Stuffed Winter Squash

This dish is a true cool-weather hero. It’s healthy, hearty, and festive enough for a special dinner. Offer it as a holiday option for vegetarian guests, or serve it as a main course anytime during the fall and winter.

The stuffing here calls for tri-color quinoa but it could just as easily be a traditional (gf) bread stuffing, wild rice, or brown rice, with the same herbs and veg. Adding pancetta or Italian sausage for added flavor would be great here too.

I suggest using honeynut squash. They’re readily available in most stores these days and look like a baby butternut squash but have a distinctly sweeter and nuttier flavor and drier, denser flesh. Really any type of winter squash would work here but acorn, delicata, or honeynut squash have the best size for individual servings.

I hope you make this all season, adapt it to your tastes, and share it around a table filled with family and friends. Enjoy!

Stuffed Honeynut Squash

Stuffed Honeynut Squash

Serves 4

2 medium honeynut squash, scrubbed, halved, and seeds removed

3/4 cup quinoa (white or tr-colored)

1/2 tsp kosher salt

1/2 tsp black pepper

2 TB EVOO

1 leek, finely chopped

2 ribs celery, finely chopped

1 cup brown or white mushrooms, thinly sliced

1 cup brussels sprouts, finely shredded

1 small apple, diced

1 TB fresh sage, minced

1 TB fresh thyme, minced

1/ 4 cup pecans, chopped and toasted

2 TB pomegranate seeds, optional (for garnish)

1- Preheat the oven to 400° F. Cut the squash in half lengthwise; scoop out and discard seeds and any stringy pulp. Sprinkle the cavities with 1/4 teaspoon each salt and pepper. Line a baking sheet with parchment. Place the squash halves cut-side down on the prepared baking sheet. Roast until tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool for 10 minutes.

2- While the squash is cooking, make the quinoa. In a small saucepan, add 3/4 cup quinoa and 1 1/2 cups water. Bring to a boil, reduce to a simmer and cook, covered for about 10 minutes. Turn off heat and allow to steam with lid on until squash are roasted and cooled.

3- Lower heat to 350°F. Heat olive oil in a large nonstick pan over medium-high heat. Add leek, celery, apple, mushrooms, brussels sprouts, sage and thyme and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Remove from heat; stir in pecans.

4- When the squash halves are cool enough to handle, gently scoop 2 to 3 tablespoons of flesh from the ‘neck’ of each half, and coarsely chop. Add the chopped squash to the vegetable mixture, stirring to combine. Fluff the quinoa with a fork and add it to the vegetable mixture. Divide evenly among the squash cavities. Bake for 20-35 minutes until the stuffing is heated through and golden brown on top. Sprinkle with pomegranate seeds and enjoy!