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roasted butternut squash halves stuffed with quinoa, red cranberries, and pecans, in a wide horizontal shot on a rustic platter with sage leaves scattered around, warm holiday light, shallow depth of field, landscape orientation

Stuffed Butternut Squash with Cranberries and Pecans

Roasted butternut squash filled quinoa, cranberries, and pecans.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 butternut squash halved
  • 2 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 tbsp chopped sage
  • 1/2 tsp salt

Method
 

  1. Halve the squash, scoop out the seeds, and brush the cut sides with olive oil.
  2. Roast cut-side down at 400F for about 35 minutes until tender.
  3. Toss the cooked quinoa with cranberries, pecans, sage, and salt.
  4. Flip the squash, scoop a little flesh to widen the cavity, and pile in the filling.
  5. Return to the oven for 10 minutes to warm through and lightly toast the top.

Notes

Toast the pecans first for a deeper, nuttier flavor.