Name: Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 large butternut squash; 2 tablespoons olive oil; Salt and pepper, to season; 2 tablespoons salted butter, or olive oil for dairy-free & vegan; 1 medium apple, cored and diced; ½ white onion, finely diced; 1 cup chopped kale; 2 cloves garlic, minced; ¼ cup vegetable or chicken broth; ¼ cup dried cranberries; ¼ cup chopped pecans; 1 teaspoon dried thyme; 1 teaspoon dried sage; ½ teaspoon ground cinnamon; 1 cup cooked quinoa; Feta cheese, for serving (optional, not vegan or dairy-free)

Oh, I can’t wait to share this Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe with you! It’s one of those dishes that feels both cozy and fancy at the same time—perfect for when you want a meal that’s wholesome yet special. The way the sweet butternut squash pairs with the tart cranberries and crunchy pecans always surprises guests and makes for a fantastic centerpiece on any dinner table.

What I love most about this recipe is how versatile it is. Whether you’re cooking for a cozy weeknight dinner or a festive holiday gathering, it fits right in. Plus, the combination of quinoa and veggies makes it super nutritious, so you’re not just treating your taste buds but also giving your body a wholesome boost. Trust me, once you try this Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe, it’ll become a staple in your recipe collection.

Ingredients You’ll Need

All the ingredients in this Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe work beautifully together to create that perfect balance of flavors and textures. When you shop, aim for fresh and colorful produce—it really makes the dish pop and taste fresh.

Butternut squash: Look for one that feels heavy for its size with smooth skin–this means sweet and tender flesh inside.
Olive oil: A good quality extra virgin olive oil can enhance the roast with its fruity notes.
Salt and pepper: Basic, but essential for seasoning to bring out the flavors.
Salted butter or olive oil: Butter adds richness, but olive oil keeps it vegan and just as tasty.
Apple: Choose a crisp variety like Honeycrisp or Gala for sweetness and texture.
White onion: Makes the filling savory but mild enough to blend with other flavors.
Kale: Adds a nice earthy touch—be sure to remove tough stems before chopping.
Garlic: Fresh minced garlic is key to giving the filling a fragrant punch.
Vegetable or chicken broth: Adds moisture and depth to the filling—vegetable broth keeps it vegan.
Dried cranberries: These bring tart sweetness that contrasts wonderfully with squash.
Chopped pecans: Provide crunch and a buttery flavor that amps up the texture.
Dried thyme, sage, and ground cinnamon: These warm herbs and spices infuse the filling with cozy, fall-inspired notes.
Cooked quinoa: The star grain that soaks up all those amazing flavors while adding protein and body.
Feta cheese (optional): If you’re not dairy-free, this adds a salty creaminess that’s simply divine.

Variations

I like to switch things up depending on the season or who I’m cooking for. This Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe is a perfect canvas for creativity—feel free to adjust it to your taste and dietary needs.

Add sausage or ground turkey: For a meatier version, I’ve tossed in cooked Italian sausage—makes it heartier and extra comforting.
Use wild rice instead of quinoa: Wild rice works well if you want a nuttier, chewier texture.
Swap pecans for walnuts or almonds: Different nuts bring subtle flavor shifts; walnuts add earthiness, almonds bring a milder crunch.
Make it vegan: Simply omit the feta and use olive oil instead of butter—still delicious!
Add fresh herbs: Sometimes I sprinkle chopped parsley or rosemary on top after baking for a fresh herbal lift.
Boost with roasted veggies: Roasted mushrooms or sweet corn tossed into the filling add more layers of flavor.

How to Make Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by preheating your oven to 350°F (175°C). Slice the squash in half lengthwise and scoop out the seeds—don’t toss those seeds! You can roast them separately as a tasty snack. Drizzle the halves with olive oil and sprinkle salt and pepper. Place them cut-side down on a baking sheet to roast for 20 minutes, which helps soften the flesh evenly. Then, flip them cut-side up and roast for another 20 minutes until the squash is tender enough to pierce easily with a fork. If one half is fuller, scoop out some flesh so they’re even—it’ll make stuffing a breeze.

Step 2: Sauté the Filling Ingredients

While the squash roasts, melt butter (or heat olive oil) in a skillet over medium heat. I find that butter really brings out the flavors here, but olive oil works just fine if you’re avoiding dairy. Toss in the diced apple and onion, cooking until they’re soft and fragrant—around 5 minutes. Then add the kale and garlic, stirring until the kale wilts and everything smells amazing (about 2–3 minutes). This step builds a flavorful base for your quinoa stuffing.

Step 3: Combine Filling Ingredients and Seasonings

Pour in the broth followed by cranberries, pecans, thyme, sage, and cinnamon. Let it simmer briefly—this keeps everything moist and melds the flavors together. Finally, fold in the cooked quinoa until the filling looks well blended and steaming. Don’t rush this—take your time stirring so the seasonings evenly coat every bite.

Step 4: Stuff and Bake the Squash

Spoon the quinoa mixture generously into each butternut squash half, pressing down gently to pack it in. Place them back on the baking sheet and bake for another 20 minutes. This final bake crisps the top a little and lets the flavors marry beautifully. It’s one of my favorite parts—waiting that last stretch while the kitchen fills with those cozy scents.

How to Serve Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe

The image shows two halves of bright orange butternut squash with hollow centers, placed on a white marbled surface. Surrounding the squash are five white bowls arranged around the squash halves: one bowl filled with small white quinoa grains, one with dark red dried cranberries, one with chopped white onions, one with brown pecans, and a small white jug with yellow olive oil. There are also fresh green kale leaves and a sprig of thyme on the surface, adding green color and texture. The overall layout is clean and organized, with a fresh and natural look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my stuffed squash with a sprinkle of fresh thyme or even a little crumbled feta cheese if I’m not going dairy-free. The feta adds a salty tang that perfectly balances the sweetness of the squash and cranberries. A drizzle of good olive oil or a few toasted pecans on top also adds a nice finishing touch.

Side Dishes

This recipe is pretty hearty on its own, but I often serve it alongside a simple green salad with a lemon vinaigrette or roasted Brussels sprouts to add some fresh crunch. For special meals, a warm garlic bread or crusty baguette pairs beautifully to soak up any last bits of filling.

Creative Ways to Present

For holiday dinners or when I want to impress, I’ve presented each squash half on a large plate with a drizzle of balsamic glaze around it and a few edible flowers on top. It makes the dish look festive and elegant. You could also scoop the filling into petite bell peppers or hollowed-out acorn squash for smaller, individual servings that guests love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you probably will!), I like to place the stuffed squash halves in an airtight container and refrigerate. They keep well for up to 3 days. When storing, keep the filling and squash together—it helps the flavors deepen overnight.

Freezing

I’ve frozen this recipe successfully by wrapping each stuffed half tightly in foil and popping them into a freezer-safe bag. They’ll keep for around 2 months. Just be sure to thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat leftovers, I recommend warming them in the oven at 350°F for about 15-20 minutes to preserve that roasted flavor and texture. Microwaving works in a pinch but might make the squash a bit soggy—oven reheat is worth the wait!

FAQs

Can I make this Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free since it relies on quinoa instead of wheat-based grains. Just double-check your broth and any other packaged ingredients to make sure they don’t contain hidden gluten additives.
What can I substitute if I don’t have quinoa?

If you don’t have quinoa, cooked wild rice, bulgur, or even cooked farro can work as a substitute. Each will slightly change the texture and flavor, but they all soak up the spices and broth well.
Can this Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe be made vegan?

Yes! Just swap the butter for olive oil or a plant-based alternative and skip the feta cheese topping. The flavor remains rich and satisfying without any dairy.
How do I know when the butternut squash is done roasting?

The squash is done when you can easily poke it with a fork and the flesh feels tender and soft. Depending on your oven and squash size, roasting times might vary slightly, so check by piercing after the initial 40 minutes.

Final Thoughts

This Stuffed Butternut Squash with Quinoa, Cranberries, and Pecans Recipe brings together so many of my favorite flavors and textures—all roasted into one satisfying, healthy dish. Every time I make it, I feel a little pride knowing I’m serving something richly nourishing but also elegant enough to share with company. I really hope you give it a try and discover how simple it is to make something special that your whole family will enjoy. Trust me, once you make this, it’ll become one of those recipes you reach for whenever you want to wow your taste buds and fill your belly with comfort.