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Family Run, Award-Winning Greengrocer, Est. 2009

Stuffed Butternut Squash

Stuffed Butternut Squash


  • 2 small butternut squashes
  • 200g quinoa, rinsed
  • 500ml vegetable stock
  • 100g spinach, chopped
  • 75g feta cheese, crumbled
  • 50g dried cranberries
  • 30g pine nuts, toasted
  • 30ml olive oil
  • 5g dried thyme
  • Salt and pepper to taste



  • Preheat the oven to 200°C (400°F). Cut each butternut squash in half lengthwise and scoop out the seeds and pulp.
  • Place the squash halves on a baking tray, drizzle with olive oil, and sprinkle with dried thyme, salt, and pepper. Roast in the oven for 35-40 minutes or until tender.
  • In the meantime, in a saucepan, bring vegetable stock to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • In a mixing bowl, combine cooked quinoa, chopped spinach, crumbled feta cheese, dried cranberries, and toasted pine nuts.
  • Once the squash halves are roasted, fill each half with the quinoa stuffing mixture.
  • Return the stuffed squash to the oven for an additional 10 minutes to warm through.
  • Serve hot, and enjoy the delicious blend of flavours and textures.