Healthy Stuffed Butternut Squash with Quinoa and Toasted Pine Nuts [Nutritionist Approved]

This stunner of a healthy, vegetarian (it's vegan too!) stuffed butternut squash recipe could be a one-to-one swap with your centerpiece. Earthy quinoa with verdant crushes of kale all studded over with ruby pomegranate jewels.

Serena Poon, CN, CHC, CHN   |  

Sep 10, 2024

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Not only is this dish a gorgeous, entertainment worthy addition for any occasion, it’s also full of flavor and nutrients.

While this dish is super simple to prepare, baking squash does take time, so if you’re adding this Stuffed Butternut Squash With Quinoa And Toasted Pine Nuts to your entertainment menu, make sure to get started on this dish early.

If you’re looking for another hearty, planet-forward recipe (also nutritionist approved) take a peek at my recipe for cozy green beans with mushrooms and leeks. 

We’re also pretty wild about butternut squash. If you’re in the same squash boat, you’ll love our creamy vegan butternut squash mac and cheese or butternut squash veggie chips with a savory kick of herbs de Provence. Next up, soul soothing butternut squash pasta, and lastly, do not sleep on our butternut squash and Brussels sprouts quinoa salad.

Now let’s get down to business.

What Makes This a Healthy Stuffed Butternut Squash Recipe?

This dish is rich in protein, vitamins, minerals, polyphenols, and fiber and, in this regard, is a well-rounded, healthy addition to your table. You could say it’s good for the tastebuds as well as the body, mind, and spirit. Basically, it does all the things.

Let’s Talk Health Benefits of This Vegetarian and Vegan-Friendly Stuffed Butternut Squash Recipe

To highlight a few health benefits:

Butternut squash is rich in beta carotene 

This is what gives the squash its orange color, and it supports immune health, heart and lung health, and growth and development. 

Energetically, butternut squash is a grounding winter food that supports balance in the sacral chakra, which guides emotions (as well as creativity and sexual energy), which may be helpful during this often emotionally-charged season.

Pomegranates are rich in polyphenols 

These ruby red seeds are prized for their health benefits because of their rich polyphenol content. It’s the polyphenols that give pomegranate seeds their anti-inflammatory and antioxidant properties, heart health, immune function, and disease prevention support.

Pine nuts are rich in protein and omega-3 fatty acids

They have a satisfying flavor that adds value to a number of dishes. They are also one of the best sources of manganese, which supports energy and immune function. These nuts can be an allergen, so make sure to note their presence to your guests!

Healthy Stuffed Butternut Squash with Quinoa And Toasted Pine Nuts Recipe

Feel-good health benefits aside, you’re going to want to make this dish again and again simply because it’s hearty and absolutely delicious. Whether you want to show off to your guests with this stunner at the table or you want to keep it all to yourself, bookmark this recipe because you’ll want to come back to it. Trust me. I’m a nutritionist.

Ingredients

• 2 each medium butternut squash, halved, seeds removed
• 4 tsp avocado oil
• 2 tsp extra virgin olive oil 
• 1 C tri-colored quinoa (any other quinoa is fine too)
• 1 1/3 C vegetable broth, homemade or low sodium
• 1 bunch curly kale, stems removed, leaves rough chopped
• 2 each fresh thyme sprigs
• ½ tsp pink Himalayan salt or sea salt, to taste
• ½ tsp freshly ground black pepper, to taste
• ¼ tsp fresh ground white pepper, to taste (optional)
• 15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
• 1 each medium orange, zested
• ½ each juice of half of the zested orange above
• 1/3 C fresh pomegranate seeds
• ¼ C pine nuts (raw or toasted, optional)

Preparation

• Preheat oven to 425 F, place rack in the middle of the oven
• Arrange the butternut squash halves, cut side up on an unlined sheet pan
• Drizzle and spread 1 tsp of avocado oil on each of the 4 cut halves of butternut squash, light salt and pepper each half
• Bake uncovered for 55-60 minutes, or until fork tender.
• While the butternut squash is baking, use a fine mesh sieve to thoroughly rinse the quinoa under cold water until the water runs clear.
• Place the quinoa in a medium saucepan with the broth and bring to fast simmer.
• Cover the saucepan with the quinoa with a tight-fitting lid and reduce heat to maintain a low simmer. Cook for 15 minutes.
• Remove the quinoa from heat (keeping covered with the lid) and allow to sit and steam for another 3 minutes. Remove lid and fluff with a fork.
• Using a large skillet, 1 tsp of extra virgin olive oil over medium heat.
• Add to the skillet the torn kale leaves and cook until just slightly wilted, about 2-3 minutes and reduce heat to medium low.
• Add to the kale the thyme sprigs, salt and pepper, to taste. Heat until slightly fragrant. Remove thyme stems.
• Add to the skillet the chickpeas, the cooked quinoa, squeeze juice from the half orange, and add the orange zest. Remove from heat.
• Once butternut squash is fork tender and slightly caramelized on the edges, remove from the oven and allow to cool (while still on the pan).
• Using heat protective gloves, scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the sides. Reserve this for later use.
• Add the pomegranate seeds and pine nuts to the kale and quinoa mixture and toss to combine. Ready for filling!
• Stuff the butternut squash halves with a heaping amount of the kale and quinoa mixture. Ready to serve! (Reserve any extra stuffing for later use for a buddha bowl)

By Serena Poon, CN, CHC, CHN

Serena Poon CN, CHC, CHN, Certified Nutritionist, Celebrity Chef & Longevity Wellness Expert Serena Poon, CN, CHC, CHN combines ... More about Serena Poon, CN, CHC, CHN