Mediterranean Stuffed Butternut Squash takes your favorite flavors and stuffs them in butternut squash. Quinoa, dried cranberries, pine nuts, fresh herbs and chickpeas create a healthy, vegetarian filling. This is a wonderful plant-based meal that your family will love and screams fall!
Table of Contents
- MEDITERRANEAN STUFFED BUTTERNUT SQUASH
- Why You Will Love This Mediterranean Stuffed Butternut Squash Recipe
- Recipe Ingredients and Substitutions
- How to Make This Mediterranean Stuffed Butternut Squash Recipe
- Recipe Modifications for this Stuffed Squash Recipe
- Recipe Tips
- What to Serve with Mediterranean Stuffed Butternut Squash
- Other Stuffed Vegetable Recipes You Might Like:
- Mediterranean Stuffed Butternut Squash Recipe
MEDITERRANEAN STUFFED BUTTERNUT SQUASH
When fall arrives I love making all types of squash recipes.
There is something that is so satisfying about fall squash whether it is a simple roasted butternut squash, my Cheesy Butternut Squash Orzo or today’s Mediterranean Stuffed Butternut Squash.
Today’s recipe is inspired by a recipe I shared last year for this Mediterranean Stuffed Acorn Squash.
That recipe has been popular with many of you and I knew I had to do something similar with butternut squash.
I love the sweetness of the squash paired with the savory quinoa mixture.
If you are looking for a vegetarian meal to serve your family this is one to try.
I also love how pretty stuffed squash looks. It would make a great holiday side dish for thanksgiving meals or Christmas.
If you’ve enjoyed this stuffed squash recipe then why not try my Mexican Stuffed Acorn Squash, Curried Butternut Squash Soup, Butternut Squash Pasta, Parmesan Delicata Squash, Butternut Squash Apple Bake and this Baked Chicken Risotto with Kabocha Squash recipe.
Why You Will Love This Mediterranean Stuffed Butternut Squash Recipe
Full of Flavor: This vegetarian stuffed butternut squash is packed with flavor, sweet squash is balanced with salty feta, mild sweet cranberries, pine nuts for crunch and lots of fresh herbs.
Tasty Vegetarian Dinner: Mediterranean stuffed butternut squash makes a great vegetarian dish. It is a hearty meal where you won’t miss the meat!
Versatile Recipe: This stuffing recipe ingredients can be easily adapted to use what you enjoy eating, and have in your stores at home. I’ve made some suggestions later in this post.
Recipe Ingredients and Substitutions
- Squash – I used 2 butternut squash in this recipe, about 1 1/2 pounds each.
- Za’atar – za’atar is a Middle Eastern spice blend popular in Mediterranean recipes. I’ve used it to season the butternut squash and also to add to the dressing for the quinoa.
- Quinoa – I stuff the squash with quinoa, which you can cook with either water or vegetable broth, whichever your preference.
- Stuffing ingredients – I added dried cranberries, pine nuts and chickpeas to the quinoa, which add great crunch and texture, as well as a little sour sweetness.
- Green onions – I used the green and white parts of green onion in the stuffing.
- Fresh herbs – I flavor the stuffing with fresh flat leaf parsley, chives and mint.
- Garlic – for the best flavor use freshly minced garlic, although garlic puree or frozen garlic can work in a pinch.
- Lemon – I add some fresh lemon juice to the quinoa dressing to add acidity.
- Paprika – some paprika adds a little smoky note to the dressing.
- Cheese – I like to crumble some salty feta cheese over the squash before returning it to the oven to warm through.
- Garnish – I finish the dish with a garnish of pine nuts and freshly chopped parsley.
How to Make This Mediterranean Stuffed Butternut Squash Recipe
1. Preheat the oven: Place the rack in the center of the oven. Preheat the oven to 425 degrees F.
2. Prepare the squash: Cut the butternut squash in halves and place the squash half on a baking tray with the cut side down. Rub 2 tablespoons of the olive oil on the inside of each piece of squash, followed by a sprinkle of salt, pepper and 1 teaspoon of za’atar.
3. Bake the squash: Place the large baking sheet into the hot oven and bake for about 45 minutes, or until the squash becomes fork tender Remove the squash from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
4. Prepare the quinoa: While the squash is roasting, cook the quinoa according to package instructions, using either water or vegetable broth. Once cooked, let the cooked quinoa cool and add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives and mint, and set aside.
5. Prepare the dressing: In a mason jar or small bowl whisk together the 1 remaining tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za’atar. Pour the dressing over the quinoa mixture and stir well.
6. Stuff the squash: Once the squash has cooled, scoop the flesh from the inside of the squash leaving about a 1/2 inch thick border around the sides of the squash and about 3/4 of an inch at the bottom of the squash. Divide the quinoa mixture equally between each of the squash halves. Sprinkle the feta cheese on top of the quinoa mixture.
7. Bake and serve the squash: Place back into the oven and bake for a further 10-12 minutes at 350 degrees F until warm. Serve warm with a garnish of savory herbs like parsley, rosemary or thyme and extra pine nuts.
Recipe Modifications for this Stuffed Squash Recipe
- Squash: I’ve used butternut squash, but this recipe would work equally well with other squash varieties like acorn, honey nut, banana, or kabocha squash.
- Vegetables: Vegetables can be a nice addition to the filling. Some that I like are cherry tomatoes, cucumbers, bell peppers, artichokes or roasted red peppers.
- Grain: you can swap the quinoa for any other grain, try bulgur wheat, white or brown rice, wild rice, farro, sorghum, amaranth or couscous.
- Cranberries: I’ve added dried cranberries to the stuffing, but you could swap those for raisins, sultanas, blueberries, or even some finely chopped dates or apricots.
- Pine nuts: pine nuts add great crunch and texture to the quinoa stuffing, but you can use any other nuts, like pecans, almonds, cashews or hazelnuts.
- Protein: If you want to add protein try adding ground beef, ground chicken, ground turkey, chicken sausage or italian sausage.
- Beans: I love the garbanzo beans in this stuffed squash but you could also use black beans or white beans.
- Dried spices: za’atar is a spice blend with great flavor, but you can swap this for any other dry spices that you enjoy eating. Add more paprika, or some ground cumin, coriander, or turmeric.
- Cheese: you could easily switch up the cheese in this recipe. I personally love goat cheese.
Recipe Tips
- Is the Skin Safe to Eat? If you are wondering if the skin is safe to eat once the butternut squash is soft and roasted the answer is yes, but for those who prefer it skin-free, the flesh separates from the peel easily. The skin is actually very healthy and contains fiber and antioxidants.
- Can I Eat the Seeds? Yes the seeds are safe to eat and are great roasted. After you have your squash open, use a spoon to scrape out the seeds. To learn how to roast the seeds check out this post.
- Leftovers: store leftover squash in an airtight container, in the refrigerator, for 2-3 days.
- Reheating: to reheat leftovers place back into a hot oven to warm through.
- Freeze: once cooked and cooled, cover the squash halves with kitchen foil, place into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and place in a warm oven to heat through.
What to Serve with Mediterranean Stuffed Butternut Squash
The great tasting squash recipe makes a great tasting vegetarian main, served alongside some other simple vegetable based side dishes. Try it with my Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Easy Lebanese Salad, Shaved Brussels Sprout Salad, Kale Salad with Lemon Dressing or this Everyday Italian Salad.
Prefer a cooked vegetable side then try these Lebanese Green Beans, Turmeric Roasted Cauliflower, Green Beans with Bacon, Mediterranean Roasted Vegetables, or this Simple Roasted Broccoli dish.
However, it also makes a great tasting vegetable side, try serving it with my Air Fryer Cod, Mediterranean Baked Turkey Meatballs, Moroccan Chicken Thighs or my Grilled Beef Kofta.
Other Stuffed Vegetable Recipes You Might Like:
STUFFED POBLANO PEPPERS
GRILLED STUFFED PEPPERS
STUFFED GRAPE LEAVES
GUACAMOLE STUFFED POTATO SKINS
VEGAN STUFFED PEPPERS
Mediterranean Stuffed Butternut Squash
Ingredients
- 3 tablespoons olive oil,, divided
- 2 medium butternut squash,, about 1 1/2 pounds each
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons za'atar,, divided
- 3/4 cup quinoa,, rinsed
- 1 1/2 cup water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pine nuts,, plus extra for garnish
- 1 cup chickpeas,, drained and rinsed
- 4-5 green onions,, green and white parts chopped
- 1/4 cup fresh flat leaf parsley,, chopped
- 1 tablespoon fresh chives,, chopped
- 1/4 cup fresh mint,, chopped
- 2 garlic cloves,, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- 1/4 cup feta cheese,, crumbled
Instructions
- Place the rack in the center of the oven. Preheat the oven to 425 degrees F.
- Cut the butternut squash in halves and place on a baking tray with the cut side down.
- Rub 2 tablespoons of the olive oil on the inside of each piece of squash, followed by a sprinkle of salt, pepper and 1 teaspoon of za'atar.
- Place the tray into the hot oven and bake for about 45 minutes, or until the squash is just becoming tender.
- Remove the squash from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
- While the squash is roasting, cook the quinoa according to package instructions, using either water or vegetable broth.
- Once cooked, let the quinoa cool and add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives and mint, and set aside.
- In a mason jar or small bowl whisk together the 1 remaining tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za’atar.
- Pour the dressing over the quinoa mixture and stir well.
- Once the squash has cooled, scoop the flesh from the inside of the squash leaving about a 1/2 inch thick border around the sides of the squash and about 3/4 of an inch at the bottom of the squash.
- Divide the quinoa mixture equally between each of the squash halves. Sprinkle the feta cheese on top of the quinoa mixture.
- Place back into the oven and bake for a further 10-12 minutes at 350 degrees F until warm. Serve warm with a garnish of fresh parsley and extra pine nuts.
Notes
- Is the Skin Safe to Eat? If you are wondering if the skin is safe to eat once the butternut squash is soft and roasted the answer is yes, but for those who prefer it skin-free, the flesh separates from the peel easily. The skin is actually very healthy and contains fiber and antioxidants.
- Can I Eat the Seeds? Yes the seeds are safe to eat and are great roasted. After you have your squash open, use a spoon to scrape out the seeds. To learn how to roast the seeds check out this post.
- Leftovers: store leftover squash in an airtight container, in the refrigerator, for 2-3 days.
- Reheating: to reheat leftovers place back into a hot oven to warm through.
- Freeze: once cooked and cooled, cover the squash halves with kitchen foil, place into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and place in a warm oven to heat through.
