Roasted Butternut Squash with Quinoa & Mushroom Stuffing


  • Butternut squash, 1 medium sized squash
  • White quinoa, 1 cup raw
  • Button mushrooms, 5 cups sliced
  • Red onion, 1 cup finely chopped
  • Red pepper, 1 medium diced
  • Garlic, 3 cloves minced
  • Flat-leaf parsley, 2 cups finely chopped
  • Olive oil, 2 tsp for the stuffing + 2 tsp for the squash
  • Salt, ½ tsp for the sautéed onion/pepper/mushrooms + 1/4 tsp for the squash + 1/2 tsp for the quinoa
  • Cracked black pepper to taste
  • Pumpkin seeds, 4 tbsp
  • Water, 2 cups


  1. Heat your oven to 375.
  2. Cut the squash in half lengthwise, and remove the seeds. Brush the inside of the squash with 2 tsp of olive oil, and season with ¼ tsp of salt. Bake for 1 hour, with the two halves faced downward/flat. You will know when the squash is ready when it feels tender to the touch.
  3. In a medium sized saucepan, bring the quinoa, water, and ¼ tsp of salt to a boil. Reduce the heat to a simmer, and cook for 15-minutes. Fluff with a fork, and add it to a large mixing bowl.
  4. In a large frying pan, heat 1 tsp of olive oil over medium-high heat. Sautee the red onion until slightly caramelized, stirring frequently for about 5 minutes. Season with a ¼ tsp of salt. Add the chopped peppers to the pan and cook for about 7 minutes, stirring frequently until they are tender. Empty the cooked onion and pepper onto a plate, and set aside.
  5. Add the chopped mushrooms to the frying pan along with 1 tsp of olive oil. Season with ¼ tsp of salt and cracked black pepper. Cook the mushrooms for about 9 minutes until they are browned. Add in the minced garlic. Stir well. Cook for another 3 minutes. Toss in the chopped parsley, and cook for one minute, stirring frequently until the herb has wilted.
  6. Add the mushroom mixture to the mixing bowl with cooked quinoa, and sautéed onion/peppers.
  7. In a dry frying pan, toast the raw pumpkin seeds over medium-high heat for about 3 minutes. Stirring frequently until the seeds are golden and start to pop.
  8. Remove the cooked squash from the oven. Scoop out some of the inside flesh of the squash to make room for the filling. Stuff the squash with the quinoa, mushroom, herbed filling, and top with crunchy pumpkin seeds. Enjoy!

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