Looking for a cozy way to cook squash in the oven? This stuffed butternut squash combines tender, caramelized squash with a hearty filling of quinoa, kale, chickpeas, dried cranberries, and toasted pumpkin seeds.
It’s a colorful oven-baked squash recipe that works beautifully as a fall dinner, vegetarian main dish, or holiday side.
How to Roast Butternut Squash in the Oven
For this recipe, start by cutting the butternut squash in half and removing the seeds. There’s no need to peel the squash before cooking since the skin helps the halves hold their shape while roasting.
Bake the squash cut-side down at 400°F for about 30 minutes. Flip the halves, season with salt, add the butter and brown sugar mixture, and roast for another 30 minutes, or until tender and caramelized.
If you’re wondering how long to cook squash in the oven, plan on approximately 60 minutes total for a 2-pound butternut squash before adding the filling. Cooking time may vary depending on the size of your squash. Read on to see how to roast this delicious stuffed squash recipe!
Everything You Need to Make Stuffed Butternut Squash
Ingredients
- 1 (2-lb.) butternut squash, halved and seeded
- Kosher salt
- 2 Tbsp butter, softened
- 1 Tbsp Field Day brown sugar
- 1 cup Field Day vegetable broth
- 1/2 cup quinoa, rinsed until water runs clear
- 3 cups roughly chopped kale, from 1 bunch
- 1 (15.5-oz.) can Field Day chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Place squash halves, cut side down, on the prepared baking sheet. Bake for about 30 minutes, until the skin starts to blister in some areas.
- Flip the squash cut-side up and season thoroughly with salt. In a small bowl, mash together the butter and brown sugar, then spread the mixture over the squash. Return to the oven and bake for about 30 minutes more, until caramelized and tender.
- In a small saucepan, combine the broth, quinoa, and a pinch of salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer for 10–15 minutes, until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
- Add kale to a large skillet with 2 tablespoons of water and a pinch of salt. Cook over medium heat, stirring frequently, until wilted, about 3 minutes. Remove from heat and stir in chickpeas, cranberries, pumpkin seeds, and cooked quinoa. Set aside to cool.
- Remove the baked squash from the oven and spoon any pooled sugar syrup over the top. Fill each squash cavity with 1 cup of the quinoa mixture, then pile another cup on top. Repeat with the remaining squash and filling.
- Return to the oven for about 10 minutes, until the filling is warmed through. Serve immediately.
Keep Cookin’ with Oryana
Ready to make this Stuffed Butternut Squash? Stop by Oryana for butternut squash, quinoa, kale, chickpeas, dried cranberries, and everything else you need to bring it together.
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