Name: Stuffed Roasted Butternut Squash with Goat Cheese
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 medium butternut squash, halved and seeds removed; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 cups cooked quinoa or couscous; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups spinach or kale, chopped; 1/3 cup dried cranberries or raisins; 1/3 cup walnuts or pecans, toasted and chopped; 1/3 cup goat cheese, crumbled; 1 tbsp fresh thyme or sage, chopped

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Stuffed Roasted Butternut Squash with Goat Cheese is a visually striking and deeply flavorful dish that highlights the natural sweetness of roasted squash paired with the tanginess of goat cheese. Enhanced with grains, vegetables, herbs, and sometimes nuts or dried fruit, this dish is ideal as a vegetarian main or a festive side for special occasions.

Why You’ll Love This Recipe

This recipe delivers on flavor, texture, and presentation. The soft, caramelized squash flesh contrasts beautifully with the creamy goat cheese and hearty stuffing. It’s a nourishing, plant-based option that’s satisfying and elegant, making it perfect for family dinners, holiday meals, or vegetarian entertaining. Easy to customize and prepare ahead, this dish is both practical and impressive.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butternut squash, halved and seeds removed
Olive oil
Salt
Black pepper
Cooked quinoa or couscous
Onion, finely chopped
Garlic, minced
Spinach or kale, chopped
Dried cranberries or raisins
Walnuts or pecans, toasted and chopped
Goat cheese, crumbled
Fresh thyme or sage

Directions

Preheat the oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40–45 minutes, or until tender.
While the squash roasts, prepare the stuffing. Sauté onion and garlic in a skillet with olive oil until translucent.
Add spinach or kale and cook until wilted. Stir in cooked quinoa, dried cranberries, and toasted nuts. Season with salt, pepper, and fresh herbs.
Once the squash is cooked, flip it over and gently scoop out a portion of the flesh to create room for the filling. Mix the scooped-out squash into the stuffing.
Fill the squash halves generously with the stuffing mixture and top with crumbled goat cheese.
Return to the oven and bake for 10–15 more minutes, or until the cheese is warmed and slightly browned.
Garnish with more herbs before serving.

Servings and Timing

Servings: 4 (as a main)
Prep time: 15 minutes
Cook time: 55–60 minutes
Total time: 1 hour 10 minutes

Variations

Vegan version: Omit goat cheese or replace with a plant-based alternative.
Add legumes: Mix in chickpeas or lentils for added protein.
Use different grains: Farro, wild rice, or bulgur can be used instead of quinoa.
Add spice: Incorporate a pinch of cinnamon or nutmeg for a warm autumnal flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 15 minutes or until heated through. Avoid microwaving to preserve texture, especially the crust of the roasted squash.

FAQs

Can I make this dish ahead of time?

Yes, roast the squash and prepare the filling ahead. Assemble and bake just before serving.

What does goat cheese add to the dish?

Goat cheese adds a creamy texture and tangy contrast to the sweetness of the squash and dried fruit.

Can I use acorn squash instead?

Yes, acorn squash works well and provides a similar flavor and shape for stuffing.

Is this recipe gluten-free?

Yes, if you use gluten-free grains like quinoa or certified gluten-free couscous.

Can I freeze stuffed squash?

It is best enjoyed fresh, but you can freeze the roasted squash and filling separately for up to one month.

How do I choose a ripe butternut squash?

Look for a firm squash with a matte, beige skin and no soft spots.

What can I serve with this dish?

A green salad or crusty bread complements it nicely for a balanced meal.

Can I substitute feta for goat cheese?

Yes, feta offers a similar tangy flavor and can be used in place of goat cheese.

How do I prevent the squash from becoming too soft?

Roast only until just fork-tender and avoid overbaking after stuffing.

Is this dish suitable for holidays?

Absolutely. It’s a perfect vegetarian option for Thanksgiving, Christmas, or other festive meals.

Conclusion

Stuffed Roasted Butternut Squash with Goat Cheese is a rich and satisfying vegetarian dish that’s both hearty and elegant. Combining seasonal ingredients, bold flavors, and beautiful presentation, it’s a wonderful way to showcase how delicious and nourishing plant-based meals can be. Whether served as a main course or a side, it’s sure to impress and satisfy.

Stuffed Roasted Butternut Squash with Goat Cheese

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Stuffed Roasted Butternut Squash with Goat Cheese is a flavorful and elegant vegetarian dish featuring tender roasted squash filled with a savory mixture of grains, greens, dried fruit, nuts, and creamy goat cheese. Perfect for festive meals or hearty dinners.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C).
Brush cut sides of squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Roast for 40–45 minutes until squash is tender.
Meanwhile, sauté onion and garlic in olive oil until translucent. Add spinach or kale and cook until wilted.
Stir in cooked quinoa, cranberries, nuts, herbs, salt, and pepper. Mix in some of the scooped squash flesh.
Flip roasted squash halves, scoop out a bit of flesh to make room, and mix it into the stuffing.
Fill each squash half with the stuffing and top with goat cheese.
Return to oven and bake for 10–15 minutes, until cheese is warmed and slightly browned.
Garnish with more herbs before serving.