Stuffed Butternut Squash with Quinoa & Cranberries
This Stuffed Butternut Squash with Quinoa & Cranberries is a hearty, colorful, and nutrient-packed dish that celebrates fall flavors. Roasted squash halves are filled with quinoa, chickpeas, herbs, and tart cranberries for a festive main or side dish that’s perfect for holidays or cozy weeknight dinners.
Ingredients
Ingredients
- 2 medium butternut squash halved & seeds removed
- 1 cup cooked quinoa
- 1 cup chickpeas cooked or canned, drained & rinsed
- ½ cup dried cranberries unsweetened if possible
- ¼ cup fresh parsley chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
Instructions
- Preheat oven to 400°F (200°C). Roast squash halves cut-side down on a baking sheet for 30–35 minutes, until tender.
- In a large bowl, combine quinoa, chickpeas, cranberries, parsley, garlic powder, and paprika. Mix well.
- Flip roasted squash, fill with quinoa mixture, and bake an additional 5 minutes.
- Serve warm, garnished with fresh herbs.
Notes
Time-Saving Tips
- Roast squash ahead of time and store in the fridge for up to 3 days.
- Use microwaveable quinoa packs to cut down prep time.
- Substitute canned lentils for chickpeas for a different flavor profile.
Notes
- Add chopped pecans or walnuts for extra crunch.
- A drizzle of balsamic glaze makes this dish dinner-party worthy.
- Works well as both a vegetarian main dish and a holiday side.
Grocery List
- Butternut squash (2 medium)
- Quinoa
- Chickpeas
- Dried cranberries
- Fresh parsley
- Garlic powder
- Smoked paprika
- Salt & pepper
Nutrition
Calories: 320kcalCarbohydrates: 59gProtein: 11gFat: 1g
Tried this recipe?Let us know how it was!
Celebrate the flavors of fall with this hearty Stuffed Butternut Squash recipe. It’s simple enough for a weeknight dinner and festive enough for your holiday table.
Want more recipes like this? Download my free ebook Radiance From Within for wholesome, seasonal inspiration.
