Vegetarian Stuffed Buttercup Squash

Vegetarian Stuffed Buttercup Squash | All that's Jas

 

Looking for a festive 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 entree and it’s sure to impress.

 

Amazing stuffed buttercup squash recipe is easy to make and festive for holidays. Stuffed with quinoa, kale, mushrooms, and cranberries.

The holidays bring about many splendid opportunities to share a good time with our loved ones. By blending the finest in food and festivities we create many fond memories that will spend a lifetime in our minds.

 

Let’s celebrate this season of giving thanks and counting blessings the best way possible – gathering around a table with our family and friends. Give them a feast they will always remember because food triggers happy memories.

 

Believe it or not, this recipe is much easier to make than you’d think: fix the stuffing on the stovetop, then stuff the squash and bake – done. The best part, it is easily reheated so you can make it a day or two ahead of time.

 

Start the dinner with these gorgeous vegetable pot pies and don’t forget to check out my secrets to a perfectly roasted turkey for non-vegetarian dinner.

 

Then sit back and enjoy the time with your family and all the questions about your secret method and cooking techniques that will be passed down to generations to come.

 

I was inspired by Green Kitchen Stories for this recipe and made small adjustments. I envy David’s photo of the pumpkin. Absolutely gorgeous!

 

Vegetarian Stuffed Buttercup Squash Recipe

#Vegetarian stuffed #buttercup #squash is an impressive side or entree dish for all your festivities. Click To Tweet

 

roasted stuffed buttercup squash

 

Ingredients:
Serves 6

  • 1 buttercup squash, about 3 to 3 1/2 pounds
  • 3 tablespoons olive oil, divided
  • 1/2 cup quinoa
  • 1 onion, finely chopped
  • 8 oz crimini (baby bella) mushrooms, quartered
  • 2 large leaves kale, stem removed and finely chopped
  • 2 tbsp white wine or water
  • 1/2 tsp dried thyme
  • Salt and freshly ground pepper to taste
  • 1/2 cup dried cranberries
  • 1/4 cup raw almonds, coarsely chopped
  • 2 stems fresh parsley, finely chopped
  • 2-3 oz. feta cheese (optional)

 

~ Free Tip ~

  • 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 squash with wild rice and sausage.
  • Substitute kale with spinach.

 

Directions:

  1. 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.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.
  5. 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.
  6. Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup squash with the quinoa stuffing.
  7. Place the squash on a baking sheet. Replace the lid on top and bake for about an hour, depending on the oven and on the size and type of the squash. Check the squash flesh with a knife from time to time and stir around the stuffing with a spoon.
  8. The squash is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.

 

cutting the lid in butternut squash

stuffed buttercup squash ready for baking

Baked buttercup squash stuffed with kale, quinoa, mushrooms, almonds, and cranberries.

rosted stuffed buttercup squash cut in wedges

4.84 from 6 votes
Baked buttercup squash stuffed with kale, quinoa, mushrooms, almonds, and cranberries.
Vegetarian Stuffed Buttercup Squash Recipe
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
This buttercup squash stuffed with quinoa, mushrooms, kale, and cranberries is an impressive and delicious side or vegetarian entree for all your festivities.
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Author: Jas
Ingredients
  • 1 buttercup squash about 3 to 3 1/2 pounds
  • 3 tablespoons olive oil divided
  • 1/2 cup quinoa
  • 1 onion finely chopped
  • 8 oz crimini baby bella mushrooms, quartered
  • 2 large leaves kale stem removed and finely chopped
  • 2 tbsp white wine or water
  • 1/2 tsp dried thyme
  • Salt and freshly ground pepper to taste
  • 1/2 cup dried cranberries
  • 1/4 cup raw almonds coarsely chopped
  • 2 stems fresh parsley finely chopped
  • 2-3 oz. feta cheese optional
Instructions
  1. 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.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. Meanwhile, heat the remaining oil in a large skillet. Sauté the onions, mushrooms, and kale until soft, 3-5 minutes.
  5. 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.
  6. Remove the skillet from the heat and stir in the cooked quinoa. Add the crumbled feta cheese and toss to combine. Fill the buttercup squash with the quinoa stuffing.
  7. Place the squash on a baking sheet. Replace the lid on top and bake for about an hour, depending on the oven and on the size and type of the squash. Check the squash flesh with a knife from time to time and stir around the stuffing with a spoon.
  8. The squash is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.
Recipe Notes

~ Free Tip ~

  • 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 squash with wild rice and sausage.
  • Substitute kale with spinach.

Pin it now to save: Vegetarian Stuffed Buttercup Squash

This buttercup squash stuffed with quinoa, mushrooms, kale, and cranberries is an impressive and delicious side or vegetarian entree for all your festivities, like Thanksgiving and Christmas or any holiday dinner or just because.

See this recipe featured on Becoming Alice, Pieced  Pastimes, Cooking Mimi, Scrapality, The Lazy Gastronome, Finding Silver Pennies, and The Cottage Market.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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52 Comment

  1. Reply
    Jann Olson
    November 9, 2017 at 2:21 am

    I am always on the look out for meatless meals. This sounds delicious! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      November 9, 2017 at 7:27 am

      Great! Glad I could help 😉

  2. Reply
    Debrashoppeno5
    November 9, 2017 at 7:38 pm

    This looks fabulous. I am definitely going to try this.

    1. Reply
      Jas
      November 9, 2017 at 9:47 pm

      Thanks, Debra! I love when a pretty dish is yummy and comes together easy 🙂

  3. Reply
    Roseann Hampton
    November 9, 2017 at 9:42 pm

    What a healthy addition to the Thanksgiving menu! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com

    1. Reply
      Jas
      November 9, 2017 at 10:46 pm

      Thank you, Roseann! Healthy and tasty 😉

  4. Reply
    Life Diet Health
    November 11, 2017 at 1:55 pm

    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!

    1. Reply
      Jas
      November 11, 2017 at 6:11 pm

      Thank you, Laurena! It means so much!

  5. Reply
    Snap
    November 11, 2017 at 7:17 pm

    I bet this is tasty and it’s so pretty, too!

    1. Reply
      Jas
      November 11, 2017 at 9:32 pm

      It really is tasty! We loved it. Thank you and thanks for stopping in!

  6. Reply
    Jhuls
    November 12, 2017 at 6:51 am

    This is such a lovely idea! Sounds delish! Thanks for sharing!

    1. Reply
      Jas
      November 13, 2017 at 8:12 am

      Thank you, Jhuls!

  7. Reply
    Helen at the Lazy Gastronome
    November 12, 2017 at 9:15 am

    I’ve never heard of buttercup squash – now I want some! Thanks for sharing at the What’s for Dinner party!

    1. Reply
      Jas
      November 13, 2017 at 8:14 am

      I hope you’ll try it, Helen. Thanks for visiting!

  8. Reply
    Amy (Savory Moments)
    November 12, 2017 at 12:54 pm

    This is gorgeous! It looks really tasty too. Thanks for linking up to the Friday Frenzy!

    1. Reply
      Jas
      November 13, 2017 at 8:18 am

      Thank you, Amy!

  9. Reply
    Amber Harrop
    November 12, 2017 at 4:57 pm

    I love the taste of Buttercup squash and it looks incredible when you serve it like this Jas

    1. Reply
      Jas
      November 13, 2017 at 8:10 am

      Thank you much, Amber!

  10. Reply
    Florence
    November 12, 2017 at 7:23 pm

    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.

    1. Reply
      Jas
      November 13, 2017 at 8:03 am

      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 🙂

  11. Reply
    Miz Helen
    November 13, 2017 at 9:52 am

    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

    1. Reply
      Jas
      November 13, 2017 at 4:49 pm

      It means a lot coming from you, Miz Helen!

  12. Reply
    Carrie @ Carrie's Home Cooking
    November 13, 2017 at 10:37 pm

    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

    1. Reply
      Jas
      November 13, 2017 at 10:54 pm

      Thank you, Carrie! So glad you stopped in 🙂

  13. Reply
    Kim~madeinaday
    November 14, 2017 at 9:33 am

    Looks yummy! Pinned for my vegan son! Thank you for sharing on Merry Monday! Hope to see ya next week!
    Kim

    1. Reply
      Jas
      November 14, 2017 at 11:13 pm

      Thanks, Kim! Hope your son likes it! See you later 🙂

  14. Reply
    April J Harris
    November 14, 2017 at 6:32 pm

    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!

    1. Reply
      Jas
      November 14, 2017 at 11:15 pm

      Thank you so much, April! XOXO

  15. Reply
    Jennifer Bliss
    November 14, 2017 at 9:24 pm

    WOW! This looks great! Easily veganized! Nice! Festive! New to your blog and enjoying it btw!

    1. Reply
      Jas
      November 14, 2017 at 11:19 pm

      Thanks, Jennifer, and welcome! So happy you’re here and enjoying it! 😀

  16. Reply
    Angie | Fiesta Friday
    November 14, 2017 at 9:31 pm

    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!

    1. Reply
      Jas
      November 14, 2017 at 11:22 pm

      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 😀

  17. Reply
    Leslie
    November 16, 2017 at 6:04 pm

    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!

    1. Reply
      Jas
      November 17, 2017 at 9:26 pm

      Glad I could help 😉 Thank you, Leslie!

  18. Reply
    Colleen
    November 16, 2017 at 7:33 pm

    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

    1. Reply
      Jas
      November 17, 2017 at 9:46 pm

      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 🙂

  19. Reply
    Kelly @ Kelly Lynns Sweets and Treats
    November 17, 2017 at 12:32 am

    Looks so yummy! Thanks for linking up at Friday Frenzy Link Party! Pinned!

    1. Reply
      Jas
      November 17, 2017 at 9:47 pm

      Thank you, Kelly!

  20. Reply
    Maisy
    November 17, 2017 at 3:00 am

    This looks soooo good, Jas! I have featured you at the Friday Favorites linky party this week. Come check it out! https://be-alice.blogspot.com/2017/11/friday-favorites-week-399.html Hope you pop by and visit again this week 🙂

    1. Reply
      Jas
      November 17, 2017 at 9:30 pm

      Thank you so much, Maisy! I’m thrilled 😀

  21. Reply
    Stephanie
    November 18, 2017 at 12:12 am

    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!

    1. Reply
      Jas
      November 19, 2017 at 12:48 pm

      Thank you, Stephanie! It a good side dish for meat eaters and a great main dish for vegetarians 🙂

  22. Reply
    Judee@gluten free A-Z Blog
    November 18, 2017 at 7:50 am

    What an amazing presentation for this healthy delicious looking Squash that would make a spectacular Thanksgiving side. Pinning

    1. Reply
      Jas
      November 19, 2017 at 12:56 pm

      Thank you so much, Judee! Happy Thanksgiving!

  23. Reply
    Lynda Hardy
    November 18, 2017 at 7:25 pm

    What a delicious, hearty vegetarian dish! Thanks for sharing with Party in Your PJs!

    1. Reply
      Jas
      November 19, 2017 at 12:56 pm

      Thank you, Lynda! It is really a satisfying dish for eyes and mouth 🙂

  24. Reply
    Milena | Craft Beering
    November 19, 2017 at 10:33 am

    Super cool presentation and I love the suggestion to top with feta cheese at the time of serving. Great pics too!

    1. Reply
      Jas
      November 19, 2017 at 12:59 pm

      Thanks, Milena! It tastes better with a tall glass of a cold one 😉

  25. Reply
    Lina
    November 21, 2017 at 5:36 am

    The stuffed squash looks delicious! Thanks for sharing it at Sew It Cook It Craft It.

    1. Reply
      Jas
      November 21, 2017 at 7:49 am

      Thank you very much, Lina!

  26. Reply
    Nat
    November 29, 2018 at 10:13 am

    Hi ! Made this last night. Beautifully delicious. Thank you for sharing. ❤

    1. Reply
      Jas
      November 29, 2018 at 9:42 pm

      Thanks so much, Nat, for trying my recipe and giving me a feedback. Much appreciated. I’m so happy you liked it! ❤

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)