This was so delicious! I was feeling a bit lazy, so I cut up the squash in chunks and roasted it. Then, just mixed it all up and ate supper out of a bowl. Yummy yummy! I’ve already recommended it to my friends.
I hope you love it! We usually do about 1/2 or 2/3 per person (or hey, a whole one if you are hungry!) then each person eats it with a knife and fork. I hope you enjoy it!
This recipe is so good! I made it for dinner last week and made only one squash but the full recipe for the stuffing. With the leftovers I have warmed the stuffing up for breakfast and put two over-easy eggs on top and it is the bomb!
I found your recipe when I searched for Butternut squash and I am GLAD I did!! What an absolutely yummy dish this is. My hubby and I could not get enough. You’ve combined all my favorite things and turned them into a great dish. Thank you!!!
Hi! In your instruction #3 it says add orange zest and orange juice — but orange juice isn’t listed in ingredient list. How much OJ should I put in? Thanks! Making this tomorrow.
I made this recipe with 1 large butternut. I added the butternut squash to the quinoa mixture for stuffing. It came out fantastic. I thought it needed an added texture so I sprinkled some toasted slivered almonds on top. It served us well for our “meatless Monday” dinner!!!!
We LOVED this recipe! I recently was told I have high cholesterol so I’ve been working to eat less meat. Your recipes, like this one, fill me up and don’t sacrifice on taste. Even my 5 year old was raving about this dinner. Makes this Mom heart happy to see my kiddos eating veggies! I am so happy I found you. My whole family loves your healthy recipes and your new cookbook!! Thank you, keep them coming!
The instructions state to add orange juice, however, orange juice is not listed as an ingredient. Please post the quantity of the orange juice used in this recipe
This is outstanding! I cook for an individual that is vegetarian. I am always looking for new recipes that are different and have a lot of protein. I did make some changes to this. I used feta cheese instead of the parmesan cheese. I also added the squash back in. I substituted spinach for the kale because she does not like kale. Because I make individual dishes that need to be packed for lunch I used a small honey butternut squash. I am not sure if these are readily available because my grocery store guys get items that come from Individual local farms.The day she ate this she immediately texted me and asked me to make it again.
I made it with baby spinach leaves and cut up the extra butter nut squash and mixed it with the stuffing mixture . the stuffing is delicious I had extra I’m eating now . the rest I’m serving tomorrow for dinner.
So delicious, and so easy to make vegan! Made it for thanksgiving and was able to keep quinoa and squash aside to purée for my baby! Perfect and beautiful dish to serve, while also being practical and nutritious!
A vegan family came over for thanksgiving and I made it for her, not only she loves it….all of us enjoyed it.
I don’t have dried cranberry so I used cranberry sauce that I made instead. I added it before serving.
Yes, fulfilling it was. But way too much kale and a lot of work to chew through it. That definitely lessened the sensation of a delightful meal. The chickpeas also added to the workload.
I’m sorry to hear that you didn’t enjoy this dish, Marion. I understand that tastes differ. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!
This looks delicious. Do you think it would work ok with spinach instead of kale? I have spinach that needs to be used!
Yes definitely Kristi! The spinach will wilt right away, so you won’t need to sauté it as long.
This was so delicious! I was feeling a bit lazy, so I cut up the squash in chunks and roasted it. Then, just mixed it all up and ate supper out of a bowl. Yummy yummy! I’ve already recommended it to my friends.
Thanks so much for reporting back, Rebecca! I’m so glad you enjoyed it.
I can’t wait to make this recipe tonight!! How Do you suggest to serve it? Just cut slices per person?
I hope you love it! We usually do about 1/2 or 2/3 per person (or hey, a whole one if you are hungry!) then each person eats it with a knife and fork. I hope you enjoy it!
Made it for my vegan, gluten free, dairy free mother on her birthday. She loved it, in fact my whole family ate it! Win! Beautiful and tasty!
Emily, I’m so glad it was a hit! Thanks so much for taking the time to leave this wonderful review!
This recipe is so good! I made it for dinner last week and made only one squash but the full recipe for the stuffing. With the leftovers I have warmed the stuffing up for breakfast and put two over-easy eggs on top and it is the bomb!
Anna, thanks for taking the time to leave this review! I’m so glad you enjoyed the recipe.
I found your recipe when I searched for Butternut squash and I am GLAD I did!! What an absolutely yummy dish this is. My hubby and I could not get enough. You’ve combined all my favorite things and turned them into a great dish. Thank you!!!
Thank you for taking the time to share this kind review, Hellena! I’m so happy to hear that this recipe was a hit!
The recipe is amazing! So easy to follow and outstanding results. My husband and I both loved it!
Thank you for taking the time to share this kind review, Heidi! I’m so happy to hear that this recipe was a hit!
Can I make this recipe a day ahead?
Hi Cheryl! Yes, you could make this the day before and reheat it in the oven before serving. I hope you love the recipe!
This recipe looks divine. I’m having some difficulty cutting the butternut squash in half. Any suggestions?
Hi Sivan! This post has great tips for how to cut butternut squash. I hope this helps and that you enjoy the recipe!
Hi! In your instruction #3 it says add orange zest and orange juice — but orange juice isn’t listed in ingredient list. How much OJ should I put in? Thanks! Making this tomorrow.
Hi Leslie! It’s 1 tablespoon (kind of hard to see—it’s to the right of the orange zest ingredient). I hope you enjoy it!
I made this recipe with 1 large butternut. I added the butternut squash to the quinoa mixture for stuffing. It came out fantastic. I thought it needed an added texture so I sprinkled some toasted slivered almonds on top. It served us well for our “meatless Monday” dinner!!!!
I am so pleased to hear it TJ, thank you for sharing!
We LOVED this recipe! I recently was told I have high cholesterol so I’ve been working to eat less meat. Your recipes, like this one, fill me up and don’t sacrifice on taste. Even my 5 year old was raving about this dinner. Makes this Mom heart happy to see my kiddos eating veggies! I am so happy I found you. My whole family loves your healthy recipes and your new cookbook!! Thank you, keep them coming!
Aimee, THANK YOU!! Can’t say enough how happy this makes me to read!
Am I supposed to cook the chickpeas or place them into the mixture raw?
Hi Ashley! No need to cook the canned chickpeas before adding them to the mixture. I hope you enjoy the recipe!
Made it for thanksgiving! Had to sub spaghetti squash for butternut but it worked well! Delicious!
I’m so happy that you enjoyed it, NC! Thank you for sharing this kind review!
Made this for Christmas dinner, it was loved by all. I changed the cranberries to pomegranate. Looked wonderful and festive.
I’m so happy that you enjoyed it, Elizabeth! Thank you for sharing this kind review!
The instructions state to add orange juice, however, orange juice is not listed as an ingredient. Please post the quantity of the orange juice used in this recipe
Hi Diana! You can find the orange juice amount listed next to the orange zest amount. I hope this helps!
This is outstanding! I cook for an individual that is vegetarian. I am always looking for new recipes that are different and have a lot of protein. I did make some changes to this. I used feta cheese instead of the parmesan cheese. I also added the squash back in. I substituted spinach for the kale because she does not like kale. Because I make individual dishes that need to be packed for lunch I used a small honey butternut squash. I am not sure if these are readily available because my grocery store guys get items that come from Individual local farms.The day she ate this she immediately texted me and asked me to make it again.
Hi Kelley! So glad you enjoyed the recipe! Thank you for this kind review!
I made it with baby spinach leaves and cut up the extra butter nut squash and mixed it with the stuffing mixture . the stuffing is delicious I had extra I’m eating now . the rest I’m serving tomorrow for dinner.
Hi Marna! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious, and so easy to make vegan! Made it for thanksgiving and was able to keep quinoa and squash aside to purée for my baby! Perfect and beautiful dish to serve, while also being practical and nutritious!
Hi Farrah! So glad you enjoyed the recipe! Thank you for this kind review!
A vegan family came over for thanksgiving and I made it for her, not only she loves it….all of us enjoyed it.
I don’t have dried cranberry so I used cranberry sauce that I made instead. I added it before serving.
Hi Agnes! So glad you enjoyed the recipe! Thank you for this kind review!
Yes, fulfilling it was. But way too much kale and a lot of work to chew through it. That definitely lessened the sensation of a delightful meal. The chickpeas also added to the workload.
I’m sorry to hear that you didn’t enjoy this dish, Marion. I understand that tastes differ. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!