Celebrate the holidays with this hearty and festive stuffed butternut squash. Packed with protein-rich quinoa, tart cranberries, and a medley of spices, this dish is a show-stopping centerpiece for your Christmas dinner. Perfectly roasted and vibrantly colorful, it’s as delicious as it is beautiful.
Ingredients
| Ingredient | Imperial Measurement | Metric Measurement |
|---|---|---|
| Butternut squash | 2 medium | 1.2 kg (600 g each) |
| Quinoa | 1 cup | 180 g |
| Vegetable broth | 2 cups | 480 ml |
| Dried cranberries | 1/2 cup | 60 g |
| Baby spinach | 2 cups | 60 g |
| Walnuts (chopped) | 1/3 cup | 40 g |
| Olive oil | 2 tbsp | 30 ml |
| Maple syrup | 1 tbsp | 15 ml |
| Ground cinnamon | 1/2 tsp | 2.5 g |
| Ground nutmeg | 1/4 tsp | 1 g |
| Salt | 1 tsp (to taste) | 5 g |
| Black pepper | 1/2 tsp | 2.5 g |
Recipe Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet lined with parchment paper and roast for 40-50 minutes until tender.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil, add the quinoa, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Prepare the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and cook until wilted. Stir in the cooked quinoa, dried cranberries, chopped walnuts, cinnamon, nutmeg, maple syrup, salt, and pepper. Mix well.
- Stuff the Squash: Once the squash is roasted, carefully turn them over. Scoop a bit of the flesh out to create a cavity (optional). Fill the cavities with the quinoa mixture, packing it tightly.
- Bake Again: Return the stuffed squash to the oven and bake for an additional 10 minutes to let the flavors meld.
- Serve: Garnish with additional cranberries and walnuts, if desired, and serve warm.
Kitchen Accessories Needed
- Baking sheet
- Parchment paper
- Medium pot
- Large skillet
- Knife and cutting board
- Spoon for scooping
Nutritional Information & Servings
| Nutritional Information | Per Serving (4 servings) |
|---|---|
| Calories | 350 |
| Total Fat | 14 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 50 g |
| Protein | 7 g |
| Fiber | 8 g |
| Sodium | 400 mg |
Origin of the Dish
Stuffed vegetables have been a staple in many cuisines, from Mediterranean dolmas to Middle Eastern stuffed peppers. This recipe combines the natural sweetness of butternut squash with the tartness of cranberries and the earthy warmth of spices, creating a festive fusion perfect for the holiday season.
FAQs
- Can I use another grain instead of quinoa?
Yes, you can substitute quinoa with couscous, farro, or rice for a similar texture. - What can I use instead of walnuts?
Pecans, almonds, or sunflower seeds make great nut alternatives. - Can I make this ahead of time?
Absolutely! Prepare the filling and roast the squash in advance. Stuff and bake just before serving. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C). - What pairs well with stuffed butternut squash?
A crisp green salad, roasted vegetables, or a warm bowl of soup complement this dish perfectly.
This stuffed butternut squash with quinoa and cranberries is not just a dish—it’s an experience. Its vibrant colors and festive flavors are sure to impress your guests while being a wholesome and satisfying vegan option. Ready to get started? Grab a quality baking sheet and bring the flavors of the holidays to your table!
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