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Butternut Squash Stuffed With Rice/Quinoa


  • 1 large butternut squash

  • 1 tablespoon olive oil

  • 1/2 onion, diced (optional)

  • 2 cloves garlic, minced (optional)

  • 1 cup uncooked quinoa or brown rice

  • 11⁄2 cups vegetable broth

  • 1⁄4 cup diced celery

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh sage, chopped

  • 1⁄2 cup toasted walnuts, chopped

  • 1⁄2 cup dried cranberries

  • Salt and pepper to taste


  1. Preheat oven to 180 °C. Cut butternut squash in half lengthwise and scoop out seeds. Drizzle flesh with olive oil and season with salt and pepper. Place face down on a baking sheet. Roast 40 minutes until fork tender.

  2. In a saucepan, sauté onion and garlic in olive oil until translucent. Add quinoa/rice and broth. Bring to a boil, then reduce heat and simmer 15-20 minutes until liquid is absorbed.

  3. Remove from heat and stir in celery, parsley, sage, walnuts and cranberries. Season with salt and pepper.

  4. Scoop out some of the butternut flesh to thin the walls. Fill each half with quinoa/rice mixture. Return to oven 15 minutes to warm through.

  5. Slice each half into 2-3 portions and serve. Enjoy this delicious stuffed squash!

Butternut Squash Stuffed With Rice/Quinoa
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