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Vegetarian, Busy evenings

Stuffed butternut squash with quinoa

Stuffed butternut squash with quinoa is a vegetarian dish for 4, ready in 1 hour, rated easy, at €2.10 per serving. Roasted squash halves are filled with quinoa, mushrooms and parsley, then topped with melted cheese. The key is scoring the flesh in a crosshatch pattern, which lets heat reach the center and keeps it tender.

Roasted butternut squash halves filled with quinoa, vegetables and melted cheese, a generous seasonal dish.

Stuffed butternut squash with quinoa
Total time
1 h
Difficulty
Easy
Cost per person
€2.10
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Butternut squash turns tender and slightly sweet as it roasts, while the quinoa keeps a bit of bite under the melted cheese. White mushrooms, sautéed with onion and garlic, add savory depth without weighing the dish down. Fresh parsley stirred in at the end brightens the whole thing.

This is a dish that stands out during fall and winter, when squash is at its best. It works for a slightly more relaxed weeknight dinner, with each person getting their own half squash like an individual plate, and it also suits a Sunday meal with vegetarian friends or anyone curious to try something different. Mon Chou suggests it as a way to skip meat for a night without losing the hearty, generous feel of the meal.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 2
  • White mushrooms 250 g
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 sprigs

Pantry

  • Quinoaoften in the pantry 200 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded Swiss cheese 120 g

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 200°C. Cut the squashes in half, remove the seeds, brush with oil and bake cut side up. 35 min

    Poke the flesh with a fork, you'll know it's tender when it goes in easily.

  2. Cook the quinoa in salted water, then drain it. 12 min

    Rinse it first, it's less bitter that way.

  3. Sauté the onion, garlic and sliced mushrooms in the oil. 8 min

    Let the liquid from the mushrooms evaporate before seasoning with salt.

  4. Mix the quinoa with the mushrooms and parsley, and scoop out a bit of the squash flesh to make room for the filling.

    Save the scooped out flesh and stir it into the filling, nothing goes to waste.

  5. Fill the squash halves, sprinkle with Swiss cheese and broil until golden. 12 min

    Finish under the broiler at the end for a golden crust.

Our tips to get it right

  • Pick squashes of similar size so they roast at the same pace, otherwise one half may overcook while the other stays firm.
  • Season the quinoa filling with salt only after mixing in everything else, since the cheese already adds saltiness during broiling.
  • If your squashes are very thick, give them a few extra minutes in the first bake before filling them, the hot filling shouldn't be what finishes cooking the squash.

The variations

  • Swap the Swiss cheese for Gruyère or crumbled blue cheese for a bolder flavor under the broiler.
  • Scatter chopped walnuts or toasted pumpkin seeds on top before broiling for some crunch.
  • For a faster version, cook the squash in chunks in a pan with a little water instead of roasting it whole, then mix it straight into the filling in a baking dish.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A light soup to start
  • A glass of sparkling apple juice

Storage

The stuffed squash keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, ideally stuffed but without the cheese topping. Reheat in the oven at 180°C until the center is hot through, to keep the texture of the flesh.

Questions about this dish

Can you swap the quinoa for something else?

Yes, cooked bulgur or rice work well instead of quinoa. Keep the same amount and just adjust the cooking time of the grain before mixing it with the mushrooms.

Can you make this dish ahead of time?

Yes, you can roast the squash and make the filling the day before, then assemble and broil right before serving. Keep both parts separate in the fridge so the flesh doesn't get soggy.

How do you know when the squash is cooked enough to stuff?

Poke the flesh with a fork, it should go in easily without resistance. If it still feels firm, give it a few more minutes in the oven before scooping it out.

What should you do with the flesh scooped out of the squash?

Don't throw it away, stir it straight into the quinoa and mushroom filling. It adds moisture and avoids waste.

How long does it take to make a stuffed butternut squash with quinoa?

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

How many calories are in a stuffed butternut squash with quinoa?

About 470 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 cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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