Stuffed butternut squash with quinoa

Stuffed butternut squash with quinoa

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(11 ratings)


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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level



Serves 2 with filling leftover

A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving



  • 1 medium butternut squash
  • olive oil, for roasting
  • pinch dried oregano
  • 150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
  • 100g feta cheese
  • 50g toasted pine nuts
  • 1 small carrot, grated (around 50g)
  • small bunch chives, snipped
  • juice half lemon
  • 1 red pepper, chopped
  • 50g pitted black olives
  • 2 spring onions, chopped

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  1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
  3. Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

Recipe from, January 2012

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popandfun's picture
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Loved this - and as a meat eater I often feel there is something *missing* in vegetarian dishes, but this was very filling and yummy!! I must admit I added a bit more of some things and chucked in a few capers too. My butternut squash took ages to soften, but it was a beast of a thing. I also chucked in some chilli sauce to give it a small kick. It will be on our "veggie" menu permanently, a complete winner!

redrickshaw's picture
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Absolutely delicious! I was a bit worried that my son wouldn't like the quinoa but he ate it all - he'd like more olives and feta cheese though next time!

claudia21's picture

We really liked this, very tasty! We are both meat eaters but make a point of eating veggie quite often and this is one recipe I will save. I left out the peppers as hubby doesn't like them but we felt it didn't lose anything as was full of flavour. I couldn't find the quinoa so used wholegrain rice in a sachet that only takes 2 minutes in the micro. It was still really tasty. I served it with grilled tomatoes and they went with it so well that I think I will put some in the mixture next time. Success!

mariastone68's picture
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I fed this to my meat eating husband and eldest son - not a sound! We all loved it, I will definitely be adding it to my favourites.

bristolren's picture

Wow! This is delicious! I sautéed the red pepper separately with garlic, chives olives and oregano. Everything else was as per recipe. Superb!

cottlefish's picture

This is a great recipe - the stuffing is so easily improvised, and the cooking times were totally perfect for the squash - at least in my oven! For stuffing, I did leftover fancy mushrooms, a white onion, four cloves of garlic, the recommended quinoa, red pepper, one chopped tomato, a few chives and parsley chopped.

gokitty's picture
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Yummy and very filling, my husband didn't even complain there was no meat!

jowendel's picture
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Slightly odd combination of flavours. The freshness of the carrot, spring onions, etc just didn't work very well with the olives, pepper and feta in this dish.
My butternut squash could definitely have had longer in the oven as well, so will try that next time.