When I first made this Stuffed Butternut Squash with Feta, walnuts, cranberries, and herbs, I was amazed at how delicious and healthy it was. It quickly became a favorite in my meal autumn and winter rotation. This recipe is the perfect balance of sweet, savory, and hearty, and it’s a great way to fuel your body with the nutrients it needs while enjoying a comforting meal!
Jump to RecipeTable of Contents
Rich in Vitamins and Minerals
Butternut squash is a true nutritional powerhouse. It’s packed with Vitamin A, which is essential for maintaining healthy vision and a strong immune system. This vegetable is also a great source of Vitamin C, which supports your immune health and promotes glowing skin. On top of that, it provides potassium, which is crucial for keeping your heart and muscles functioning properly. When you add this squash to your meals, you’re giving your body a healthy boost of important vitamins and minerals.
High in Fiber
One of the best things about butternut squash is its high fiber content. The fiber helps with digestion, promotes regular bowel movements, and helps keep you feeling full for longer. The fiber from the squash and dried cranberries in the filling makes this Stuffed Butternut Squash with Feta recipe a great choice for anyone looking to improve digestive health or manage their weight. Fiber also helps lower cholesterol levels, reducing the risk of heart disease, which is another reason this dish is so good for you!
Healthy Fats from Walnuts
Adding walnuts to the stuffing gives the recipe a great crunch and also provides heart-healthy fats, specifically omega-3 fatty acids. These fats are known to reduce inflammation and have been linked to better brain function and mental health. Walnuts are also packed with antioxidants, which help protect your cells from damage caused by free radicals. This makes them an excellent addition to the recipe, both for taste and for their nutritional value.
Cranberries for Antioxidants
Cranberries are loaded with antioxidants, which help fight oxidative stress in the body and protect your cells from damage. They’re also rich in proanthocyanidins, compounds that can help prevent urinary tract infections (UTIs) by stopping harmful bacteria from sticking to the bladder. By including cranberries in this Stuffed Butternut Squash with Feta recipe, you’re adding a deliciously tart element that also provides a range of health benefits.
Herbs for Flavor and Health
Fresh rosemary and thyme don’t just add flavor to the dish; they also offer impressive health benefits. Rosemary is known for its anti-inflammatory properties, and it can even support digestion and improve memory. Thyme contains essential vitamins and minerals like Vitamin C, iron, and manganese, and it has natural antibacterial properties. These herbs are simple additions, but they pack a punch when it comes to both flavor and health benefits.
Conclusion
Making this Stuffed Butternut Squash with Feta, walnuts, cranberries, and herbs has become a regular in my kitchen, and I’m always amazed at how much nutrition it packs into each bite. From its vitamins and minerals to its fiber and healthy fats, this dish is a great way to nourish my body while enjoying a delicious, comforting meal.
It’s perfect for autumn and winter and whether you’re looking for a cozy dinner or a nutritious side recipe. Give it a try, and I’m sure you’ll love it just as much as I do!
Stuffed Butternut Squash with Feta
4
servings15
minutes50
minutes370
kcalRoast halved butternut squash seasoned with olive oil, cinnamon, nutmeg, salt, and pepper until tender. Prepare a filling of crumbled feta, chopped walnuts, dried cranberries, and fresh herbs like rosemary and thyme, then stuff the squash and bake for another 10-15 minutes. Finish with a drizzle of balsamic glaze for a flavorful and visually stunning dish!
Ingredients
2 medium-sized butternut squashes
200 g feta cheese, crumbled
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1 tablespoon olive oil
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons 2 tablespoons fresh thyme, finely chopped
1/4 cup balsamic glaze (for drizzling)
Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C).
- Slice the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle the flesh with olive oil and season with salt, pepper, cinnamon, and nutmeg.
- Place the squash halves on a baking sheet, cut side up, and roast for about 35-40 minutes, or until tender when pierced with a fork.
- While the squash is roasting, in a mixing bowl, combine the crumbled feta, chopped walnuts, dried cranberries, fresh rosemary, and thyme.
- Add a pinch of salt and pepper and mix well. Set aside.
- Once the squash halves are roasted and tender, remove them from the oven.
- Using a fork, gently fluff the flesh inside the squash to create some space for the filling.
- Stuff each squash half with the feta, walnut, cranberry, and herb mixture.
- Return the stuffed squash halves to the oven and bake for another 10-15 minutes, allowing the filling to warm through and the flavors to meld together.
- Once the stuffed squash is ready, remove it from the oven and drizzle with a few stripes of balsamic glaze for a tangy and sweet finish.
Notes
- Tag us on Instagram @cherrieswithlove when you make this delectable recipe to share the love and inspire others!
Tips
- Cutting a raw butternut squash can be tricky because of its hard skin. To make it easier, poke a few holes in the squash with a fork and microwave it for 2-3 minutes. This softens the skin just enough to make slicing much safer and easier!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories370
- % Daily Value *
- Total Fat
18g
28%
- Saturated Fat 6g 30%
- Trans Fat 0g
- Sodium 450mg 19%
- Total Carbohydrate
42g
15%
- Dietary Fiber 6g 24%
- Sugars 15g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Stuffed Butternut Squash with Feta
Frequently Asked Questions
Can I use other types of squash?
Yes! Acorn squash or delicata squash are great alternatives. Adjust cooking times as they may cook faster than butternut squash.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for convenience.
What can I serve with this dish?
Serve it as a standalone vegetarian main, or pair it with a simple green salad, roasted vegetables, or crusty bread for a complete meal.
As a nutritionist, it’s important to note that while I strive to provide valuable insights, I may not be familiar with all individual health conditions or circumstances. Therefore, it’s advisable to consult with a healthcare professional for personalized advice tailored to your specific needs. Thank you for your understanding.
Pingback: Stuffed Butternut Squash with Feta – Cherries With Love | My Meals are on Wheels