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Healthy Stuffed Butternut Squash: Easy Quinoa Cranberry Recipe

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This Healthy Stuffed Butternut Squash with Quinoa and Cranberries is a perfect fall dish that hits the sweet-savory spot. Roasted squash gets tender and caramelized, filled with nutty quinoa, tart cranberries, and crunchy pecans for a comforting yet healthy meal.

Ingredients

Scale
  • 2 medium butternut squash (about 2–3 pounds each)
  • 1 cup quinoa (rinsed well)
  • 2 cups vegetable broth (low-sodium)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (roughly chopped)
  • 1 medium yellow onion (finely diced, about 1 cup)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley (chopped, for garnish)
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Carefully cut each butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is just tender when pierced with a fork.
  3. While the squash roasts, cook the quinoa. Rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  4. In a dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring frequently, until fragrant. Set aside.
  5. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the dried sage, thyme, and smoked paprika, and cook for 30 seconds until the spices are toasted and aromatic.
  6. In a large mixing bowl, combine the cooked quinoa, sautéed onion mixture, dried cranberries, toasted pecans, and half of the fresh parsley. Stir gently to combine. Taste and adjust seasoning with salt and pepper.
  7. Remove the squash from the oven and carefully flip each half over so the cut side is facing up. Divide the quinoa mixture evenly among the four squash halves, mounding it slightly in the center. If using feta, sprinkle it over the tops now.
  8. Return the stuffed squash to the oven and roast for another 15-20 minutes, until the squash is completely tender and the filling is heated through and slightly golden on top.
  9. Sprinkle with the remaining fresh parsley and serve hot.

Notes

Roast squash cut-side down first for perfect caramelization. Toast quinoa before cooking for extra nuttiness. Season in layers for best flavor. Can be assembled up to 2 days ahead and baked when ready. Freezes well for up to 3 months.

Nutrition

Keywords: stuffed butternut squash, quinoa, cranberries, healthy, fall recipe, vegetarian, gluten-free, Thanksgiving

Find it online: https://tablemira.com/healthy-stuffed-butternut-squash-easy-quinoa-cranberry-recipe/