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.
Angie | Fiesta Friday says
Wowie, would you look at that!! Makes you wanna be vegetarian 🙂 Or a pumpkin lover 🙂 Pinned! Btw, sent you an invite to join Fiesta Friday Link Party Group Board. I hope you'll accept and start pinning your excellent pins!
Jas says
Haha! Almost, Angie! It's really good alone (even the pumpkin parts), but it's better next to a roast 😉
Thanks for the invite to your group board! I am thrilled 😀
Jennifer Bliss says
WOW! This looks great! Easily veganized! Nice! Festive! New to your blog and enjoying it btw!
Jas says
Thanks, Jennifer, and welcome! So happy you're here and enjoying it! 😀
April J Harris says
What a beautiful, flavourful, vegetarian dish, Jas! Love all the colours and textures. Thank you so much for sharing your Buttercup Squash recipe with us at the Hearth and Soul Link Party. Pinning, tweeting etc!
Jas says
Thank you so much, April! XOXO
Kim~madeinaday says
Looks yummy! Pinned for my vegan son! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Jas says
Thanks, Kim! Hope your son likes it! See you later 🙂
Carrie @ Carrie's Home Cooking says
This looks delicious! Pinned and shared! Thank you for sharing on the Whisk It Wednesday Link Party. I can't wait to see what amazing links you share this week! See ya soon - Carrie @ Carrie's Home Cooking
Jas says
Thank you, Carrie! So glad you stopped in 🙂
Miz Helen says
I just pinned this delicious recipe! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Jas says
It means a lot coming from you, Miz Helen!
Florence says
I’ve never heard of buttercup squash, but this sounds absolutely yum! And very filling too with the addition of the quinoa. It makes such a pretty dish. Pinned.
Jas says
Hi, Florence! I haven't either until now. Our local store had so many new (to me) kinds, it was hard deciding. I think they all taste basically the same, so any pumpkiny squash or pumpkin would work 🙂
Amber Harrop says
I love the taste of Buttercup squash and it looks incredible when you serve it like this Jas
Jas says
Thank you much, Amber!
Amy (Savory Moments) says
This is gorgeous! It looks really tasty too. Thanks for linking up to the Friday Frenzy!
Jas says
Thank you, Amy!
Helen at the Lazy Gastronome says
I've never heard of buttercup squash - now I want some! Thanks for sharing at the What's for Dinner party!
Jas says
I hope you'll try it, Helen. Thanks for visiting!
Jhuls says
This is such a lovely idea! Sounds delish! Thanks for sharing!
Jas says
Thank you, Jhuls!
Snap says
I bet this is tasty and it's so pretty, too!
Jas says
It really is tasty! We loved it. Thank you and thanks for stopping in!
Life Diet Health says
Jas what a delicious sounding vegetarian dish (easily veganised too)! Your photos are pretty good too - no need to envy David's)! I have all the ingredients so I might even make this for dinner! Thanks for sharing at Fiesta Friday - don't forget to link up so all your readers can join the party!
Jas says
Thank you, Laurena! It means so much!
Roseann Hampton says
What a healthy addition to the Thanksgiving menu! Thanks for sharing at The Blogger's Pit Stop! Roseann
Jas says
Thank you, Roseann! Healthy and tasty 😉
Debrashoppeno5 says
This looks fabulous. I am definitely going to try this.
Jas says
Thanks, Debra! I love when a pretty dish is yummy and comes together easy 🙂
Jann Olson says
I am always on the look out for meatless meals. This sounds delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann
Jas says
Great! Glad I could help 😉