Hearty Stuffed Butternut Squash

This Hearty Stuffed Butternut Squash is one of those dishes I love to make when I want something both nourishing and comforting. The sweetness of roasted squash pairs perfectly with the nutty quinoa filling, vibrant vegetables, and the richness of Gruyère cheese. It’s a colorful, flavor-packed vegetarian main that feels as cozy as it looks.

Why You’ll Love This Recipe

I love how satisfying this dish is—it’s packed with wholesome ingredients like quinoa, chickpeas, and roasted red peppers, making it as nutritious as it is delicious. The combination of textures—from creamy squash to crunchy hazelnuts—makes every bite interesting. It’s also a beautiful dish to serve for family dinners or festive gatherings because it looks stunning straight out of the oven and smells amazing as it bakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Squash
2 small butternut squash, cut in half lengthwise and seeds removed
2½ tablespoons olive oil
1¼ cups corn kernels

Filling
1 cup quinoa
2 cups water or vegetable broth
One 14-ounce can chickpeas, drained
1 bunch scallions, thinly sliced
1 cup chopped roasted red peppers
½ cup chopped fresh parsley
1 cup chopped hazelnuts
⅓ cup olive oil
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
⅓ cup shredded Gruyère cheese

Directions

1. I preheat the oven to 200°C (400°F). I place the butternut squash halves cut side up on a baking sheet, brush them with olive oil, and season with salt and pepper. Then I roast them for about 40 minutes, or until the flesh is tender and lightly caramelized.
2. While the squash roasts, I prepare the filling. I rinse the quinoa under cold water, then combine it with the water or vegetable broth in a saucepan. I bring it to a boil, reduce the heat, and let it simmer for about 15 minutes, until all the liquid is absorbed and the quinoa is fluffy.
3. In a large bowl, I mix the cooked quinoa with chickpeas, corn kernels, roasted red peppers, scallions, parsley, and hazelnuts.
4. In a small bowl, I whisk together the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. I pour this dressing over the quinoa mixture and toss everything together until evenly coated.
5. Once the squash is cooked, I scoop out a little flesh from the center to create space for the filling (I like to mash the extra squash into the filling so nothing goes to waste).
6. I spoon the quinoa mixture into each squash half, pressing it in slightly to pack it. I sprinkle the shredded Gruyère cheese on top.
7. I return the stuffed squash to the oven for another 10–12 minutes, just until the cheese melts and turns golden.

Servings and Timing

This recipe serves 4 people generously and takes about 1 hour total—40 minutes to roast the squash and around 20 minutes to prepare and assemble the filling.

Variations

I sometimes swap the hazelnuts for walnuts or almonds if that’s what I have on hand. For a vegan version, I skip the Gruyère cheese or replace it with a dairy-free alternative. I also like to add a handful of spinach or kale to the filling for extra greens. If I want a bit more heat, I add a pinch of chili flakes or some smoked paprika.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the stuffed squash halves in a preheated oven at 180°C (350°F) for about 15 minutes, until warmed through. The microwave works too, but I prefer the oven because it keeps the texture crisp. These also freeze well—just wrap them tightly and reheat directly from frozen for a quick, hearty meal.

FAQs

Can I make this recipe ahead of time?

Yes, I often roast the squash and prepare the filling a day in advance, then assemble and bake it when I’m ready to serve.

Can I use a different grain instead of quinoa?

Absolutely, I’ve made it with couscous, bulgur, or farro—they all work beautifully.

What can I use instead of hazelnuts?

I like using almonds, pecans, or walnuts if hazelnuts aren’t available.

Can I make this vegan?

Yes, I skip the Gruyère cheese or use a plant-based cheese substitute.

How can I tell when the squash is fully cooked?

I check that the flesh is tender when pierced with a fork and starting to caramelize around the edges.

Can I use frozen corn?

Yes, frozen corn works perfectly—just thaw it before mixing it into the filling.

What can I serve with this dish?

I like serving it with a green salad or roasted vegetables for a complete meal.

How do I prevent the filling from getting soggy?

I make sure the quinoa is well-drained and the dressing is lightly tossed so it’s moist but not wet.

Can I add meat to this recipe?

Yes, for a non-vegetarian version, I sometimes add cooked chicken or crumbled sausage to the filling.

How long does it keep?

It stays fresh for about 4 days in the fridge and up to 2 months in the freezer when properly sealed.

Conclusion

This Hearty Stuffed Butternut Squash is a wholesome, flavorful dish that I turn to whenever I want something both satisfying and nourishing. The sweet roasted squash, nutty quinoa, crunchy hazelnuts, and melty Gruyère cheese come together beautifully for a meal that feels comforting yet fresh. It’s perfect for cozy dinners, holiday tables, or meal prep days when I want something both healthy and delicious.

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