Picture a cozy autumn evening: the oven’s warm glow bakes tender, brightly hued hunks of honeynut squash, their edges caramelized and lightly sweet. These miniature butterballs cradle a rainbow-hued quinoa filling studded with salty feta, fresh herbs, crunchy pepitas, and a gentle honey glaze. This isn’t just another winter squash recipe—it’s a celebration of fall squash recipes at their finest.

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Fluffy Quinoa-Stuffed Honeynut Squash with Feta Delight

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings 4 halves

Equipment

Baking sheet or roasting pan Large cast-iron skillet or ovenproof casserole dish
Medium Saucepan with Lid Small pot or rice cooker
Skillet for sautéing shallot and garlic Same saucepan after quinoa is cooked
Mixing bowl Large measuring jug
Small bowl for honey glaze

Ingredients

For the Honeynut Squash

4 medium-honeynut squash about 1–1½ lb total
2  Tbsp olive oil
1  Tbsp honey for a honey butter nut squash effect
½  tsp ground cumin
½  tsp smoked paprika
Sea salt and freshly ground pepper to taste

For the Quinoa Filling

1 cup tri-color quinoa rinsed
2 cups vegetable broth or water
1 small shallot finely chopped
1 garlic clove minced
¼ cup dried cranberries or currants
⅓ cup chopped toasted pepitas pumpkin seeds
½ cup crumbled feta cheese
2  Tbsp chopped fresh parsley plus extra for garnish
Juice of half a lemon
1  Tbsp olive oil
Pinch of crushed red pepper flakes optional

Instructions

Preheat & Prep Squash

Preheat the oven to 400 °F (200 °C). Slice each honeynut squash in half lengthwise. Use a spoon to scoop out seeds and pulp; discard or reserve seeds for roasting later.

Season & Roast

Brush the cut sides with olive oil mixed with honey, cumin, smoked paprika, salt, and pepper. Place them cut-side down on a lined baking sheet. Roast 25–30 minutes until tender and edges begin to caramelize—a perfect companion to honey butternut squash recipes in texture and sweetness.

Cook the Quinoa

While the squash roasts, combine rinsed quinoa and broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes or until liquid is fully absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes.

Sauté & Mix Filling

In a skillet, sauté shallot and garlic over medium heat for 2–3 minutes until fragrant. Add cooked quinoa, dried cranberries, pepitas, half the feta, parsley, lemon juice, olive oil, pepper flakes, salt, and pepper. Stir gently to combine.

Stuff the Squash

Once squash is tender, remove from oven. Using a spoon or funnel, divide the quinoa mixture evenly into each squash half, gently pressing to fill.

Final Bake

Return the stuffed squash to the oven and bake an additional 10–12 minutes. This melts some feta and allows the filling to meld with squash flavor. Remove and let cool slightly.

Garnish & Serve

Sprinkle remaining feta and parsley on top. Drizzle extra honey or a splash of olive oil if desired. Serve warm.

Pairings

Fresh Greens Salad: Peppery arugula, sliced pear, shaved fennel, toasted walnuts, balsamic vinaigrette.
Roasted Haricots Vert or Brussels Sprouts: Add bright lemon zest and toasted almonds.
Toasted Whole Grain Bread: Great for soaking up leftover walnut oil or squash filling.
Lightly Spiced Lentil Soup: A cozy pairing with Moroccan coriander or cumin notes.
Drink Suggestion: A crisp Grüner Veltliner or dry Riesling cuts through the sweetness, making for a balanced fall feast.

FAQs

1. Can I use butternut squash instead of honeynut?

Absolutely. Honeynut squash is essentially a smaller, sweeter type of butternut, so any honey butternut squash recipes can be swapped in. You may need to adjust roasting time upward by 5–10 minutes.

2. Is banana squash or cushaw squash okay here?

Yes! These fall squash recipes are adaptable. Their milder, sometimes wetter flesh means watch the roasting time—banana squash might need extra 5–7 minutes; cushaw may need another splash of seasoning.

3. I have acorn squash—will that work?

Definitely. Acorn squash recipes healthy-wise align well here. They’re smaller and rounder, so halved cooking time is slightly shorter. The deep green rind makes for a pretty presentation.

4. Can I prep it ahead?

Pre-cook the squash and filling separately by a day, then assemble and bake just before serving. You'll still get that newly-roasted, gooey-feta finish.

5. What if I want a soup instead?

If you’re leaning toward honey nut squash soup, simply purée leftover roasted flesh with broth, sautéed onion, and a touch of cream. It’s a tangential but delicious offshoot of this recipe.