Quinoa Stuffed Butternut Squash

The Holiday season is fast approaching and I want to share a Butternut Squash recipe that is sure to please the masses. It’s an easy to prepare dish with lots of flavor that will impress your guests and have them asking for a another helping! My favorite thing about this dish is the fact that it’s both delicious and nutritious. 

Quinoa. It’s ever present in restaurants, cooking shows, online recipes and even commercials mocking people attempting to pronounce the darn word. I remember having trouble myself when I was first challenged with pronouncing it! KEENWAH. I won’t get into the plethora of health benefits this grain provides to you but I will say it’s a superfood and you should feel pretty darn good about incorporating it into your diet. 


Did you know that studies have shown Orange to be the most appetizing color to people? Maybe that’s why Mac & Cheese is a pretty universal favorite. 


Pretty little Butternut halves on their baking sheet before being roasted. 


I enjoyed my dinner with a nice glass of Red wine after a long week. I hope everyone enjoys the recipe! 


Ingredients (For 2 People): 

  • 1 Whole Butternut Squash (Cut in Half with seeds removed)
  • 1/2 Cup Quinoa
  • 1 Cup Baby Kale or Spinach
  • 1/2 Cup Mushrooms
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1/4 Cup Apple Cider
  • 1 Tbsp. Balsamic Glaze
  • 3 Garlic Gloves (Chopped)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper


  1. Preheat oven to 425. Cut the Butternut Squash in half. Drizzle with Extra Virgin Olive Oil and sprinkle some Salt and Pepper on each half and place on a lined baking sheet. Bake at 425 for 35-45 minutes or until tender.  
  2. Add 1 Tbsp. EVOO to a saute pan. Once warmed, add Kale, Mushrooms, Garlic, Balsamic Glaze, salt and pepper. Saute this mixture until Kale is wilted and it is well combined. 
  3. Cook the Quinoa according to package instructions. Once done, add to the saute pan with the Kale mixture. Add the Apple Cider Vinegar and more salt and pepper to taste. 
  4. Remove Squash from the oven. Let it cool for a few minutes or until you’re able to handle it. Scoop out the insides leaving about an inch border around the squash. (You can save this filling for another recipes or save it as a side dish for the week to come). Reduce oven heat to 375.
  5. Add Kale filling to the squash halves and bake another 10 minutes at 375. I like to drizzle a little more Balsamic on the Squash before the second round of baking.
  6. Enjoy your dinner! 

Servings: 2 people (1/2 stuffed squash per person)

Follow me on Instagram (@marthagraceb) and tag #rootandrevelry so I can see you enjoying the recipe!

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