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Cozy Stuffed Butternut Squash: 10 Min Healthy Dinner

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A quick and comforting weeknight dinner featuring roasted butternut squash halves filled with a savory mixture of quinoa, dried cranberries, toasted pecans, and fresh sage.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 cup quinoa (white or brown)
  • 2 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil (for roasting)
  • 1 tablespoon olive oil (for sautéing)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans, toasted
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon pure maple syrup
  • Salt and black pepper to taste
  • Flaky sea salt for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender. Let cool slightly.
  2. While squash roasts, rinse 1 cup of quinoa. Combine with 2 cups vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. In a small skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  4. Add the cooked quinoa, dried cranberries, toasted pecans, and chopped sage to the skillet. Stir to combine. Season with salt and pepper. Add a splash of broth or maple syrup if the mixture is dry.
  5. Scoop out a small amount of flesh from the center of the roasted squash halves to create a deeper well. Spoon the quinoa mixture generously into each squash half.
  6. Return stuffed squash to the oven for 10 minutes to warm through. Remove, drizzle with extra maple syrup if desired, garnish with fresh parsley or extra pecans, and serve immediately.

Notes

Toast pecans in a dry pan for 2-3 minutes before chopping to enhance flavor. Rinse quinoa thoroughly to remove bitter saponins. Roast squash cut-side down to keep it moist. Do not overfill the squash to ensure even cooking.

Nutrition

Keywords: butternut squash, quinoa, stuffed squash, healthy dinner, vegan, gluten-free, meal prep, fall recipes, cranberries, pecans

Find it online: https://miratable.com/cozy-stuffed-butternut-squash-10-min-healthy-dinner/