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I think some of the first things that come to mind when fall starts are scarves, boots, pumpkin spice everything, and of course butternut squash. I came across the cutest squash while doing groceries that looked just like a mini butternut squash and knew I had to get some for a fantastic fall recipe! These squash are honeynut squash, a smaller, sweeter version of the butternut squash. As soon as I popped them in the oven to roast, the whole apartment filled up with a sweet autumn aroma, and I knew that buying these sweet little pots of gold had been a wonderful idea.
These stuffed honeynut squash are filled with a fragrant quinoa and pear stuffing and topped with a maple-balsamic drizzle. The sweetness of the pear perfectly complements the squash, and nutmeg, walnuts, and toasted sage add warm, earthy, holiday flavors.
The maple-balsamic drizzle is totally optional but strongly recommended! I love how the tangy balsamic vinegar plays with the deliciously sweet maple syrup.
As soon as I tried these stuffed honeynut squash I was amazed at how naturally sweet the squash were and how completely soft they became after roasting for only 20 minutes! These squash are the most candy-like vegetable I have ever tried; picky eaters rejoice because it will not feel like you are digging into a vegetable at all!
This recipe is perfect to serve as one of your Thanksgiving dishes, or when you have people over for a fall or winter dinner get together. It's simple to make and done in just over 30 minutes, although because of their beautiful presentation, it appears like they took you a lot longer!
Don't forget to let me know below in the comments if you try this recipe, or pin it for later! And I would love to see your recreations on Instagram @zenandzaatar!
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Recipe
Stuffed Honeynut Squash with Quinoa & Pear Filling (Vegan, GF)
Instructions
- Preheat oven to 400F. Cut squash in half lengthwise and scoop out the seeds and pulp. Discard insides or save for later use. Drizzle squash with 1 tablespoon olive oil* and place face down on a parchment lined baking sheet. Bake for 20-25 mins, until tender. (If using butternut squash, this might take 35-40 mins.)
- In the meantime, prepare the filling. Bring quinoa and vegetable broth to a boil in a medium pot and then reduce to a simmer. Cover and cook for 12-15 mins, until liquid is absorbed.
- Sauté diced red onion and chopped sage in 1.5 tablespoon olive oil** in a saucepan over medium high heat until fragrant. about 5 mins. Add cooked quinoa, chopped walnuts, diced pear, salt, pepper, and nutmeg to the saucepan and stir to combine. Cook for 2-5 more mins and set aside.
- If desired, mix balsamic vinegar and maple syrup together for drizzle.
- Scoop spoonfuls of filling into the roasted honeynut squash. Top each squash generously, and serve the squash alongside extra stuffing. Drizzle squash with some maple-balsamic drizzle and serve immediately. Enjoy!
Rebecca says
Hi, Zena. This recipe was amazing. I found it because I was searching what I could do with a honeynut squash I bought on a whim. I'm so glad I tried it out. I made it again with delicata squash, and it was equally delicious. I also had to make some substitutions based on what spices I had in the house. Here is what I used:
instead of nutmeg and sage I used cardamom, a bit of oregano, and a dash of cinnamon
instead of maple-balsamic drizzle, I used a reduced balsamic glaze
This is going to be one of my go-to recipes from now on! Thanks!
Rebecca says
Hi, Zena. This recipe was amazing. I found it because I was searching what I could do with a honeynut squash I bought on a whim. I'm so glad I tried it out. I made it again with delicata squash, and it was equally delicious. I also had to make some substitutions based on what spices I had in the house. Here is what I used:
instead of nutmeg and sage I used cardamom, a bit of oregano, and a dash of cinnamon
instead of maple-balsamic drizzle, I used a reduced balsamic glaze
This is going to be one of my go-to recipes from now on! Thanks!
Zena | Zena 'n Zaatar says
Thanks so much for sharing your results and alternatives!! That sounds delicious! I'm so glad you enjoyed this recipe! <3
Jessica says
I bought honeynut squash at our local farmers market and stumbled on your blog when searching for revioes. It was absolutely delicious! Tastes like fall.
Jessica says
I bought honeynut squash at our local farmers market and stumbled on your blog when searching for revioes. It was absolutely delicious! Tastes like fall.
Cindy says
This was so amazing! Like the others I purchased honey nut squash and went searching for a recipe. I stumbled on this one and tried it and loved it! I didn’t have fresh sage so I substituted for rubbed sage in the spice cabinet. I will be making this again.
Debra says
Really loved this recipe the first time I made it, and making it again tonight. We received honeynut squash in our "Hungry Harvest" box. Found this recipe and my husband and I were both impressed. Trying it out again tonight and hope the kids love it as well. Thank you for sharing!
Michele DiGirolamo says
Hi. Could this be made a day ahead and then reheated? It looks delicious. Thanks.
Zena | Zen and Zaatar says
Yes, that would work! Hope you love it!
CathyJ says
We made this and the squash were amazing! We thought the stuffing needed more flavor, so we added some extra pears & walnuts, some raisins, and folded in some small white beans for added nutrition density. We also reduced the quinoa on our second round of making this and liked it lots better. We also added some tahini to the drizzle and thought that was interesting! (The drizzle is so tasty and so easy! I'm going to remember that combination.)
Zena | Zen and Zaatar says
White beans sound like a great addition! So glad you loved it!! 🙂