Introduction

Thanksgiving is the perfect time to celebrate seasonal ingredients, and this Thanksgiving Stuffed Butternut Squash with Cranberry Pecan Filling is a showstopper on any holiday table. With its combination of sweet, nutty, and tart flavors, this dish is an ideal plant-based alternative or side dish for your Thanksgiving feast. The roasted butternut squash serves as a hearty base, while the stuffing features a delightful mix of cranberries, pecans, quinoa, and aromatic herbs that offer a satisfying combination of textures and flavors. Whether you’re catering to vegans, vegetarians, or simply looking to add a colorful, flavorful dish to the menu, this recipe delivers both taste and visual appeal.

Ingredients:

For the Stuffed Squash:

• 2 medium butternut squashes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon cinnamon (optional for a warm, festive note)

For the Cranberry Pecan Filling:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon maple syrup (optional for sweetness)

Garnishes (Optional):

• Fresh parsley, chopped
• Pomegranate seeds for a pop of color
• A sprinkle of vegan Parmesan or goat cheese for non-vegan options

Preparation:

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and sprinkle with salt, pepper, and cinnamon (if using).
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the oven for 40-50 minutes, or until the flesh is tender and can easily be pierced with a fork.
6. Once done, remove the squash from the oven and set aside to cool slightly while you prepare the filling.

Step 2: Cook the Quinoa

1. While the squash is roasting, rinse 1 cup of quinoa under cold water.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed the liquid and is fluffy.
4. Remove from heat and fluff the quinoa with a fork. Set it aside.

Step 3: Prepare the Cranberry Pecan Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the finely diced onion and cook for 3-4 minutes, until it becomes soft and translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the chopped pecans and cook for 2-3 minutes, allowing them to toast lightly.
5. Add the dried cranberries, fresh sage, rosemary, cinnamon, nutmeg, salt, and pepper. Stir to combine and cook for 1-2 minutes, allowing the flavors to meld.
6. Add the cooked quinoa to the skillet and stir everything together. Drizzle with maple syrup (if using) and adjust seasoning to taste. Remove from heat.

Step 4: Stuff the Squash

1. Once the butternut squash has cooled slightly, scoop out a small portion of the flesh from the center of each squash half, leaving about a 1-inch border around the edges. You can save the scooped-out squash for another recipe, like a soup or mash.
2. Fill each squash half generously with the cranberry pecan quinoa mixture, pressing the filling down slightly to ensure it’s packed well.

Step 5: Bake the Stuffed Squash

1. Once stuffed, return the squash to the oven and bake for an additional 10-15 minutes, just to heat through and allow the flavors to meld.
2. Remove from the oven and let cool for a few minutes before serving.

COOKING Notes:

• Butternut Squash: Make sure the squash is fully roasted and tender before stuffing, as it will be difficult to work with if undercooked. The flesh should be soft and easy to scoop.
• Filling: Feel free to customize the filling by adding other seasonal ingredients such as roasted chestnuts, sautéed mushrooms, or even wild rice for a more earthy flavor. You can also replace quinoa with farro or couscous for different textures.
• Nuts: If you need a nut-free version, swap the pecans for toasted sunflower seeds or pumpkin seeds for a similar crunchy element.

Serving Suggestions:

This Thanksgiving Stuffed Butternut Squash makes a stunning centerpiece for your holiday table, but here are some additional ideas for serving:

• Pair with roasted Brussels sprouts or green beans for a complete plant-based meal.
• Serve alongside a savory gravy or drizzle with balsamic glaze for added richness.
• For a festive presentation, garnish with pomegranate seeds and fresh parsley just before serving to add a bright pop of color.

Tips:

• Meal Prep: The filling can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat and stuff the squash before serving.
• Make It Gluten-Free: The recipe is naturally gluten-free when made with quinoa, but always double-check the ingredients for any potential cross-contamination.
• Vegan Options: This recipe is already vegan, but if you want a creamier filling, you can add some vegan feta or a drizzle of tahini to the stuffing.
• Leftovers: If you have leftovers, the stuffed squash reheats well in the oven or microwave. You can also scoop out the filling and mix it with additional roasted vegetables for a delicious salad or grain bowl.

Prep Time:

• 20 minutes

Cooking Time:

• 50 minutes (including roasting time)

Total Time:

• 1 hour 10 minutes

Nutritional Information (Per Serving):

• Calories: 380-420
• Protein: 7g
• Sodium: 250mg
• Carbohydrates: 65g
• Fiber: 10g
• Fat: 14g

Conclusion

This Thanksgiving Stuffed Butternut Squash with Cranberry Pecan Filling is not only a festive and visually appealing dish but also an incredibly delicious way to celebrate the season. The combination of roasted butternut squash, tangy cranberries, crunchy pecans, and aromatic herbs creates a mouthwatering experience that will leave your guests asking for seconds. Perfect as a main dish for vegetarians or vegans or as a hearty side for everyone else, this stuffed squash is sure to become a holiday tradition. Whether you’re looking for a healthier option or simply want to try something new, this recipe will add vibrant flavors and seasonal flair to your Thanksgiving spread.

Thanksgiving Stuffed Butternut Squash with Cranberry Pecan Filling

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• Author: Imili Johnson
• Total Time: 1 hour 10 minutes

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Ingredients

Scale 1x2x3x

For the Stuffed Squash:

• 2 medium butternut squashes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon cinnamon (optional for a warm, festive note)

For the Cranberry Pecan Filling:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon maple syrup (optional for sweetness)

Garnishes (Optional):

• Fresh parsley, chopped
• Pomegranate seeds for a pop of color
• A sprinkle of vegan Parmesan or goat cheese for non-vegan options

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Instructions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and sprinkle with salt, pepper, and cinnamon (if using).
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the oven for 40-50 minutes, or until the flesh is tender and can easily be pierced with a fork.
6. Once done, remove the squash from the oven and set aside to cool slightly while you prepare the filling.

Step 2: Cook the Quinoa

1. While the squash is roasting, rinse 1 cup of quinoa under cold water.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed the liquid and is fluffy.
4. Remove from heat and fluff the quinoa with a fork. Set it aside.

Step 3: Prepare the Cranberry Pecan Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the finely diced onion and cook for 3-4 minutes, until it becomes soft and translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the chopped pecans and cook for 2-3 minutes, allowing them to toast lightly.
5. Add the dried cranberries, fresh sage, rosemary, cinnamon, nutmeg, salt, and pepper. Stir to combine and cook for 1-2 minutes, allowing the flavors to meld.
6. Add the cooked quinoa to the skillet and stir everything together. Drizzle with maple syrup (if using) and adjust seasoning to taste. Remove from heat.

Step 4: Stuff the Squash

1. Once the butternut squash has cooled slightly, scoop out a small portion of the flesh from the center of each squash half, leaving about a 1-inch border around the edges. You can save the scooped-out squash for another recipe, like a soup or mash.
2. Fill each squash half generously with the cranberry pecan quinoa mixture, pressing the filling down slightly to ensure it’s packed well.

Step 5: Bake the Stuffed Squash

1. Once stuffed, return the squash to the oven and bake for an additional 10-15 minutes, just to heat through and allow the flavors to meld.
2. Remove from the oven and let cool for a few minutes before serving.

• Prep Time: 20 minutes
• Cook Time: 50 minutes (including roasting time)

Nutrition

• Calories: 380-420
• Sodium: 250mg
• Protein: 7g