Back when I was getting my education in nutrition, one of the assignments was to create a recipe that could serve as a complete nutritional meal, with appropriate meal proportions of proteins, sugars, and carbs. It also needed to be able to feed almost every style of diet. I was on a much healthier food kick than in recent years, and was eating a pescatarian diet, but also hanging out with a lot of vegetarians and vegans. I wrote this recipe, Roasted Butternut Squash w/ Quinoa Stuffing, to accommodate most of us.
We also had to make the recipe and bring it in on the last day of class, complete with recipe cards for everyone who wanted one. Most people in class seemed to like it.
Of all the things in that class, I felt a personal victory with this butternut squash. It was the first time that I had created something out of the clear blue sky, without help, without inspiration. To be completely honest, it was really hard to do.
Because of that, I decided it was fitting that this would be the first recipe I posted on my blog. Butternut Squash is really easy to work with, and it’s really difficult to mess up. If you’re a new cook, or an uneasy cook, this recipe is perfect for you. There are few ingredients, and little involvement in the cooking process.
I love taking this squash to all of the family gatherings, and on occasion I even add smoked gouda – which of course makes it not a vegan dish. It does add an extra level of flavor though, so if smoke flavor is your thing, and you’re on a vegan diet, use a little smoke flavor in the quinoa.
If you made this, don’t forget to tell me what you think in the comments below, and tag me on Instagram!
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Roasted Butternut Squash with Quinoa Stuffing
- 2 butternut squash halved lengthwise and seeded
- 1 cup Quinoa
- 2 cup Vegetable Broth
- 1 tablespoon. olive oil
- 1 Medium Red Onion diced
- 1 Red Delicious Apple cored and diced
- 1/2 cup Dried Cranberries
- 1/2 teaspoon Marjoram
- 1/2 teaspoon Rosemary
- salt & pepper to taste
- Preheat oven to 375 degrees
- Cook quinoa in vegetable broth according to package directions
- Heat oil in a medium skillet on medium heat.
- Add onion and cook about 5 minutes, or until translucent.
- Add apple, and cook 5 minutes, or until onion is slightly brown and apple is soft.
- Combine apple and onion mixture with quinoa, adding cranberries, marjoram, and rosemary.
- Fill squash receptacles with mixture, packing in as much as you can, and allowing to overflow slightly.
- Sprinkle with salt and pepper.
- Bake 40-50 minutes, or until squash flesh is fork-tender.
- Serve any remaining quinoa stuffing as a side, or reserve for leftovers later in the week. It pairs well with the slow cooker cranberry sauce and crispy roasted duck.
- If you like cheese, add smoked gouda to the stuffing with the cranberries and spices, and before packing it into the squash.