Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Butternut Squash with Pecan, Apple, and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This vegetarian stuffed butternut squash recipe combines sweet apples, crunchy pecans, savory feta, and quinoa for a delicious and hearty main dish. With minimal prep and roasting in the oven, it’s an easy, flavorful meal perfect for cozy dinners.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Butternut Squash

  • 2 small butternut squash (3 pounds total) or one large squash
  • 2 tablespoons olive oil, divided
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon black pepper, divided

Stuffing

  • 1 small onion, diced small
  • 1 apple, diced
  • 2 cups spinach, chopped
  • ¾ cup chopped pecans
  • ½ cup cooked quinoa
  • ½ cup crumbled feta cheese
  • ¼ cup dried cranberries
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • Parsley for garnish

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Make a few shallow diagonal cuts into the flesh. Drizzle with 1 tablespoon of olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Place the squash cut-side up on the baking sheet.
  2. Roast the Squash: Roast the butternut squash in the preheated oven for 45 to 55 minutes, or until the flesh is tender and lightly caramelized. This softens the squash and develops its natural sweetness.
  3. Sauté Onion and Apple: While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and apple and sauté until soft and fragrant, about 8 to 10 minutes.
  4. Add Remaining Filling Ingredients: Stir in the chopped spinach, pecans, cooked quinoa, crumbled feta, dried cranberries, dried thyme, ground cumin, ground nutmeg, and the remaining 1 teaspoon salt and ¼ teaspoon black pepper. Mix thoroughly to combine all ingredients.
  5. Create Squash Cavity and Mix Filling: Once the squash is roasted and cool enough to handle, use a spoon to scoop out a small amount of the flesh from the top portion (above the seeds) to create a cavity for the filling. Chop the scooped squash flesh and add it to the skillet mixture. Stir to combine evenly.
  6. Stuff the Squash and Finish Baking: Spoon the filling mixture evenly into the cavities of the roasted squash halves. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat everything through.
  7. Serve: Garnish with fresh parsley and serve warm as a satisfying vegetarian main dish.

Notes

  • You can substitute cooked wild rice or couscous for quinoa if preferred.
  • For a vegan version, omit feta cheese or replace with a plant-based cheese alternative.
  • Make sure the squash is fully cooked and tender before stuffing for best texture.
  • The recipe can be prepared ahead by making the filling and roasting the squash in advance, then stuffing and warming before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/stuffed-butternut-squash-with-pecan-apple-and-feta-recipe/