There’s something about roasted butternut squash that just says fall. Once it caramelizes in the oven, the flesh turns sweet, tender, and almost buttery the perfect vessel for a hearty, savory-sweet stuffing. This recipe pairs that roasted squash with a quinoa, lentil, and spinach filling loaded with crunchy almonds, sweet dried cranberries, and salty feta. It’s the kind of dish that feels special enough for a holiday table but easy enough for a weeknight.
Why I Love This Recipe
This is one of my go-to recipes once squash season rolls around. As someone who doesn’t eat meat, it’s the dish I actually look forward to at holiday dinners instead of picking around the edges of everything else — and meat-eaters at the table end up loving it just as much, especially served alongside turkey. I also love that the oven does most of the work: while the squash roasts, there’s just enough time to pull the filling together, so nothing feels rushed. It reheats beautifully too, which makes it one of my favorite meal-prep dinners for busy weeks.
What Makes This Recipe Special
- Delicious balance — savory, protein-packed stuffing against naturally sweet, caramelized squash
- Nutritious — packed with vegetables, whole grains, and plant-based protein
- Crowd-pleasing — vegetarian, but hearty enough for meat-eaters too
- Versatile — works as a holiday centerpiece or a simple weeknight main or side
Ingredients
- 1 medium-to-large butternut squash (about 2.2 lb / 1 kg)
- ⅓ cup raw quinoa (or 1 cup cooked)
- 1 cup cooked or canned lentils
- 3 cups spinach, chopped
- ½ brown onion, diced
- 2 garlic cloves, diced
- ⅓ cup roasted almonds, chopped
- ¼ cup dried cranberries
- 3 oz (85 g) feta cheese (or vegan feta)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin (double it if you love a stronger cumin flavor)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Easy swaps:
- Squash → acorn squash
- Quinoa → wild rice or farro
- Lentils → chickpeas or black beans
- Spinach → kale
- Almonds → pecans, walnuts, or pine nuts
- Cranberries → raisins or chopped dried apricots
- Feta → parmesan or goat cheese
- Cumin → smoked paprika or curry powder for a different flavor direction
How to Make Stuffed Butternut Squash
- Prep the squash. Preheat the oven to 350°F (180°C). Wash the squash and carefully slice it in half lengthwise. (If it’s tough to cut, pierce a few holes and microwave for 1–2 minutes to soften it slightly first.) Scoop out the seeds and stringy bits.
- Season and roast. Place the halves cut-side up on a parchment-lined baking sheet. Drizzle with a tablespoon of olive oil and season with salt, pepper, and paprika, rubbing it into the flesh. Flip the halves over, poke a few holes in the skin, and roast for 30–35 minutes, until fork-tender.
- Cook the quinoa. While the squash roasts, simmer the quinoa in a cup of water. Once the water is absorbed, cover and let it steam for 5 minutes, then fluff with a fork.
- Build the filling. Sauté the onion in olive oil until translucent, then add the garlic and spinach and cook until wilted. Stir in the remaining olive oil, lentils, cooked quinoa, and cumin, and season to taste. Cook for 2–3 minutes, then transfer to a large bowl.
- Add the mix-ins. Stir the chopped almonds, cranberries, and crumbled feta into the bowl. Taste and adjust the seasoning.
- Stuff the squash. Once the squash is fork-tender, flip it back over. Scoop a little flesh from the narrow ends to make room, pressing it down to create an even base. Fill each half with the stuffing mixture.
- Finish baking. Bake for another 5 minutes to warm the filling through, then garnish with fresh herbs and serve.
Tips and Tricks
- Pick a squash that’s evenly shaped — it makes cutting and stuffing much easier.
- If the skin is hard to slice through, soften it in the microwave for a minute or two first.
- Always poke a few holes in the skin before roasting so it cooks evenly and doesn’t burst.
- Press the roasted flesh down gently to make a level base before adding the filling.
- Go easy on the filling — overstuffing can cause spills in the oven.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven or air fryer for the best texture.
- Freeze stuffed halves for 1–2 months; thaw overnight before reheating.
FAQs
Can you eat the skin on a stuffed butternut squash? Technically yes — butternut squash skin is edible once roasted soft — but most people find it a bit tough and prefer to eat around it or scoop the flesh out, leaving the skin behind as a serving “bowl.”
Should I bake butternut squash cut side up or down? Both work in this recipe. Starting cut-side up lets the oil and seasoning sit in the flesh, then flipping it cut-side down for the rest of roasting helps it steam and caramelize evenly without drying out.
What flavors go well with butternut squash? Warm spices like cinnamon, nutmeg, and smoked paprika all complement its natural sweetness, as do savory additions like garlic, sage, feta, and toasted nuts — all of which show up in this recipe.
Do I need to peel butternut squash before roasting? No — for this recipe you roast it skin-on, which helps it hold its shape while stuffing. The skin is easy to leave behind once you’re eating.
Can I add more protein? Yes — stir in extra lentils or chickpeas, top with a fried egg, or add cooked chicken or ground turkey for a non-vegetarian version.
Serving Suggestions
Pair it with roasted garlic mashed potatoes, honey-glazed carrots, parmesan crusted potatoes, or a simple orzo salad for a full fall spread.
Prep time: 10 minutes | Cook time: 40 minutes | Total: 50 minutes Serves 4 as a main — 449 calories per serving
Stuffed Butternut Squash
Equipment
- baking sheet
- parchment paper
- small pot for quinoa
- skillet
- large bowl
- sharp knife
- spoon
- fork
Ingredients
- 2.2 lb butternut squash – 1 medium to large
- 1/3 cup raw quinoa – or 1 cup cooked
- 1 cup cooked or canned lentils
- 3 cups spinach – chopped
- 1/2 brown onion – diced
- 2 cloves garlic – diced
- 1/3 cup roasted almonds
- 1/4 cup dried cranberries
- 3 oz feta cheese – or vegan feta
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin – double if you love cumin flavor
- 2 tablespoons extra virgin olive oil
- salt and black pepper to taste
Instructions
- Preheat the oven to 350°F / 180°C. Wash the outside of the squash and using a sharp knife, carefully cut in half lengthways (if it’s too difficult to cut, you can pierce a few holes and cook in the microwave for 1-2 minutes to slightly soften).
- Using a spoon, scoop out the seeds and any stringy parts.
- Place the squash halves on a baking sheet lined with parchment paper, cut side up. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and paprika, then rub it over the insides of the squash.
- Turn the halves over and rub the outsides with any excess oil on your hands. Use a fork or sharp knife to poke a few holes on the outside of the squash. Bake for 30-35 minutes until they’re fork tender.
- In the meantime, cook the quinoa in a small pot with 1 cup of water. Once water has absorbed, place the lid on and steam for 5 minutes then fluff with a fork.
- In a skillet, saute the onion with 1 tablespoon of olive oil over medium-heat. Once translucent, add the garlic and chopped spinach and saute together.
- Once wilted, add 1/2 tablespoon of olive oil, lentils, cooked quinoa, cumin, and season with salt and pepper. Stir together and cook for 2-3 minutes then add the mixture to a large bowl to cool slightly.
- Roughly chop the almonds and add them to the bowl with the cranberries. Crumble in the feta cheese, then mix to combine – taste for seasoning and add salt and pepper if needed.
- When the squash is fork tender, gently flip them over. Using a spoon, scoop out some of the flesh from the narrow ends of the squash and evenly distribute it to where the seeds were removed. Gently press the filling down so you have an even level base for stuffing.
- Stuff the halves with the mixture (you may have a small amount of the mixture leftover depending on the size of your squash). Bake for 5 minutes to warm up the filling and it’s ready to serve with chopped fresh herbs for garnish.