Stuffed Butternut Squash
Stuffed Butternut Squash is a delightful autumn dish that combines the natural sweetness of roasted squash with a savory, protein-packed filling. Each bite offers a harmonious blend of flavors and textures, making it perfect for cozy dinners or festive gatherings. With its stunning presentation and versatility, this recipe is sure to impress your guests and become a seasonal favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium butternut squash (about 1.5 lbs each)
- 1 cup quinoa (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 oz feta cheese, crumbled
- 2 tsp cumin
- 2 tsp paprika
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each butternut squash in half lengthwise and scoop out seeds. Brush with olive oil and sprinkle with salt.
- Place cut-side down on a parchment-lined baking sheet. Roast for about 30-40 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté diced onion and bell pepper for 5-7 minutes until softened.
- Stir in cooked quinoa, black beans, cumin, and paprika; mix well.
- Flip the roasted squash cut-side up and fill each half with the quinoa mixture. Top with crumbled feta cheese.
- Return to the oven for an additional 10-15 minutes until heated through.
Nutrition
- Serving Size: 1 half (approximately 300g)
- Calories: 370
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 20mg
Keywords: Customize your stuffing by adding ingredients like corn or cranberries for sweetness. For a vegan option, substitute feta with plant-based cheese.