Stuffed Butternut Squash
Roasted butternut squash halves filled with quinoa, spinach, feta, dried cranberries and pecans.
Photograph credit: Stuffed Butternut Squash by @joefoodie · CC BY 2.0 · Flickr
Stuffed Butternut Squash: Step by Step
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Heat the oven to 200°C / 390°F. Score the squash flesh, brush with half the oil and the salt and roast cut-side down for 35 minutes. Turn over and roast for 10 minutes more.
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Rinse the quinoa and simmer it in the water, covered, for 15 minutes.
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Cook the onion in the remaining oil for 5 minutes. Wilt the spinach in the pan for 2 minutes.
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Mix the quinoa, onion, spinach, feta, cranberries and pecans. Pile into the squash cavities and bake for 10 minutes.
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Keep an Eye on These
- Score the flesh.
- Roast cut-side down first.
- If your oven runs hot, check at 38 minutes.
- Do not overfill the cavities.
Good to Know About Stuffed Butternut Squash
How do you know when a squash is done? A knife slides in with no resistance and the cut flesh is deep gold at the edges. That is the whole test, and it takes about 45 minutes.
Halve the squash lengthways, scoop out the seeds, and score the flesh in a criss-cross pattern without cutting through the skin. Brush with oil, season, and roast cut-side down at 200°C / 390°F. Turn them over for the last 10 minutes. The flesh caramelises on the tray and the cavity dries out.
While the squash roasts, cook the quinoa in 200 ml of water for 15 minutes, and wilt the spinach with the onion in a pan. Mix together with the feta, cranberries and pecans. If your oven runs hot, check the squash at 38 minutes.
Pile the filling into the cavities, pressing down gently, and return to the oven for 10 minutes to warm through. The squash is both bowl and side dish. Serve with a green salad.
To Go With It
Green salad · Dry white wine · Crusty bread · Cranberry sauce
Sides from the same cuisine on this site: Buttermilk Biscuits, New York Bagels, Creamy Coleslaw.
Storing Leftovers
Keeps in the fridge for 3 days. Reheat in a 180°C / 355°F oven for 15 minutes.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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