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Hearty Stuffed Butternut Squash

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A wholesome and comforting vegetarian main dish featuring roasted butternut squash halves stuffed with a nutty quinoa, chickpea, and roasted red pepper filling, topped with melted Gruyère cheese and crunchy hazelnuts.

Ingredients

2 small butternut squash, halved lengthwise and seeds removed

2½ tablespoons olive oil

1¼ cups corn kernels

1 cup quinoa

2 cups water or vegetable broth

1 (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, to taste

⅓ cup shredded Gruyère cheese

Instructions

  1. Preheat oven to 200°C (400°F). Place butternut squash halves cut side up on a baking sheet. Brush with olive oil, season with salt and pepper, and roast for 40 minutes or until tender and caramelized.
  2. Meanwhile, rinse the quinoa and combine with water or vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer for about 15 minutes until fluffy and all liquid is absorbed.
  3. In a large bowl, mix cooked quinoa with chickpeas, corn, roasted red peppers, scallions, parsley, and hazelnuts.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour over quinoa mixture and toss to combine.
  5. When squash is roasted, scoop out a small amount of the flesh from each half to make room for filling. Mash the scooped-out squash into the quinoa mixture if desired.
  6. Fill each squash half with the quinoa mixture and sprinkle with shredded Gruyère cheese.
  7. Return to the oven for 10–12 minutes, or until the cheese is melted and golden brown. Serve warm.

Notes

Swap hazelnuts for walnuts, pecans, or almonds if preferred.

For a vegan version, omit the Gruyère or use plant-based cheese.

Add chopped spinach or kale for extra greens.

Roast squash and prepare filling in advance for easy assembly later.

Reheat leftovers in the oven for best texture or freeze for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/hearty-stuffed-butternut-squash/