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Home » All Recipes » Christmas » Cranberry, Feta and Quinoa Stuffed Butternut Squash

All Recipes Christmas Easy Entertaining Main Courses Vegetarian & Vegan

Cranberry, Feta and Quinoa Stuffed Butternut Squash

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In need of a gorgeous vegetarian Christmas main that’s easy to make and can be prepared in advance? This Cranberry, Feta and Quinoa stuffed Butternut Squash could be exactly what you are looking for! It’s also gluten free, can easily be adapted to make it vegan and dairy free, and is chock full of goodness!!

Cranberry, Feta and Quinoa Stuffed Butternut Squash

There is something just totally wonderful about the combination of mint, cinnamon and cumin, use it to flavour quinoa, add some feta and cranberries and stuff it into a butternut squash and you have something totally awesome on your hands.

Cranberry, Feta and Quinoa stuffed Butternut Squash

I am a huge fan of these Merchant Gourmet ready to eat packets at the moment and the red and white quinoa is one of my favourites. Quinoa is not exactly hard to cook (boil for 10-15 minutes and drain), but sometimes it’s helpful to have an even easier shortcut, especially at Christmas time when there is so much else going on!

Merchant Gourmet Ready to Eat Quinoa, Lentils and Chestnuts

Using a ready to eat pack of quinoa in this recipe makes this dish a really speedy one to assemble – less than 10 minutes of hands on time and the rest of the time it is in the oven, doing its thing.

Cranberry, Feta and Quinoa stuffed Butternut Squash

This Cranberry, Feta and Quinoa stuffed Butternut Squash is also a great make-ahead recipe, because it is really easy to reheat the next day. Simply place the stuffed butternut squash in a cold oven, turn the oven up to 200C (180C fan / gas mark 6 / 400F) and heat for about 20 minutes until piping hot all the way through.

Cranberry, Feta and Quinoa stuffed Butternut Squash

I originally conceived this as a great veggie main – perfect for any day of the week, but especially Christmas Day. But if you are not veggie, it would also make a great side dish – perhaps as an accompaniment to leftover ham or turkey on Boxing Day.

Cranberry, Feta and Quinoa stuffed Butternut Squash

If, on the other hand, you need this to be vegan or dairy free, simply swap the feta for a handful of pistachios, pecan nuts or walnuts (or even a combination of all three!).

Cranberry, Feta and Quinoa stuffed Butternut Squash

I really like the tartness of fresh cranberries, but if you prefer a sweeter taste use sweetened dried cranberries instead. If cranberries aren’t your thing, you could use raisins, sultanas or chopped dried apricots.

Cranberry, Feta and Quinoa stuffed Butternut Squash

This is the sort of dish that would go with lots of different wines, but I would suggest a great match would be an oaked Chardonnay from Australia, New Zealand or Chile. Alternatively a fruity rose from the South of France or Spain would also go well here.

Cranberry, Feta and Quinoa stuffed Butternut Squash

 

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Cranberry, Feta and Quinoa Stuffed Butternut Squash
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5 from 3 votes

Cranberry, Feta and Quinoa Stuffed Butternut Squash

In need of a gorgeous vegetarian Christmas main that is easy to make and can be prepared in advance? This Cranberry, Feta and Quinoa stuffed Butternut Squash could be exactly what you are looking for! It’s also gluten free, can easily be adapted to make it dairy free and is chock full of goodness!!
Prevent your screen from going dark
Course Main Course
Cuisine British, Fusion, Middle Eastern
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 414kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 2 large butternut squash cut in half lengthways and seeds removed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 red onion diced
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 250 g cooked quinoa I used 1 pack of Merchant Gourmet ready to eat red and white quinoa
  • 200 g fresh cranberries defrosted first, if frozen
  • 100 g feta cheese crumbled
  • 2 tablespoons chopped mint plus extra for garnish

Instructions

  • Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
  • Cut the two butternut squash in half lengthways and remove the seeds using a spoon. Drizzle with a little olive oil, sprinkle over some salt and pepper and roast for 1 hour in your preheated oven.
  • About 10 minutes before the butternut squash is due to come out of the oven, gently fry the diced onion in 1 tablespoon of olive oil for 5 minutes, then add 2 teaspoons cinnamon and 2 teaspoons cumin and fry for 1 more minute.
  • Add the whole pack of Merchant Gourmet quinoa and stir to coat the quinoa in the onions and spices. Turn off the heat. Add most of the cranberries and feta, and 2 tablespoons of chopped mint and stir gently.
  • Take the butternut squash halves out of the oven and scoop out the flesh, leaving a ½ cm border. Roughly chop the flesh and add it to the quinoa mixture.
  • Fill the butternut squash halves with the quinoa mixture and top with the remaining cranberries and feta.
  • Cook the stuffed butternut squash halves for 10-15 until the feta is brown on top and the filling is warmed through. Sprinkle with extra mint and serve.

Notes

  1. This Cranberry, Feta and Quinoa stuffed Butternut Squash is also a great make-ahead recipe, because it is really easy to reheat the next day. Simply place the stuffed butternut squash in a cold oven, turn the oven up to 200C / 180C fan / gas mark 6 / 400F and heat for about 20 minutes until piping hot all the way through.
  2. Suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Cranberry, Feta and Quinoa Stuffed Butternut Squash
Amount Per Serving
Calories 414 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 303mg13%
Potassium 1558mg45%
Carbohydrates 68g23%
Fiber 13g54%
Sugar 13g14%
Protein 11g22%
Vitamin A 40117IU802%
Vitamin C 88mg107%
Calcium 350mg35%
Iron 5mg28%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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Comments

  1. Debbie says

    28th November 2016 at 10:39 am

    Hi ed, this does look and sound appetizing. I am always on the lookout for new ways of eating vegetables and would never have thought to stuff a butternut squash. We do eat meat so this would make a nice side to some meat. We don’t get fresh or frozen cranberries here, do you think soaking dried cranberries would work in the recipe?

    xx

    Reply
    • Eb Gargano says

      28th November 2016 at 12:18 pm

      Thanks Debbie! I’m sure dried cranberries would work just fine. I don’t even think they would need to be soaked first – so long as they are the kind that can be eaten straight from the packet! The taste would be a little sweeter, but I think that would go really well with the spices, cheese and mint. I think this would also work well with raisins, sultanas or dried apricots if cranberries are hard to come by. Eb x

      Reply
  2. Louise Fairweather says

    28th November 2016 at 3:20 pm

    This looks delicious!

    Reply
    • Eb Gargano says

      28th November 2016 at 6:29 pm

      Aw, thanks Louise! It tastes as good as it looks – if not better!! Eb x

      Reply
  3. Bethany @ athletic avocado says

    28th November 2016 at 11:25 pm

    WOW! So much incredible flavor you got going on in this delicious looking stuffed squash! This is perfect for the holidays!

    Reply
    • Eb Gargano says

      28th November 2016 at 11:32 pm

      Thanks so much, Bethany! I totally agree, this is a great dish for this time of year – full of Christmassy flavour, but super easy!! Eb x

      Reply
  4. Karly says

    29th November 2016 at 12:58 am

    This is like a pretty little delicious boat of winter. LOVE all of these flavors together! You’ve got a good one here!

    Reply
    • Eb Gargano says

      29th November 2016 at 12:39 pm

      Thanks so much Karly!! These flavours go so well together and I always love it when a recipe that tastes good, looks good too – very satisfying!! Eb x

      Reply
  5. Angela / Only Crumbs Remain says

    29th November 2016 at 10:29 am

    I absolutely love the sound of this Eb. It’s so pretty with those Chrismas-sy colours and flavours, I can imagine meat eaters perhaps being a little green eyed when they see the vegetarian option being brought to the table! And yes, I completely agree, those Merchant Gourmet packets are absolutely fab,
    Angela x

    Reply
    • Eb Gargano says

      29th November 2016 at 12:55 pm

      Aw, thanks Angela – I think you are right: the meat eaters would definitely all be rather miffed if this was the veggie option! LOVE the Merchant Gourmet packets, they make my life so much easier!! Eb x

      Reply
  6. Sarah James @ Tales From The Kitchen Shed says

    29th November 2016 at 7:16 pm

    Your butternut squash looks delicious Eb, I love the idea of adding cumin and cinnamon to the quinoa. I bet the salty Feta and sour cranberries add a real depth of flavour.

    Reply
    • Eb Gargano says

      30th November 2016 at 10:05 pm

      Thanks Sarah! I have a thing about the combination of cumin, cinnamon and mint – it just works so well! And feta for me just make everything better 😉 Eb x

      Reply
  7. Charlotte Oates says

    29th November 2016 at 10:33 pm

    The colour of these is absolutely gorgeous, it almost seems a shame to eat them! Although they sound delicious too. I’m looking forward to seeing what you get up to with those chestnuts as I have a half open pack in the fridge to use up, at the moment they’re destined to be roasted with some sprouts.

    Reply
    • Eb Gargano says

      30th November 2016 at 10:09 pm

      Haha – that’s why I made two for the photos! One to look at and one to devour!!! They do taste insanely good – don’t you just love it when a recipe you create in your head really works well in reality? I knew this should work well in theory as the flavours are all so good together, but I was super chuffed with how well they tasted in real life 🙂 The chestnut recipe is now up – you can find it here: https://www.easypeasyfoodie.com/lamb-stew-spices-butternut-squash-chestnuts/ Eb x

      Reply
  8. Kirsty Hijacked By Twins says

    30th November 2016 at 10:13 pm

    I love cranberries and they sound delicious in this recipe. This is a must try! Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      1st December 2016 at 11:19 am

      Thanks Kirsty 🙂 The cranberries are so lovely in this recipe – the sourness just marries so well with the sweetness of the butternut squash and the saltiness of the feta. I can’t wait to make this one again!! Eb x

      Reply
  9. Mel says

    2nd December 2016 at 12:46 pm

    Eb, how do you do that? Every single one of your recipes sounds like what I would order at the restaurant! This is exactly the sort of food I love, but no one else at home likes butternut squash so I don’t have it very often (unless I’m eating out). It looks like my ‘free from’ Christmas round up is going to be linking, well, to your blog, haha! Thanks for joining in again with #FreeFromFridays. xxx

    Reply
    • Eb Gargano says

      2nd December 2016 at 3:17 pm

      Aw, thanks Mel! Such a kind thing to say!! How can anyone not like butternut squash???? I absolutely adore it – and luckily so do the rest of my family so we have it often. Poor you not getting it very often – you really do need to move in 😉 I would be delighted to be included in your Christmas roundup – please feel free!! Eb x

      Reply
  10. Mel says

    2nd December 2016 at 12:48 pm

    Forgot to say… ordered a couple of packs of the chestnuts from Merchant Gourmet just yesterday. Great minds think alike!

    Reply
    • Eb Gargano says

      2nd December 2016 at 3:17 pm

      Ah, indeed they do!! Xx

      Reply
  11. Vicki Montague says

    2nd December 2016 at 1:24 pm

    Oh my gosh! This looks amazing. My mum and step dad are veggie so I may well do this on Christmas day to make a change from nut roast! Lovely. Thank you!

    Reply
    • Eb Gargano says

      2nd December 2016 at 3:28 pm

      Aw, thanks Vicki 🙂 It would make a fab main for veggie Christmas – and it is even more fabulous as you can make it the night before and just reheat on Christmas day, if you want, so less juggling to do on Christmas day itself – hooray!! Do let me know how you get on if you make it. Eb x

      Reply
  12. Kate - gluten free alchemist says

    2nd December 2016 at 10:33 pm

    I adore butternut and definitely perfect for Christmas. This looks so beautiful Eb…. the colours and combination of flavours sound divine. Lovely lovely recipe xx

    Reply
    • Eb Gargano says

      3rd December 2016 at 10:58 am

      Aw, thanks Kate – I am so happy with how this one turned out – the flavours work so well together and so perfect and festive for Christmas. Plus gluten free – thanks to lovely, lovely quinoa which I need to cook more with as it is such wonderful stuff. Eb x

      Reply
  13. Mandy says

    4th December 2016 at 2:30 pm

    What a delicious looking veggie meal. I would be delighted to have this for my Christmas lunch or indeed at any time!

    Reply
    • Eb Gargano says

      5th December 2016 at 10:30 am

      Aw, thanks Mandy. I have to say I would quite happily have this for my Christmas lunch too – and quite a lot easier to make than a turkey roast dinner too, I can tell you!! Eb x

      Reply
  14. Corina says

    6th December 2016 at 11:31 am

    What a beautiful main course! I’d happily eat this for Christmas if I was looking for a vegetarian option. Thanks so much for sharing with #CookOnceEatTwice

    Reply
    • Eb Gargano says

      6th December 2016 at 2:40 pm

      Thanks Corina…it would make a great veggie option on Christmas day. Thought, as Angela pointed out, there would probably be some rather jealous meat eaters! Eb x

      Reply
  15. emma amoscato says

    7th December 2016 at 1:08 pm

    My parents are vegetarian and this would make a great Christmasy dish for them. It looks so festive! #freefromfridays

    Reply
    • Eb Gargano says

      7th December 2016 at 6:02 pm

      Thanks Emma – it would make a great veggie main for Christmas or any day really!! Thanks for your kind comments 🙂 Eb x

      Reply
  16. Petra / Be Healthy Now says

    7th December 2016 at 9:01 pm

    I really love the look of this, what a wonderful recipe! Pinning for later!

    Reply
    • Eb Gargano says

      8th December 2016 at 10:35 am

      Thanks Petra 🙂 I’m really pleased with how this one turned out. It tastes amazing – that combo of cumin, cinnamon and mint just works so well and I love how pretty it is. So perfect for Christmas day – but easy enough for everyday! Eb x

      Reply
  17. Petra says

    9th December 2016 at 11:29 am

    This is my kind of flavours! It sounds amazing! 🙂

    Reply
    • Eb Gargano says

      9th December 2016 at 12:23 pm

      Thanks Petra, the flavours work so well together and it is incredibly easy to make 🙂 Eb x

      Reply
  18. Claire says

    21st November 2019 at 2:05 pm

    Can you make this in advance and freeze?

    Reply
    • Eb Gargano says

      25th November 2019 at 11:25 am

      Hmmm – I have never tried it, but there’s no reason why it shouldn’t work. You can certainly make it the day before and reheat – I have done that before very successfully. Let me know how you get on if you try it! Eb 🙂

      Reply
  19. Yvonne says

    12th November 2021 at 12:56 pm

    Just made and eaten this
    Delicious and so easy!
    Thank you

    Reply
    • Eb Gargano says

      12th November 2021 at 1:31 pm

      Yay! I am so pleased to hear that. Thank you so much for taking the time to leave this lovely review. Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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