Stuffed butternut squash with quinoa

A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing

  • Prep:10 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 660
  • fat 38.7g
  • saturates 9.5g
  • carbs 57g
  • sugars 22.6g
  • fibre 12.2g
  • protein 21g
  • salt 2.8g


  • 1 medium butternut squash
  • olive oil, for roasting
  • pinch dried oregano
  • 150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
  • 100g feta cheese
  • 50g toasted pine nuts
  • 1 small carrot, grated (around 50g)
  • small bunch chives, snipped
  • juice half lemon
  • 1 red pepper, chopped
  • 50g pitted black olives
  • 2 spring onions, chopped


Chill the leftover filling and serve as a grain salad.Serve 4 as a side dish
Substitute the medium butternut squash with 2 small ones. Cook for half an hour instead of 40 minutes to start but then follow the timings for the rest of the recipe.


  1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

  2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.

  3. Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

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