stuffed honeynut squash butternut quinoa pear maple balsamic sage walnut vegetarian vegan gluten free food blog recipe zenanzaatar

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. Another option would be to dress these stuffed honeynut squash with my maple tahini dressing, for a creamy touch.

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!

Recipe

Stuffed Honeynut Squash with Quinoa & Pear Filling (Vegan, GF)

Zena Hassoun

Sweet roasted honeynut squash stuffed with a quinoa & pear filling and topped with a maple-balsamic drizzle.

4.67 from 9 votes

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Prep Time 10

Cook Time 22

Total Time 32

Cuisine Vegan

Servings -6

Calories 439 kcal

Ingredients

3 honeynut squash or small butternut squash***
2.5 tablespoon olive oil optional
1 cup quinoa rinsed and drained
2 cups vegetable broth
⅓ cup walnuts chopped
2-3 tablespoon fresh sage chopped
1 pear diced
½ red onion diced
¼ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon nutmeg

Maple-Balsamic Drizzle (Optional)

2 tablespoon maple syrup
2 tablespoon balsamic vinegar

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!

Video

Notes

*For oil-free method, simply omit the oil, and poke some holes in the squash with a fork before baking. If you want the squash to be extra tender, slightly dampen or mist the squash halves before baking.

**For oil-free method, sauté the onion and sage in 2 tablespoon of water instead, until the onion is soft and translucent.

***If using butternut squash, the servings will be double (serving 6 people instead of 3).

Nutrition

Serving: 1servingCalories: 439kcalCarbohydrates: 60gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 18gSodium: 657mgFiber: 11gSugar: 22g

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Comments

4.67 from 9 votes (3 ratings without comment)

Stuffed Honeynut Squash with Quinoa & Pear Filling (Vegan, GF)

Recipe