Savory Stuffed Butternut Squash: A Fall Feast

Butternut squash, with its vibrant orange hue and subtly sweet flavor, is a quintessential symbol of autumn. While often relegated to sweet dishes like pies and soups, this versatile squash shines equally brightly in savory applications. This recipe elevates the humble butternut squash into a show-stopping centerpiece – a savory stuffed creation bursting with flavor and texture. Forget bland side dishes; this is a complete meal, perfect for a weeknight dinner or a festive gathering. We’ll explore a deeply flavorful stuffing, packed with hearty grains, fragrant vegetables, savory herbs, and a touch of umami richness. Get ready to transform your butternut squash into a culinary masterpiece!

Why You’ll Love This Savory Stuffed Butternut Squash

* **Flavor Explosion:** The combination of sweet squash, savory stuffing, and aromatic herbs creates a truly unforgettable flavor profile.
* **Versatile and Adaptable:** This recipe is easily customizable to suit your dietary needs and preferences. Swap out grains, vegetables, or proteins to create your perfect filling.
* **Visually Stunning:** The vibrant colors of the squash and stuffing make this dish a beautiful addition to any table.
* **Hearty and Satisfying:** Packed with fiber, vitamins, and minerals, this stuffed butternut squash is a nutritious and filling meal.
* **Perfect for Meal Prep:** Leftovers are delicious and reheat well, making this a great option for meal prepping.

Ingredients You’ll Need

* **Butternut Squash:** Choose a medium-sized butternut squash, about 2-3 pounds, that feels heavy for its size.
* **Quinoa (or other grain):** Quinoa provides a nutty flavor and fluffy texture. Other good options include wild rice, farro, or brown rice.
* **Vegetables:**
* **Onion:** Adds a savory base to the stuffing.
* **Celery:** Contributes a subtle crunch and aromatic flavor.
* **Carrots:** Provide sweetness and color.
* **Mushrooms:** Adds an earthy and umami depth. Cremini or shiitake mushrooms work well.
* **Spinach (or other leafy green):** Adds nutrients and a touch of bitterness to balance the sweetness.
* **Dried Cranberries (optional):** Adds a touch of sweetness and chewiness.
* **Pecans or Walnuts (optional):** Provides a satisfying crunch and nutty flavor.
* **Fresh Herbs:** Fresh sage, thyme, and rosemary bring a vibrant aroma and flavor. Dried herbs can be used as a substitute, but fresh is preferred.
* **Vegetable Broth:** Adds moisture and flavor to the stuffing.
* **Olive Oil:** For sautéing the vegetables.
* **Balsamic Glaze (optional):** A drizzle of balsamic glaze adds a touch of sweetness and acidity to finish the dish.
* **Spices:** Salt, pepper, garlic powder, onion powder.

Detailed Ingredient List

* 1 medium butternut squash (about 2-3 pounds)
* 1 cup uncooked quinoa (or other grain)
* 2 cups vegetable broth (plus more for cooking quinoa)
* 1 tablespoon olive oil
* 1 medium yellow onion, diced
* 2 celery stalks, diced
* 2 carrots, diced
* 8 ounces cremini mushrooms, sliced
* 5 ounces fresh spinach, roughly chopped (about 5 cups)
* 1/2 cup dried cranberries (optional)
* 1/2 cup pecans or walnuts, chopped (optional)
* 2 tablespoons fresh sage, chopped
* 2 tablespoons fresh thyme, chopped
* 1 tablespoon fresh rosemary, chopped
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* Salt and freshly ground black pepper to taste
* Balsamic glaze for drizzling (optional)

Equipment You’ll Need

* Large baking sheet
* Parchment paper (optional, for lining the baking sheet)
* Large skillet or sauté pan
* Measuring cups and spoons
* Sharp knife
* Cutting board
* Spoon for scooping out squash seeds

Step-by-Step Instructions

Part 1: Preparing the Butternut Squash

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup (optional).
2. **Prepare the Squash:** Wash the butternut squash thoroughly. Carefully cut the squash in half lengthwise, from stem to bottom. A sharp, heavy knife is essential for this step. You may need to use some force.
3. **Remove the Seeds:** Use a spoon to scoop out the seeds and stringy fibers from the center of each squash half. Discard the seeds or save them for roasting later.
4. **Season the Squash:** Brush the cut surfaces of the squash with olive oil. Season generously with salt, pepper, garlic powder, and onion powder.
5. **Roast the Squash:** Place the squash halves cut-side up on the prepared baking sheet. Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. The roasting time will depend on the size of your squash.
6. **Cool Slightly:** Once the squash is roasted, remove it from the oven and let it cool slightly while you prepare the stuffing. This makes it easier to handle.

Part 2: Preparing the Quinoa (or Other Grain)

1. **Rinse the Quinoa:** Rinse the quinoa thoroughly under cold water for a few minutes to remove any bitterness. This step is important for improving the flavor and texture of the quinoa.
2. **Cook the Quinoa:** In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed. Follow package instructions for other grains like wild rice or farro.
3. **Fluff and Set Aside:** Once cooked, fluff the quinoa with a fork and set it aside.

Part 3: Preparing the Stuffing

1. **Sauté the Vegetables:** Heat olive oil in a large skillet or sauté pan over medium heat. Add the diced onion, celery, and carrots and cook for 5-7 minutes, or until the vegetables are softened.
2. **Add the Mushrooms:** Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until the mushrooms are browned and softened. The mushrooms will release moisture, so continue cooking until the moisture has evaporated.
3. **Add the Spinach:** Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes. Stir frequently to ensure the spinach cooks evenly.
4. **Combine the Ingredients:** Add the cooked quinoa (or other grain) to the skillet along with the dried cranberries (if using), pecans or walnuts (if using), fresh sage, fresh thyme, and fresh rosemary. Season with salt and pepper to taste.
5. **Stir Well:** Stir all the ingredients together until well combined. Taste and adjust seasonings as needed.

Part 4: Stuffing and Baking the Squash

1. **Stuff the Squash:** Spoon the stuffing mixture into the roasted butternut squash halves, packing it in firmly. Mound the stuffing slightly above the edges of the squash.
2. **Bake the Stuffed Squash:** Return the stuffed squash halves to the baking sheet and bake for another 15-20 minutes, or until the stuffing is heated through and the top is lightly browned.
3. **Garnish and Serve:** Remove the stuffed butternut squash from the oven and let it cool slightly before serving. Drizzle with balsamic glaze (if using) and garnish with fresh herbs, if desired. Serve warm and enjoy!

Tips and Variations

* **Customize the Vegetables:** Feel free to add or substitute other vegetables based on your preferences. Diced sweet potatoes, Brussels sprouts, or bell peppers would all be delicious additions.
* **Add Protein:** For a heartier meal, add cooked sausage, ground beef, or lentils to the stuffing.
* **Make it Vegan:** Ensure the vegetable broth you use is vegan. You can also use nutritional yeast to add a cheesy flavor to the stuffing.
* **Use Different Grains:** Experiment with different grains like wild rice, farro, or barley to create a variety of textures and flavors.
* **Add Cheese:** Sprinkle grated Parmesan or Gruyere cheese over the stuffed squash during the last few minutes of baking for a cheesy topping.
* **Roast the Seeds:** Don’t discard the squash seeds! Toss them with olive oil, salt, and pepper and roast them in the oven until crispy for a delicious snack.
* **Make Ahead:** The stuffing can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply stuff the squash and bake as directed when ready to serve.
* **Spice it Up:** Add a pinch of red pepper flakes to the stuffing for a touch of heat.
* **Sweeten it Up:** Add a tablespoon or two of maple syrup or honey to the stuffing for a touch of sweetness to complement the savory flavors.

Serving Suggestions

This savory stuffed butternut squash is a complete meal on its own, but it also pairs well with a variety of side dishes.

* **Salads:** A simple green salad with a vinaigrette dressing is a refreshing accompaniment.
* **Roasted Vegetables:** Roasted Brussels sprouts, asparagus, or green beans would complement the squash nicely.
* **Cranberry Sauce:** A tart cranberry sauce provides a delicious contrast to the savory flavors.
* **Bread:** Serve with crusty bread for soaking up the delicious juices.

Storage Instructions

* **Refrigerate:** Leftover stuffed butternut squash can be stored in the refrigerator in an airtight container for up to 3 days.
* **Reheat:** Reheat the stuffed squash in the oven at 350°F (175°C) until heated through, or microwave on medium power until warmed.
* **Freeze:** While not ideal, you can freeze leftover stuffed butternut squash. Wrap each half tightly in plastic wrap and then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

(Per serving, based on 4 servings):

* Calories: 400-500
* Protein: 10-15g
* Fat: 20-25g
* Carbohydrates: 50-60g
* Fiber: 10-15g

(Note: Nutritional information is approximate and will vary depending on the specific ingredients used.)

Conclusion

This savory stuffed butternut squash recipe is a testament to the versatility and deliciousness of seasonal ingredients. It’s a dish that’s both satisfying and visually appealing, perfect for impressing guests or simply enjoying a comforting meal on a chilly autumn evening. With its customizable stuffing and easy-to-follow instructions, this recipe is sure to become a new favorite in your fall repertoire. So, gather your ingredients, preheat your oven, and get ready to experience the magic of savory stuffed butternut squash!

Enjoy your culinary adventure!