Stuffed Butternut Squash with Quinoa & Cranberries

Carlisa Krenek

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.

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Prep Time 10

Cook Time 40

Course Main Dish, Side Dish

Servings

Calories 320 kcal

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

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

Keyword stuffed butternut squash, quinoa stuffed squash, fall dinner recipe, holiday vegetarian dish, healthy stuffed squash, quinoa cranberries recipe

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