Description
Stuffed Roasted Butternut Squash with Goat Cheese is a hearty and elegant vegetarian dish combining sweet roasted squash, tangy goat cheese, grains, vegetables, and herbs. Perfect for festive meals or a cozy dinner.
Ingredients
Units
Scale
- 2 medium butternut squash, halved and seeds removed
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 cup cooked quinoa or couscous
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups spinach or kale, chopped
- 1/3 cup dried cranberries or raisins
- 1/3 cup walnuts or pecans, toasted and chopped
- 1/2 cup goat cheese, crumbled
- 1 tbsp fresh thyme or sage, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40–45 minutes or until tender.
- While squash roasts, sauté onion and garlic in olive oil until translucent.
- Add spinach or kale and cook until wilted. Stir in quinoa, cranberries, and nuts. Season with salt, pepper, and herbs.
- Remove squash from oven, flip over, and scoop out some flesh to create room for stuffing. Mix the scooped-out flesh into the stuffing mixture.
- Stuff squash halves with the mixture and top with crumbled goat cheese.
- Return to oven and bake for 10–15 minutes, until cheese is warmed and slightly browned.
- Garnish with more herbs before serving.
Notes
- Use different grains like farro or wild rice for variation.
- Substitute goat cheese with vegan alternatives for a plant-based version.
- To save time, prepare stuffing while the squash roasts.
- This dish pairs well with a fresh salad or crusty bread.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 370
- Sugar: 10g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg