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quinoa stuffed butternut squash

Not just paired well for fall weather, but enjoyed all year round. This quinoa stuffed butternut squash is flavorful with its added cranberries, walnuts, and tahini sauce. Enjoy it as a light meal on its own, or with a hearty bowl of soup.

  • 1 butternut squash halved

  • 1 cup cooked quinoa

  • 1 cup spinach or kale

  • 1/4 cup dried cranberries

  • 1/4 cup chopped walnuts

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

For the tahini sauce blend

  • 1/4 cup tahini

  • 2 tbsp maple syrup

  • juice of 1 lemon

  • 1 tbsp garlic powder

  • water to thin


  1. Pre-heat oven to 350 and cut your butternut squash in half lengthwise. Scoop out any seeds. Set in baking dish, faced down, and fill dish with 3/4 inch of water. Cook for around 1 hour and 15 minutes. Squash should be tender with fork. Cooking times will vary.

  2. Meanwhile, prepare quinoa according to directions and add in garlic and onion powder. Next, add in cranberries and walnuts. Spinach should become wilted. Let sit, and mix and fluff.

  3. Once squash is ready, top with your quinoa mixture and drizzle on your tahini sauce and serve. Enjoy this dish on it's own, or simply alongside a bowl of soup and crusty bread.


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