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Vegetarian, Meal soups and plant based

Stuffed butternut squash with quinoa and feta

Stuffed butternut squash with quinoa and feta is a vegetarian dish for 4 people, ready in 65 minutes, medium difficulty, at €2.40 per serving. The key to success is roasting the squash until the flesh is fully tender, and squeezing the spinach dry so the quinoa, feta, and walnut filling stays flavorful rather than watery.

A roasted butternut squash loaded with quinoa, feta, spinach, and walnuts, it's almost a celebration dish.

Stuffed butternut squash with quinoa and feta
Total time
1 h 05
Difficulty
Medium
Cost per person
€2.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Roasted butternut squash turns soft and sweet, almost creamy when you scoop it with a spoon. It becomes a natural bowl for a quinoa filling that adds bite, spinach that brings freshness and color, and feta that salts and sharpens the whole thing. Chopped walnuts on top give it a welcome crunch.

This dish takes a bit of organizing, between roasting the squash, cooking the quinoa, and putting the filling together, but none of it is difficult. It works well for an unhurried Sunday, or for a dinner with vegetarian guests who want something more substantial than a salad. Mon Chou saves it for evenings when you have a little extra time.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 2
  • Fresh spinach 200 g
  • Onion 1
  • Garlic 1 cloves

Pantry

  • Quinoaoften in the pantry 200 g
  • Walnutsoften in the pantry 40 g
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 150 g

Allergens Lactose, Tree nuts

The step by step recipe

  1. Cut the squash in half, remove the seeds, brush with oil, season with salt, and roast cut side up at 200°C. 40 min

    Poke the flesh, it should give way without resistance.

  2. Meanwhile, cook the rinsed quinoa in twice its volume of salted water. 12 min

    Let it sit covered to swell, the grains will turn out light.

  3. Sauté the onion and garlic in oil, then add the spinach and cumin until the spinach wilts. 5 min

    Squeeze the spinach to remove excess water, otherwise the filling will be soggy.

  4. Mix the quinoa, spinach, crumbled feta, and chopped walnuts together.

    Save a bit of feta and walnuts for topping.

  5. Scoop out the squash halves slightly, fill with the stuffing, and return to the oven. 10 min

    Don't scoop too deep, the flavorful flesh is meant to be eaten too.

Our tips to get it right

  • Pick butternut squashes of similar size and shape, they'll cook evenly and be easier to fill.
  • Drain the cooked quinoa well, excess water waterlogs the filling and keeps the feta from blending in properly.
  • If the squash skin still resists after 40 minutes, add 5 minute increments rather than raising the oven temperature.

The variations

  • Swap the feta for fresh goat cheese for a milder, less salty flavor.
  • For a nut free version, skip the walnuts and add toasted pumpkin seeds for crunch instead.
  • For a faster version, use precooked store bought quinoa and cut the filling prep time in half.

What to serve it with

  • A well dressed green salad
  • Toasted country bread
  • Fresh apple or pear juice

Storage

The stuffed squash keeps for 2 to 3 days in the fridge in a sealed container. It reheats well in the oven or microwave. It can be frozen, but the squash texture softens once thawed, so it's best saved for meals without guests.

Questions about this dish

Can you make stuffed butternut squash ahead of time?

Yes, roast the squash and prepare the filling the day before, then assemble and reheat in the oven when ready to serve. Allow about 15 minutes at 180°C to warm it through.

How do you know when the squash is fully roasted?

Poke the flesh with the tip of a knife, it should give way without resistance. If the skin is still firm, add 5 more minutes at a time.

Can you replace the quinoa with another grain?

Yes, bulgur or brown rice both work well and give a similar texture. Just adjust the cooking time to what's listed on the package.

How do you keep the filling from getting too watery?

Squeeze the cooked spinach firmly in your hands or a strainer before mixing it with the quinoa. This step makes all the difference for a filling that holds together.

How long does it take to make a stuffed butternut squash with quinoa, feta, and walnuts?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a stuffed butternut squash with quinoa, feta, and walnuts?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a stuffed butternut squash with quinoa, feta, and walnuts cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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