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.

Yes! Assemble, wrap tightly, and freeze up to 2 months. Reheat from frozen, covered with foil.

Absolutely—try farro, couscous, or wild rice for different textures.

Wholesome quinoa stuffed butternut squash with cranberries and kale—perfect for cozy dinners or holiday tables.

Scale

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

Cook Mode Prevent your screen from going dark

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

Make ahead: prep squash and quinoa mixture separately

Holiday touch: add pomegranate seeds

Vegan-friendly and gluten-free