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5 from 1 vote

Stuffed Butternut Squash

These stuffed butternut squash are a great main dish for vegetarians at your Thanksgiving dinner or as a side dish for anyone to gobble up!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 625kcal
Author: Catherine McCord

Ingredients

Stuffed Butternut Squash:

Italian Salsa Verde (makes 1 cup):

  • 1 tablespoon capers
  • 1/4 cup basil leaves
  • 1 cup parsley leaves and tender stems
  • 2 tablespoons chopped chives (about 3 long ones)
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice (about one medium lemon)
  • 1/2 teaspoon kosher salt

Instructions

For the Butternut Squash:

  • Preheat the oven to 400 degrees. Place the squash, cut side down, on a parchment lined baking sheet and bake for 45 minutes.
  • While the squash roasts, place the quinoa and broth or water in a medium size pot. Bring to a boil, reduce to a simmer and cover for 15 minutes or until water is absorbed and quinoa is tender.
  • While quinoa is cooking, heat a thin layer of oil in a large saute pan over medium high heat and saute the mushrooms for 4 minutes. Add the garlic cloves and saute one more minute or until mushrooms are golden and tender.
  • Place the walnuts on a baking sheet in the preheated oven and toast for 10 minutes or until lightly golden.
  • Add the sautéed mushrooms, walnuts and leaves of the thyme into the quinoa and stir to combine.
  • Spoon the quinoa mixture generously into each halved squash, lightly pressing down to fit more mixture.
  • Return the squash to the oven and bake for 10 minutes or until warmed through. Remove and drizzle with Italian Salsa Verde.

For the Italian Salsa Verde:

  • Place ingredients in a food processor and puree until smooth(ish).

Notes

  1. Lay the squash on its side on a sturdy cutting board. Cut off the top and bottom half inch of the squash using a sharp chef's knife.
  2. Now that you have a flat bottom to help stabilize, cut the butternut squash in half lengthwise. They can be a little stubborn sometimes to cut through. Be careful and gently wedge your knife down the center.
  3. No need to peel your butternut squash for this recipe. The skin of butternut squash is edible when it's cooked. Next, scoop out the seeds with a spoon and your squash is ready to be roasted.

Nutrition

Calories: 625kcal | Carbohydrates: 73g | Protein: 12g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Sodium: 730mg | Potassium: 1831mg | Fiber: 13g | Sugar: 11g | Vitamin A: 41492IU | Vitamin C: 106mg | Calcium: 238mg | Iron: 6mg