Simanim Stuffed Butternut Squash Recipe

Alright, folks, buckle up because we’re diving headfirst into one of those recipes that *looks* like you slaved away all day but actually just requires a moderate amount of chopping and a willingness to get your hands a little sticky. This Simanim Stuffed Butternut Squash Recipe is basically a whole meal hugged inside a beautiful, roasted squash. It’s the kind of dish that makes you feel fancy enough for a holiday table but is easy enough for a Tuesday night when you’re just trying to avoid cereal for dinner again. Sweet, savory, a little bit nutty—it’s got everything going on in the best possible way. Trust me, even if you usually just microwave a frozen pizza, you can absolutely nail this. And then you can totally brag about it.

The first time I made this, my husband, bless his heart, decided to “help.” Which, in his language, means he watches me intensely, asks a thousand questions about why I’m doing things *that* way, and then offers to open a jar of something I don’t need. This particular time, he’d just finished a workout and was convinced his newfound strength meant he could conquer the butternut squash with a butter knife. I kid you not. I found him in the kitchen, grunting, wrestling a perfectly good squash that was rapidly turning into a bruised, mangled mess. I eventually intervened, handed him a proper chef’s knife (with extreme caution, of course), and then banished him to snack duty, which he promptly botched by eating half the pre-dinner cheese. The squash, somehow, survived, and dinner was delicious, mostly because I cooked it.

Time-Saving Hacks

– Embrace the pre-cut squash from the grocery store. Yes, it costs a little more, but think of the finger-saving and the time you don’t spend wrestling a gourd. Your therapist will thank you.
– Use parchment paper on your baking sheet. Seriously. It means no scrubbing burnt bits off the pan, just crumpling up the paper and tossing it. It’s like magic, but for lazy people.
– Chop your stuffing veggies in a food processor. Pulsing is your friend. It’s loud, but it saves minutes you can then spend scrolling through TikTok.
– Got leftover cooked rice? Use it! Don’t cook fresh. Nobody will know, and honestly, the less cooking, the better.

Serving Ideas

– A crisp green salad with a light vinaigrette. Because we need something green to pretend we’re balancing out all that deliciousness.
– Crusty bread to sop up any rogue sauces. Or just to eat because carbs are life.
– A glass of wine (red or white, pick your poison) if the kids drove you absolutely bonkers today. Or even if they didn’t. You deserve it.
– Frankly, it’s a complete meal on its own. Just plop it on a plate and enjoy. Don’t overthink it, you’ve done enough.

What to Serve It With

Honestly, you just read a whole section on this. Refer to “Serving Ideas.” Or, you know, just eat it.

✔Tips & Mistakes

Tip: Don’t overcrowd your baking sheet. Give those squash halves some breathing room, or they’ll steam instead of roast, and nobody wants soggy squash.
Mistake: Not scooping out enough seeds and stringy bits. You want a clean canvas for your stuffing, not a fibrous surprise.
Tip: Roast the squash until it’s *actually* tender. Poking it with a fork should feel easy, not like you’re trying to stab a rock. Patience, grasshopper.
Mistake: Forgetting to taste your stuffing mixture before it goes into the squash. This is your last chance to adjust seasonings! Don’t be shy.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Simanim Stuffed Butternut Squash Recipe

A delicious butternut squash stuffed with a flavorful mixture, perfect for special occasions.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 large butternut squash make sure it's firm and fresh
• ▢ 0.5 cup quinoa rinsed well before cooking
• ▢ 1 cup vegetable broth can substitute with water
• ▢ 0.25 cup walnuts chopped, can omit if allergic
• ▢ 0.5 cup dried cranberries for a sweet touch
• ▢ 0.5 tsp cinnamon for flavor enhancement
• ▢ 0.25 tsp nutmeg
• ▢ 1 tbsp olive oil for drizzling

Instructions

Preparation Steps

• Preheat the oven to 400°F.
• Slice the butternut squash in half lengthwise and scoop out the seeds.
• Drizzle olive oil over the squash and season with salt. Place cut sides down on a baking sheet.
• Bake for about 30 minutes until tender.
• While the squash is baking, cook quinoa in vegetable broth according to package instructions.
• Once cooked, mix quinoa with walnuts, cranberries, cinnamon, and nutmeg.
• Remove squash from the oven and turn over. Fill each half with the quinoa mixture.
• Return to the oven for an additional 15 minutes, then serve warm.

Notes

For extra flavor, you can sprinkle some feta cheese on top before serving.