15 Incredible Squash Recipes That Go Beyond Zucchini

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Stuffed Butternut Squash with chickpeas, cranberries, and quinoa is a healthy, nutrient-packed meal perfect for dinner. Roasted butternut squash halves are filled with a mix of quinoa, chickpeas, and cranberries, providing a boost of antioxidants and fiber!

Ingredients (for 2 servings):

• 1 small butternut squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth or water
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbsp maple syrup
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the butternut squash with olive oil and season with salt and black pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast in the oven for 30-35 min. or until the squash is tender and easily pierced with a fork.
5. While the squash is roasting, combine the quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 min. or until the quinoa is cooked and the liquid is absorbed.
6. Fluff the cooked quinoa with a fork and set aside.
7. In a large bowl, mix the cooked quinoa, chickpeas, dried cranberries, chopped nuts, ground cinnamon, ground cumin, and maple syrup. Season with salt and black pepper to taste.
8. Once the butternut squash is done roasting, remove it from the oven and carefully turn the halves over.
9. Fill each squash half with the quinoa mixture, pressing it down gently to pack it in.
10. Return the stuffed squash to the oven and bake for an additional 10-15 min. until the filling is heated through.
11. Remove the stuffed squash from the oven and let it cool slightly before serving.
12. Garnish with chopped fresh parsley and serve warm. Enjoy!