This vegetarian stuffed butternut squash is full of a savory stuffing made with Brussels sprouts, quinoa, olives, and feta. A chic aspect dish, however hearty sufficient to function a vegetarian and gluten free important dish.
Publish initially printed December 2014; up to date April 2024.
As quickly because the climate turns colder, I begin reaching for heartier veggies like Brussels sprouts and butternut squash for meals. This vegetarian stuffed butternut squash recipe has my seasonal favorites plus quinoa, feta, and olives.
Though this veggie stuffed butternut squash has fairly just a few steps – it’s completely value it for the tip outcome! There’s no have to peel the butternut, in order that saves you some prep work. In any other case, you simply make the filling whereas the squash bakes and it comes collectively rapidly after that.
And for those who’re in search of extra vegan squash recipes, make sure you try my butternut squash and purple pepper soup or my chickpea and butternut squash curry.
Substances for Vegetarian Stuffed Butternut Squash
- Butternut Squash: attempt to decide a butternut squash on the bigger aspect so you’ve room for the stuffing.
- Quinoa: excessive in fiber and plant-based protein – quinoa is a superb possibility for this crammed butternut squash recipe.
- Vegetable Broth: fairly than rooster broth, you’ll use vegetable broth to cook dinner the quinoa for this vegetarian stuffed butternut squash recipe.
- Brussels Sprouts: this seasonal vegetable makes the right addition to the savory filling for this vegetarian squash recipe.
- Olives: since there’s no meat on this stuffing, the olives add some salty, umami taste. For those who aren’t a fan of olives, you may skip them.
- Sage: we love the savory taste of contemporary sage within the stuffing. As an alternative of sage, you can too use rosemary, thyme, or oregano.
- Balsamic Vinegar: the balsamic brightens the whole lot up and pairs nicely with the Brussels sprouts.
- Feta: provides some salty taste and creamy texture to this filling. You can even substitute with a vegetarian parmesan or goat cheese.
Variations and Substitutions
Add Fruit or Nuts: add dried cranberries for a sweet-savory model of the filling for this quinoa stuffed butternut squash. You would additionally add some chopped nuts like walnuts or pecans.
Add Sausage: plenty of recipes name for sausage within the butternut squash filling. To maintain this recipe vegetarian-friendly, strive a vegan sausage. (I’d add 1-2 sausage hyperlinks.) The vegan apple sage sausage from Area Roast is my go-to for this stuffed squash.
Use a Totally different Grain: don’t have quinoa or not a fan of the flavour? Swap out the quinoa for one more complete grain like brown rice, farro, or barley.
Make it Vegan: use vegan butter and omit the feta or use a plant-based feta cheese as a substitute to make a vegan stuffed butternut squash dish.
How you can Make Stuffed Butternut Squash
Bake the Squash: Preheat oven to 350 levels. Lower the butternut squash in half lengthwise, scoop out the seeds, and place minimize aspect up on a baking sheet lined with aluminum foil. Brush minimize aspect of the squash with olive oil and sprinkle with salt and pepper. Cowl with a sheet of aluminum foil and bake for 45-60 minutes or till tender when poked with a fork.
Make the Quinoa: In a medium sauce pan, mix the quinoa and vegetable broth. Deliver to a simmer and canopy. Cook dinner about 15-20 minutes or till broth is absorbed. Put aside.
Make the filling: Add the brussels sprouts to a meals processor and course of till finely chopped/shredded. In a skillet, soften the butter. Add the chopped onion, sage, and brussels sprouts. Cook dinner over medium-high warmth, stirring continuously till brussels sprouts start to brown and onion is translucent. Mix the quinoa, sprout combination, olives, balsamic, and feta.
Assemble: Scoop out the flesh of the butternut, leaving about 1/3-1/2 inch of pulp within the pores and skin. In a small bowl, mash the scooped out squash nicely after which add the the quinoa. Stir till mixed. Spoon quinoa combination into the hollowed out portion of the butternut squash. Bake for one more 10 minutes and serve.
Storage and Make Forward Suggestions
Fridge: retailer leftover stuffed butternut squash in an hermetic container within the first for as much as 3 days.
Freezer: retailer the stuffed butternut squash in an hermetic container for as much as 3 months. Enable it to thaw in a single day within the fridge earlier than reheating within the microwave.
Recipe FAQs
Not like most baked butternut squash recipes, you don’t have to peel the squash for this recipe! It’s all the time such a ache to peel so it’s good which you can depart it on for this one.
Sure, though most individuals scoop the flesh of the butternut squash out of the pores and skin when serving – you may eat the pores and skin for those who’d like!
Extra Stuffed Squash Recipes
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Vegetarian Stuffed Butternut Squash
Turkey isn’t the one meals that may be stuffed. Do this vegetarian model of stuffed butternut squash full of seasoned quinoa and brussels sprouts.
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Directions
Preheat oven to 350 levels.
Lower the butternut squash in half lengthwise, scoop out the seeds, and place minimize aspect up on a baking sheet lined with aluminum foil.
Brush minimize aspect of the squash with olive oil and sprinkle with salt and pepper. Cowl with a sheet of aluminum foil and bake for 45-60 minutes or till tender when poked with a fork.
In a medium sauce pan, mix the quinoa and vegetable broth. Deliver to a simmer and canopy. Cook dinner about 15-20 minutes or till broth is absorbed. Put aside.
Put the brussels sprouts in a meals processor and course of till finely chopped/shredded.
In a skillet, soften the butter. Add the chopped onion, sage, and brussels sprouts. Cook dinner over medium-high warmth, stirring continuously till brussels sprouts start to brown and onion is translucent.
Mix the quinoa, sprout combination, olives, balsamic, and feta.
Scoop out the flesh of the butternut, leaving about 1/3-1/2 inch of pulp within the pores and skin. In a small bowl, mash the scooped out squash nicely after which add the the quinoa. Stir till mixed.
Spoon quinoa combination into the hollowed out portion of the butternut squash. Bake for one more 10 minutes and serve.
Notes
Vitamin
Serving: 1serving | Energy: 254kcal | Carbohydrates: 31g | Protein: 6g | Fats: 13g | Saturated Fats: 5.5g | Ldl cholesterol: 22mg | Sodium: 355mg | Fiber: 5g | Sugar: 4.5g
