberries, and crunchy pecans. The herbs—sage, thyme, and rosemary—give it a warm, holiday feel, while the protein-packed filling makes it hearty enough to be a main dish.
It’s also versatile and meal-prep friendly. You can make the filling ahead of time, roast the squash in advance, and assemble when ready to serve. It’s vegan, gluten-free, and nutrient-dense, but still feels like an indulgent, show-stopping dish that works for everyday dinners or holiday feasts.
What You’ll Need
For the Squash
- 2 medium butternut squashes, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup cooked green or brown lentils
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- 1 tablespoon soy sauce or tamari
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley
- Pomegranate seeds
- Drizzle of balsamic glaze
Pro Tips
- Roast squash cut-side down for caramelization and even cooking.
- Cook filling in advance—it makes assembly quick and stress-free.
- Use fresh herbs if you have them—they add even more flavor and fragrance.
- Don’t skip the resting step—let the squash cool slightly before stuffing to hold shape.
- Garnish generously for a festive look—pomegranate seeds or fresh herbs add a pop of color.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large skillet
- Mixing bowls
- Wooden spoon
- Sharp knife
- Spoon (for scooping squash seeds)
Substitutions and Variations
- Nut-free: Swap pecans for sunflower or pumpkin seeds.
- Different grains: Replace quinoa with brown rice, farro, or couscous.
- Fruit swap: Use dried cherries, raisins, or apricots instead of cranberries.
- Protein boost: Add chickpeas or tempeh to the filling.
- Spice twist: Add cumin, coriander, or smoked paprika for a Middle Eastern-inspired variation.
Make-Ahead Tips
- Roast the squash halves up to 2 days in advance and store in the fridge.
- Prepare the filling ahead and keep refrigerated for up to 3 days.
- Assemble and bake stuffed squash 20 minutes before serving to reheat and meld flavors.
- Fully cooked stuffed squash can also be frozen for up to 2 months—reheat in the oven at 350°F.
How to Make Stuffed Roasted Butternut Squash
1. Roast the Squash
Preheat oven to 400°F (200°C). Halve the butternut squashes and scoop out seeds. Brush cut sides with olive oil, season with salt and pepper, and place cut-side down on a lined baking sheet. Roast for 35–40 minutes until tender.
2. Cook the Filling
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant. Stir in quinoa, lentils, cranberries, pecans, soy sauce, thyme, rosemary, sage, salt, and pepper. Cook for 5 minutes until heated through and flavors combine.
3. Assemble the Squash
Remove roasted squash from the oven and let cool slightly. Flip cut-side up and stuff generously with the filling.
4. Bake Again (Optional)
Return stuffed squash to the oven for 10 minutes to warm through and crisp slightly.
5. Garnish and Serve
Top with fresh parsley, pomegranate seeds, or a drizzle of balsamic glaze. Slice into halves or quarters to serve.
Serving Suggestions
- Serve as a holiday main course with vegan gravy and roasted vegetables.
- Pair with a fresh salad for a lighter everyday dinner.
- Slice and serve alongside mashed potatoes and cranberry sauce for a festive plate.
- Make it a centerpiece dish by serving on a large platter with extra herbs and garnish.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 15 minutes to maintain texture.
- Freeze portions for up to 2 months—thaw overnight and reheat in the oven.
Nutrition & Benefits
This dish is packed with fiber, plant-based protein, and antioxidants. Butternut squash is rich in vitamin A and potassium, while lentils and quinoa provide long-lasting energy and satiety.
Pecans add healthy fats, and cranberries bring a boost of antioxidants and natural sweetness. It’s a balanced, nutrient-dense meal that fuels your body while tasting indulgent and festive.
Recipe FAQ
1. Can I use acorn squash instead of butternut?
Yes, acorn squash works well and offers natural “bowls” for stuffing.
2. Can I make this recipe nut-free?
Absolutely—use pumpkin or sunflower seeds for crunch.
3. Do I have to add cranberries?
No, but they add a lovely sweetness. Swap with raisins or omit.
4. Can I cook the filling without lentils?
Yes, use chickpeas, black beans, or extra grains instead.
5. Is this recipe freezer-friendly?
Yes, both the filling and the stuffed squash freeze well for up to 2 months.
A Festive, Nourishing Centerpiece
This Stuffed Roasted Butternut Squash is hearty, flavorful, and beautiful enough to grace any table. With its tender, caramelized squash and a filling packed with lentils, quinoa, and cranberries, it’s a recipe that feels comforting, wholesome, and just a little celebratory.
Whether you make it for a holiday feast or a cozy weeknight dinner, it’s a plant-based dish that impresses with both taste and presentation.
