Description
Honey Roasted Butternut Squash Stuffed Veggies is a colorful vegetarian dish featuring tender, caramelized squash halves filled with a hearty mix of grains, roasted vegetables, cranberries, and nuts. Perfect for holidays or weeknight dinners.
Ingredients
Scale
- 1 medium butternut squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 tablespoon honey
- Pinch of salt
For the Stuffing:
- 1 cup cooked wild rice or quinoa
- ½ cup chopped roasted vegetables (carrots, Brussels sprouts, or bell peppers)
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts (toasted)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush cut sides of squash with olive oil and honey, sprinkle with salt, and place cut-side down on the sheet.
- Roast for 35–45 minutes, until tender and caramelized at the edges.
- In a mixing bowl, combine rice, roasted vegetables, cranberries, nuts, parsley, olive oil, lemon juice, salt, and pepper.
- Flip squash halves, spoon in stuffing, and serve warm.
Notes
For extra flavor, add crumbled feta or goat cheese to the stuffing. Swap pecans for pumpkin seeds for a nut-free version. Honeynut squash is a smaller, sweeter variety that also works beautifully in this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 14
- Sodium: 180
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 7
- Protein: 6
- Cholesterol: 0
Keywords: honey roasted butternut squash, stuffed squash, vegetarian main dish, holiday side, roasted vegetables