Description
Stuffed squash isn’t just a recipe—it’s a celebration of seasonal flavors and cozy memories. Rich, hearty, and endlessly adaptable, it’s a comforting dish that’s as show-stopping as it is satisfying.
Ingredients
2 medium butternut squash (halved and seeds scooped out)
2 tbsp olive oil
1 lb ground Italian turkey sausage (or sub with lentils for a vegetarian version)
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup cooked quinoa or wild rice
1/2 cup dried cranberries or chopped dates
1/3 cup chopped pecans or walnuts
1/4 tsp ground cinnamon
Salt and pepper to taste
1/2 cup shredded mozzarella or Parmesan
Optional garnish: chopped parsley or thyme
Instructions
1. Preheat your oven to 400°F.
2. Lightly oil the squash halves, place them flesh-side down on a baking sheet, and roast for 35 minutes until fork tender.
3. In a skillet over medium heat, brown the sausage. Add onion and garlic, and sauté until softened.
4. Stir in the cooked quinoa, cranberries, nuts, cinnamon, salt, and pepper for a balanced sweet-savory combo.
5. Flip the roasted squash, then spoon in your warm filling generously. Top with cheese.
6. Return the stuffed squash to the oven, and bake for another 15 minutes or until the cheese is golden and bubbly.
7. Sprinkle with parsley before serving.
Notes
You can swap sausage with lentils or turkey, and adjust the cheeses and grains to your liking.
Make-ahead tip: Prep squash and filling ahead, then bake when ready to serve.
Freeze extras for future meals or turn leftovers into soup!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 40mg
Keywords: stuffed squash, fall recipe, butternut squash, cozy meals