Roasted Butternut Squash Stuffed with Quinoa and Cranberries

If you want a show-stopping vegan main, this Stuffed Butternut Squash is for you. It’s colourful, full of flavour and surprisingly simple to prepare — roughly 15–20 minutes of hands-on prep and then the oven does the rest.

Recipe Difficulty – Easy

Table of Contents

• Why this recipe works
• Ingredients
• Substitutions
• Variations
• How to make Stuffed Butternut Squash
• Leftovers & storage
• Recipe FAQs
• Recipe card

Why this recipe works

This stuffed butternut squash looks impressive on the table and delivers a balanced mix of sweet, savoury and herbaceous notes. Roasting the squash caramelises the flesh and skin while the lentil, nut and mushroom stuffing gives a satisfying, “meaty” texture without animal products.

It’s ideal as a vegan Christmas centrepiece or a hearty vegetarian Sunday roast. The combination of chestnuts, pecans, apricots and cranberries keeps it festive and naturally sweet, while tamari and mushrooms add depth of flavour.

Quick highlights:

• Easy to prepare
• Rich, festive flavours
• Colourful and satisfying
• Gluten-free and vegan-friendly

Ingredients to make Stuffed Butternut Squash

• 1 large butternut squash
• 100 g chestnuts (vacuum-packed)
• 50 g pecans
• 50 g dried apricots
• 150 g mushrooms, chopped
• 2 garlic cloves, crushed
• 1 sprig rosemary, finely chopped
• 3 sage leaves, chopped
• 1 can cooked lentils, drained and rinsed
• 1 tbsp tamari (or soy sauce)
• 1 red onion, sliced
• 2 tbsp maple syrup
• 2 tbsp dried cranberries
• Handful of kale or spinach (optional)
• String to tie the squash (optional)

See the recipe card below for exact quantities and nutrition information.

Substitutions

• Swap butternut squash for pumpkin if preferred.
• Use soy sauce instead of tamari if gluten is not a concern.
• Replace maple syrup with agave or honey (if not strictly vegan).
• Swap dried cranberries for dates or extra apricots.
• Use walnuts instead of pecans, or add extra mushrooms to keep it nut-free.

Variations

• Spicy: Add chilli flakes to the filling for a touch of heat.
• Deluxe: Serve alongside roast potatoes and smashed Brussels sprouts for a full vegetarian roast.
• Kid friendly: Omit stronger herbs or chillies; kids often love the sweetness from the squash and dried fruit.

How to make Stuffed Butternut Squash

Step 1: Preheat the oven to 200°C. Carefully slice the butternut squash lengthwise and place both halves face down on a baking tray. Roast for about 45 minutes, until tender.

Step 2: While the squash roasts, pulse chestnuts, pecans and apricots in a blender or food processor until coarse crumbs form.

Step 3: Heat 2 tbsp oil in a pan, add crushed garlic, chopped mushrooms, rosemary and sage with a pinch of salt and pepper. Cook a couple of minutes, then stir in the drained lentils, tamari and the blended nut mixture. Cook together for 3–5 minutes until heated through.

Step 4: In a small pan, sauté the sliced red onion briefly, then add maple syrup and cranberries and cook for a further 4–5 minutes until sticky and softened.

When the squash is roasted, scoop out and discard the seeds, then hollow out an even channel in each half to make room for the filling. Mix the scooped squash flesh into the lentil mixture, refill both halves generously, top with the maple-cranberry onions and a handful of kale or spinach if using. Tie with string to help hold the halves together, then return to the oven for 15 minutes at 200°C.

Hint: The string helps keep the squash closed while it finishes baking but it’s optional.

Leftovers

This dish is best served hot from the oven, but you can assemble it ahead and bake when needed. Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently and slice to serve. Freezing is not recommended because the texture of the squash and stuffing changes when frozen.

Recipe FAQs

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Dinner

Butternut Squash and Chickpea Curry

Lunch

Pumpkin and Butternut Soup

Dinner

Christmas Nut Roast

Dips/Sauces

Homemade Cranberry Sauce

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