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5.0 from 3 votes

Stuffed Butternut Squash

These stuffed butternut squash are a great main dish for vegetarians at your Thanksgiving dinner or as a side dish for anyone to gobble up!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 625 kcal
Course: Main Course
Cuisine: American

Ingredients

Stuffed Butternut Squash:
  • 2 medium butternut squash cut in half lengthwise with seeds removed
  • Olive oil for brushing
  • 3/4 cup quinoa rinsed
  • 1 1/2 cups vegetable broth or water
  • 1 cup Shiitake mushrooms sliced
  • 2 garlic cloves chopped
  • 1/3 cup walnuts chopped
  • 2 sprigs fresh thyme
Italian Salsa Verde (makes 1 cup):
  • 1 tablespoon capers
  • 1/4 cup basil leaves
  • 1 cup parsley leaves and tender stems
  • 2 tablespoons chopped chives (about 3 long ones)
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice (about one medium lemon)
  • 1/2 teaspoon kosher salt

Instructions

For the Butternut Squash:
    Cup of Yum
  1. Preheat the oven to 400 degrees. Place the squash, cut side down, on a parchment lined baking sheet and bake for 45 minutes.
  2. While the squash roasts, place the quinoa and broth or water in a medium size pot. Bring to a boil, reduce to a simmer and cover for 15 minutes or until water is absorbed and quinoa is tender.
  3. While quinoa is cooking, heat a thin layer of oil in a large saute pan over medium high heat and saute the mushrooms for 4 minutes. Add the garlic cloves and saute one more minute or until mushrooms are golden and tender.
  4. Place the walnuts on a baking sheet in the preheated oven and toast for 10 minutes or until lightly golden.
  5. Add the sautéed mushrooms, walnuts and leaves of the thyme into the quinoa and stir to combine.
  6. Spoon the quinoa mixture generously into each halved squash, lightly pressing down to fit more mixture.
  7. Return the squash to the oven and bake for 10 minutes or until warmed through. Remove and drizzle with Italian Salsa Verde.
For the Italian Salsa Verde:
  1. Place ingredients in a food processor and puree until smooth(ish).

Notes

  • Lay the squash on its side on a sturdy cutting board. Cut off the top and bottom half inch of the squash using a sharp chef's knife.
  • Now that you have a flat bottom to help stabilize, cut the butternut squash in half lengthwise. They can be a little stubborn sometimes to cut through. Be careful and gently wedge your knife down the center.
  • No need to peel your butternut squash for this recipe. The skin of butternut squash is edible when it's cooked. Next, scoop out the seeds with a spoon and your squash is ready to be roasted.

Nutrition Information

Calories 625kcal (31%) Carbohydrates 73g (24%) Protein 12g (24%) Fat 36g (55%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 21g Sodium 730mg (30%) Potassium 1831mg (52%) Fiber 13g (52%) Sugar 11g (22%) Vitamin A 41492IU (830%) Vitamin C 106mg (118%) Calcium 238mg (24%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 625

% Daily Value*

Calories 625kcal 31%
Carbohydrates 73g 24%
Protein 12g 24%
Fat 36g 55%
Saturated Fat 5g 25%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 21g 105%
Sodium 730mg 30%
Potassium 1831mg 39%
Fiber 13g 52%
Sugar 11g 22%
Vitamin A 41492IU 830%
Vitamin C 106mg 118%
Calcium 238mg 24%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.