Quinoa Stuffed Butternut Squash with Cranberries and Kale
There’s something magical about fall produce—the way nature offers us sweet squashes, leafy greens, and jewel-like cranberries just in time for cozy meals. One of my favorite autumn traditions is making quinoa stuffed butternut squash, a dish that feels both nourishing and celebratory. This recipe combines nutty quinoa, tart cranberries, and earthy kale for a balanced, plant-based entrée that’s as beautiful as it is satisfying. It’s perfect for weeknight dinners but also shines as a holiday centerpiece, offering a lighter, gluten-free alternative to heavier fare. Every bite is a harmony of flavors: sweet roasted squash, chewy cranberries, hearty kale, and toasted nuts all brought together in a warm embrace.
How to Make Quinoa Stuffed Butternut Squash with Cranberries and Kale
Ingredients
- 2 medium butternut squashes, halved and seeded
- 2 tablespoons olive oil, divided
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups chopped kale, stems removed
- ½ cup dried cranberries (unsweetened preferred)
- ½ cup toasted pecans or walnuts, chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Brush squash halves with 1 tablespoon olive oil, season with salt and pepper, and roast cut-side up for 40–45 minutes until tender and caramelized.
- Meanwhile, cook quinoa: in a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce to simmer for 15 minutes until fluffy.
- In a skillet, heat remaining olive oil. Sauté onion until translucent, then add garlic and cook for 1 minute. Stir in kale and cook until wilted.
- Add cooked quinoa, cranberries, nuts, cinnamon, and smoked paprika. Toss until combined. Adjust seasoning with salt and pepper.
- Once squash is roasted, scoop out a little flesh to create space for filling (optional, mash scooped flesh into quinoa mixture for creaminess).
- Spoon quinoa mixture into each squash half, packing gently. Return to oven for 10 minutes to warm through.
- Garnish with fresh parsley before serving.
Tips for Success
- Roast until caramelized: Golden edges = more flavor.
- Mix in extra squash flesh: It adds sweetness and creaminess to the filling.
- For protein boost: Add chickpeas or lentils to the quinoa stuffing.
- Make-ahead friendly: Roast squash and prep quinoa mixture the day before; assemble and reheat before serving.
- Holiday-worthy: Sprinkle with pomegranate seeds for a festive touch.
Why Quinoa Stuffed Butternut Squash Works
This recipe is a true celebration of fall’s bounty. Butternut squash provides a naturally sweet, velvety base that contrasts beautifully with the nutty bite of quinoa. The addition of cranberries offers a tart brightness, while kale delivers earthy balance and a boost of nutrients like iron and vitamin K. Pecans or walnuts lend crunch and healthy fats, rounding out the dish into a satisfying, plant-powered meal. Beyond its nutritional richness, quinoa stuffed butternut squash is visually stunning—golden squash cradling a jewel-toned filling makes it a showstopper at any dinner table. It’s also vegetarian, gluten-free, and easily made vegan, making it perfect for sharing across dietary preferences.
Nutrition & Storage Table
| Feature | Details |
|---|---|
| Calories | ~390 per serving |
| Protein | 11g |
| Fiber | 8g |
| Carbohydrates | 54g |
| Fat | 15g |
| Storage | Refrigerate up to 4 days |
| Freezer | Freeze assembled halves up to 2 months |
Why This Stuffed Butternut Squash Belongs on Your Holiday Table
While traditional roasts often steal the spotlight, this quinoa stuffed butternut squash offers a colorful, plant-forward centerpiece that guests adore. It’s hearty enough to stand alone yet pairs beautifully with seasonal sides like roasted Brussels sprouts or a crisp fennel salad. The sweet-savory balance makes it equally appealing to vegetarians and omnivores alike, ensuring everyone at the table feels cared for.
Creative Variations of Stuffed Butternut Squash
- Mediterranean twist: Add sun-dried tomatoes, feta, and pine nuts.
- Southwestern style: Mix in black beans, corn, cumin, and chili powder.
- Harvest feast: Top with goat cheese and drizzle with maple glaze.
- Vegan upgrade: Swap nuts for roasted chickpeas for extra crunch.
FAQs About Quinoa Stuffed Butternut Squash
1. Can I make this recipe vegan?
Yes! It’s naturally vegan if you skip cheese garnishes or use dairy-free alternatives.
2. What’s the best way to reheat stuffed squash?
Reheat in the oven at 350°F until warmed through—this prevents sogginess.
3. Can I freeze quinoa stuffed butternut squash?
Yes! Assemble, wrap tightly, and freeze up to 2 months. Reheat from frozen, covered with foil.
4. Can I substitute other grains?
Absolutely—try farro, couscous, or wild rice for different textures.
If you try this quinoa stuffed butternut squash, share your version with me in the comments—I’d love to see your creative twists!
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Quinoa Stuffed Butternut Squash with Cranberries and Kale
- Total Time: 60 mins
- Yield: 4 servings 1x
Description
Wholesome quinoa stuffed butternut squash with cranberries and kale—perfect for cozy dinners or holiday tables.
Ingredients
2 medium butternut squashes, halved and seeded
2 tbsp olive oil
1 cup quinoa
2 cups vegetable broth
2 cups chopped kale
½ cup dried cranberries
½ cup toasted pecans or walnuts
1 small onion, diced
2 garlic cloves, minced
1 tsp cinnamon
½ tsp smoked paprika
Salt and pepper
Fresh parsley
Instructions
1. Roast squash halves until tender
2. Cook quinoa in vegetable broth
3. Sauté onion, garlic, and kale
4. Combine quinoa with cranberries, nuts, and spices
5. Stuff mixture into squash halves
6. Bake 10 minutes more
7. Garnish and serve
Notes
Make ahead: prep squash and quinoa mixture separately
Holiday touch: add pomegranate seeds
Vegan-friendly and gluten-free
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Roasted + Stuffed
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed half
- Calories: 390
- Sugar: 9g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Final Tips
To elevate this dish, drizzle with a touch of balsamic glaze or maple syrup before serving. The sweet acidity brings out the cranberries and deepens the roasted squash’s flavor. Don’t skip the garnish—fresh herbs and crunch make every bite more special.
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