Quinoa Stuffed Butternut Squash

Quinoa Stuffed Butternut Squash is a perfect balance of textures and flavours, making it an irresistible addition to any mealtime. Whether you’re looking for a vibrant vegetarian dish or simply a way to elevate your butternut squash game, this creation ticks all the right boxes.

At the heart of this dish is the butternut squash, roasted to perfection until soft and caramelised. Its natural sweetness is beautifully complemented by a flavourful quinoa filling, rich with aromatic spices, crunchy seeds, and bursts of fresh vegetables. Each component plays a crucial role, ensuring a well-rounded dish that is both nutritious and deeply satisfying.

The journey begins with roasting the butternut squash. This step not only enhances its natural sweetness but also creates a delicate, velvety texture that pairs effortlessly with the hearty stuffing. While the squash bakes, the quinoa is gently simmered until light and fluffy, forming the perfect base for the filling.

What makes this stuffing stand out is the careful layering of flavours. The sautéed onion and red pepper provide a savoury depth, while a heaped teaspoon of cumin brings a warm, earthy spice that ties everything together. Garlic and chilli flakes add a subtle kick, ensuring every forkful is packed with flavour. The addition of pumpkin seeds lends a delightful crunch, contrasting beautifully with the soft squash.

Once the quinoa mixture is assembled, it’s generously heaped onto the roasted squash, creating a stunning, golden mound of goodness. The final flourish? Juicy cherry tomatoes, their sweetness intensifying as they bake, adding a fresh, tangy contrast to the rich, spiced filling. A final ten minutes in the oven allows all the flavours to meld together, resulting in a dish that is as visually appealing as it is delicious.

Garnished with fragrant sprigs of rosemary, this Quinoa Stuffed Butternut Squash is a feast for the senses. It’s hearty yet light, packed with nutrients, and utterly delicious. Whether served as a main course or an impressive side, it’s bound to be a favourite at any table. Try Quinoa Stuffed Butternut Squash once, and it’s sure to become a go-to recipe in your collection.

Quinoa Stuffed Butternut Squash

Quinoa Stuffed Butternut Squash is a wholesome and flavourful dish that combines tender roasted squash with a spiced quinoa filling, featuring sautéed onions, red pepper, cumin, garlic, and crunchy pumpkin seeds. Topped with juicy cherry tomatoes and baked to perfection, it offers a delightful balance of textures and tastes. Finished with fragrant rosemary, this dish is both visually stunning and packed with nourishing ingredients, making it a satisfying vegetarian option.

5 from 15 votes

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Course: Main Dish, Side Dish

Cuisine: American

Keyword: Diabetic, Freezable, Roast, Seeds, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 2 People

Calories: 408kcal

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Ingredients

 

MetricImperial

• 1 small butternut squash de-seeded (500g)
• 70 g quinoa
• 150 ml boiling water
• 1 tsp rapeseed oil
• 1 medium onion finely chopped
• 1/2 medium red pepper finely chopped
• 1 tsp cumin heaped
• 3 cloves garlic crushed
• 1 pinch chilli flakes
• 1 tbsp pumpkin seeds
• 6 medium cherry tomatoes halved
• 6 sprigs fresh rosemary

Instructions

• Preheat the oven to 180°C/355°C/gas mark 4.
• Cut the squash in half lengthways, scoop out the seeds and bake 35-40 minutes until tender.
  1 small butternut squash
• Meanwhile, add the quinoa to a pan of boiling water, bring to the boil and turn down the heat. Cover and simmer gently for 10-15 minutes.
  70 g quinoa, 150 ml boiling water
• Add the oil to another pan and cook the onions and pepper for 5 minutes.
  1 tsp rapeseed oil, 1 medium onion, 1/2 medium red pepper
• Add the cumin, garlic and chilli flakes and cook for another 2 minutes.
  1 tsp cumin, 3 cloves garlic, 1 pinch chilli flakes
• Drain off any excess water from the quinoa and stir it into the onion mixture.
• Add the pumpkin seeds and mix well.
  1 tbsp pumpkin seeds
• Mound the quinoa onto the squash, top with the tomatoes and bake a further 10 minutes.
  6 medium cherry tomatoes
• Serve with sprigs of rosemary.
  6 sprigs fresh rosemary

Notes

• You could use couscous or bulgar wheat for the stuffing, instead of the quinoa.
•  
• Try using different spices, such as curry paste, or fresh herbs, such as coriander or tarragon.

Top with a little low-fat cheese if desired.

Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat in the oven or microwave until piping hot.

Nutrition

Calories: 408kcal | Carbohydrates: 78g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 30mg | Potassium: 1868mg | Fiber: 13g | Sugar: 13g | Vitamin A: 41087IU | Vitamin C: 134mg | Calcium: 239mg | Iron: 6mg