As the air begins to cool and the leaves start to fall, it’s the perfect time to make warm, cozy meals that are as healthy as they are delicious. One of the most satisfying and wholesome autumn dishes is Stuffed Butternut Squash with Chicken, Quinoa, and Cranberries. This colorful meal is packed with seasonal flavor, essential nutrients, and enough heartiness to satisfy every appetite.
What Is Stuffed Butternut Squash with Chicken, Quinoa, and Cranberries?
Stuffed butternut squash is a dish where halved squash is roasted and filled with a savory stuffing. In this recipe, the stuffing features shredded chicken breast, fluffy quinoa, dried cranberries, spinach, and aromatic herbs. It’s a one-pan meal that combines protein, fiber, and a slight hint of sweetness from the cranberries—with crunch from nuts and creaminess from optional cheese.
This dish makes a perfect main course for a family dinner or a festive fall gathering. It’s also a great choice for meal prepping, as the leftovers store and reheat well.
Health Benefits and Considerations
This meal offers a wide range of nutrients in every bite. Butternut squash is rich in vitamins A and C, both of which support your immune system and eyesight. It’s also high in fiber, which helps with digestion and keeps you feeling full.
Quinoa brings extra protein and all nine essential amino acids, making it a great option for people looking to balance their diet. The dried cranberries provide antioxidants, while leafy greens like spinach add iron and other essential minerals. Chicken breast adds lean protein, and optional additions like pecans or walnuts offer healthy fats.
If you are watching your sugar intake, choose unsweetened dried cranberries. For people with nut allergies, simply leave out the pecans or replace them with sunflower seeds. You can also make this recipe vegetarian by substituting chickpeas or tofu for the chicken.
Stuffed Butternut Squash with Chicken, Quinoa, and Cranberries Recipe
Ingredients
- 1 large butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cooked chicken breast, shredded
- 1/3 cup dried cranberries (preferably unsweetened)
- 1 cup fresh spinach, chopped
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drizzle the cut sides of the butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Place face down on the baking sheet and roast for 35–45 minutes, or until the flesh is tender and easy to scoop.
- In a medium skillet, heat the remaining olive oil over medium heat. Add the red onion and sauté for 2–3 minutes until soft.
- Add the chopped spinach and cook for another 1–2 minutes, until wilted. Remove from heat.
- In a large bowl, combine the cooked quinoa, shredded chicken, spinach and onion mixture, cranberries, garlic powder, thyme, paprika, and optional cheese and nuts. Stir until well combined.
- Remove the roasted squash from the oven. Let it cool slightly, then scoop out a bit of the flesh to create a larger cavity for stuffing (you can mix the scooped flesh into the stuffing for extra fiber).
- Fill each squash half with the stuffing mixture. Return to the oven and bake for an additional 10–15 minutes, until everything is heated through and slightly golden on top.
- Serve hot and enjoy! Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Final Thoughts
Stuffed Butternut Squash with Chicken, Quinoa, and Cranberries is more than just a pretty plate—it’s a balanced, wholesome meal that nourishes the body and satisfies the soul. With its rich combination of nutrients and autumnal flavors, this dish is sure to become a seasonal favorite in your kitchen.
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