Stuffed butternut squash with quinoa

Stuffed butternut squash with quinoa

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

Prep: 10 mins Cook: 1 hr


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

  • Vegetarian

Nutrition: per serving

  • kcal660
  • fat38.7g
  • saturates9.5g
  • carbs57g
  • sugars22.6g
  • fibre12.2g
  • protein21g
  • salt2.8g


  • 1 medium butternut squash
  • olive oil, for roasting
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 100g feta cheese
  • 50g toasted pine nut
  • 1 small carrot, grated (around 50g)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small bunch chives, snipped
  • juice half lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 red pepper, chopped
  • 50g pitted black olive
  • 2 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Feb, 2020
I tried making this as a stuffed butternut but it took far too long to cook. Instead I've adapted the recipe and roast the butternut in small cubes and make a filling rice dish instead (served out of the butternut squash). I use a rice and quinoa pack (1 and a half packs) and I substituted capers instead of olives (as I don't like olives) and added chopped mushrooms. I also add a bit of smoked paprika
27th Oct, 2019
This was really tasty and easy to make. I didn't have any peppers so used sun dried tomatoes instead. Will definitely make again.
30th Dec, 2018
Super tasty. I used freekha which I could myself. Will make again
11th Jun, 2018
Delicious but you need longer to cook the squash. Substituted quinoa with giant cous cous, and red pepper for red onion. I also stirred some of the cooked squash through the stuffing to make more space.
12th Jan, 2017
Scrummy dish. Didn't have any olives but substituted capers and forgot to put the chives in but was very tasty. My squash took longer to cook than the recipe but I wasn't in a rush so not a problem. Will definitely make again and probably stick to using capers as they worked so well.
21st Jan, 2016
Lovely way to prepare squash! Looks very impressive yet it's really easy to throw together. We didn't have chives or spring onions so used some diced red onion instead. We also added a handful of currants. Makes loads of stuffing - plenty for leftovers!
26th Feb, 2015
This is delicious, I skipped out the olives but kept the rest of it and it was lush, it was my first time cooking with feta and I enjoyed it. My mum doesn't like feta so I did hers with brie and she enjoyed it. There wás more than enough for people and we had some for leftovers the next couple of days!
30th Oct, 2014
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!
9th Jun, 2014
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!
4th Jun, 2014
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!


Butler64's picture
6th Nov, 2019
Could this be prepared the day before?
24th Feb, 2020
i've eaten the left overs the next day for lunch. I stored in the fridge in a tupperware box and then microwaved until piping hot when ready to eat.
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. We'd suggest cooking and serving this straightaway for best results. However, if you do need to get ahead, prepare to the end of step 2, refrigerate and then finish as in step 3. While you prepare the filling ingredients, we'd suggest putting the squash in the oven, covered with foil, to heat through for 10 mins. Remove the foil, add the filling and cook as above.
24th Nov, 2017
What would the nutritional info be if I took the feta and olives out?
goodfoodteam's picture
24th Nov, 2017
Thanks for your question. Unfortunately we are unable to offer individual nutritional adjustments.
7th Feb, 2014
Cook 50 g uncooked quinoa in 300ml veg stock or as a twist for non vegetarians in family serve with cajun chicken breasts cooked in oven for same time as squash delicious!
Want to receive regular food and recipe web notifications from us?