Looking for a festive vegetarian dish that is easy to make? Leave your guests speechless with this wow-worthy stuffed buttercup squash recipe.
It's a perfect side dish or stand-alone entrée, and it's sure to impress.
Believe it or not, this stuffed buttercup squash recipe is much easier to make than you'd think: fix the stuffing on the stovetop, then stuff the buttercup and bake - done.
Start the dinner with these gorgeous vegetable pot pies, and don't forget to check out my secrets to a perfectly roasted turkey for a non-vegetarian dinner.
I was inspired by Green Kitchen Stories for this recipe and made small adjustments. I envy David's photo of the pumpkin. Absolutely gorgeous!
📃 Why it Works
- Easy: As impressive as this looks, it's actually effortless and made with simple ingredients. Everyone will think you've spent hours slaving in the kitchen, but that will be our little secret.
- Can be made vegan: If you are catering for vegans, omit the feta, and you have a tasty plant-based main on your hands.
- Gluten-free: Stuffed with quinoa, this buttercup is gluten-free and ideal for those with an intolerance.
- Make ahead: The best part is that it can be easily reheated so that you can make it a day or two ahead of time.
🛒 Ingredients and Notes
- Buttercup squash: Buttercup is sweet and creamy in flavor; if you like pumpkin, you'll love this!
- Quinoa: This gluten-free grain is high in protein, fiber and vitamin B.
- Vegetables: Mushrooms, kale, onion.
- Seasonings: Thyme, parsley, salt, and pepper
- Dried cranberries and almonds: To give the squash bursts of flavor and make it super festive!
- Feta cheese: This is optional, but this Greek cheese adds a great saltiness to the stuffing.
🔪 Instructions
- Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately, and let gently simmer for 10 minutes. Remove from heat, cover, and set aside for 10 minutes.
- Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.
- Add the wine, thyme, salt, and pepper, and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, and parsley. Stir to combine. Taste and adjust the flavors.
- Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup with the quinoa stuffing.
- Place the squash on a baking sheet. Replace the lid on top and bake for about an hour, depending on the oven and the squash's size and type. Check the flesh with a knife from time to time and stir around the stuffing with a spoon.
- The squash is ready when the skin is browned and bubbly, and the flesh is soft. Garnish with parsley and feta.
- You can use any size and type of winter squash or pumpkins for this recipe; remember to adjust the baking time and the amount of ingredients.
- Use pumpkin seeds instead of almonds for a nut-free alternative.
- You can use fresh or frozen cranberries instead of dried.
- Stuff the squash with wild rice and sausage.
- Substitute kale with spinach.
❓ Frequently Asked Questions
If you are planning to serve this for Christmas, it's a great make-ahead option. You can make the vegetarian stuffing for the buttercup up to 2 days ahead of time and keep it covered in the fridge. Just stuff the squash and bake it when you are ready to serve.
You can also make the whole squash a couple of days ahead of time and reheat it in the oven at 350F to serve.
The good news is, is that the leftovers taste amazing! Store them covered in the fridge for up to 4 days. They can be enjoyed cold as part of a salad or reheated in the oven (covered) at 350F until warmed through.
This stuffed butternut squash will easily work as a Christmas dinner main with your favorite sides like Mashed Potatoes with Caramelized Onions and green beans. Alternatively, serve it as a side with turkey, beef, or pork.
- Butternut Squash Barley Risotto
- Butternut Squash and Apple Soup
- Apple and Butternut Squash Lasagna
- Roasted Butternut Squash with Pecans and Blue Cheese
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Vegetarian Stuffed Buttercup Squash Recipe
Ingredients
- 1 buttercup squash, about 3 to 3 ½ pounds
- 3 tablespoons olive oil, divided
- ½ cup quinoa
- 1 onion, finely chopped
- 8 oz crimini, baby bella mushrooms, quartered
- 2 large leaves kale, stem removed and finely chopped
- 2 tablespoon white wine or water
- ½ teaspoon dried thyme
- Salt and freshly ground pepper to taste
- ½ cup dried cranberries
- ¼ cup raw almonds, coarsely chopped
- 2 stems fresh parsley, finely chopped
- 2-3 oz. feta cheese, optional
Instructions
- Cut a hole on top of the squash, shaping a lid by inserting your knife on an angle. Discard seeds and loose fibers. Rub the inside with some oil. Set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, lower the heat immediately, and let gently simmer for 10 minutes. Remove from heat, cover, and set aside for 10 minutes.
- Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.
- Add the wine, thyme, salt, and pepper, and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, and parsley. Stir to combine. Taste and adjust the flavors.
- Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup with the quinoa stuffing.
- Place the squash on a baking sheet. Replace the lid on top and bake for about an hour, depending on the oven and the size and type of the squash. Check the flesh with a knife from time to time and stir around the stuffing with a spoon.
- The squash is ready when the skin is browned and bubbly, and the flesh is soft. Garnish with parsley and feta.
Notes
- You can use any size and type of winter squash or pumpkins for this recipe, just remember to adjust the baking time and the amount of ingredients.
- Use pumpkin seeds instead of almonds for a nut-free alternative.
- You can use fresh or frozen cranberries instead of dried.
- Stuff the buttercup with wild rice and sausage.
- Substitute kale with spinach.
Leah Mueller says
Quite yummy! The quintessential autumn dish. I too made a vegan version--no feta, but I sprinkled some shredded vegan parmesan on top. I also substituted fresh sage for the parsley. Thanks for an excellent recipe!
Jas says
So happy you enjoyed it! I love that you used sage. 🙂
Laura M. says
We adjusted this recipe to fit our vegan and oil free diet. Used wild rice instead of quinoa. Whole cranberries,almonds, garlic and onions, and subbed vegan cheddar for the feta. Served this with a lentil loaf and salad. Thank you!
Jas says
Glad it worked out!
Nat says
Hi ! Made this last night. Beautifully delicious. Thank you for sharing. ❤
Jas says
Thanks so much, Nat, for trying my recipe and giving me a feedback. Much appreciated. I'm so happy you liked it! ❤
Lina says
The stuffed squash looks delicious! Thanks for sharing it at Sew It Cook It Craft It.
Jas says
Thank you very much, Lina!
Milena | Craft Beering says
Super cool presentation and I love the suggestion to top with feta cheese at the time of serving. Great pics too!
Jas says
Thanks, Milena! It tastes better with a tall glass of a cold one 😉
Lynda Hardy says
What a delicious, hearty vegetarian dish! Thanks for sharing with Party in Your PJs!
Jas says
Thank you, Lynda! It is really a satisfying dish for eyes and mouth 🙂
Judee@gluten free A-Z Blog says
What an amazing presentation for this healthy delicious looking Squash that would make a spectacular Thanksgiving side. Pinning
Jas says
Thank you so much, Judee! Happy Thanksgiving!
Stephanie says
This looks so delicious! It's nice to serve up a vegetarian option along with the Thanksgiving feast. Thanks for sharing your delicious recipe on this week's Sunday Dinner Bell!
Jas says
Thank you, Stephanie! It a good side dish for meat eaters and a great main dish for vegetarians 🙂
Maisy says
This looks soooo good, Jas! I have featured you at the Friday Favorites linky party this week. Come check it out!
Jas says
Thank you so much, Maisy! I'm thrilled 😀
Kelly @ Kelly Lynns Sweets and Treats says
Looks so yummy! Thanks for linking up at Friday Frenzy Link Party! Pinned!
Jas says
Thank you, Kelly!
Colleen says
This truly is a vegetarian dish I need to try! Meat or no meat, it sounds fantastic! Thanks for sharing on Fiesta Friday! Faith, Hope, Love, & Luck - Colleen
Jas says
Hi, Colleen! It truly is yummy. It can be easily modified too, so if someone can't go without meat for a meal, it can be added 🙂
Leslie says
How cute is that little squash! Love the idea of serving a hot stuffed squash for a holiday meal. My husband's cousin eats vegan most of the time and would LOVE this recipe. Definitely passing along. Thanks so much for sharing at the #happynowlinkup!
Jas says
Glad I could help 😉 Thank you, Leslie!