Cranberry & Quinoa Roasted Butternut Squash

roasted butternut squash with cranberries

After a boatload of sweet posts, I thought it was about time to dish you up something savoury!

These stuffed, roasted squash with quinoa and cranberries are perfect options for veggie or vegan guests at the dinner table this Christmas. They’re simple, easy to prepare, cheap but full of flavour – and taste like Christmas, too, thanks to those juicy cranberries!

I love roasted squash and always feel so satisfied and happy when I eat them. They’re filling and full of delicious goodness. Plus, let’s face it, they taste utterly delicious! Unless you’re Amir. For some reason, Amir hates them.

To top these roasted squash off, I drizzled over some pomegrante molasses, which I also stirred through the cranberry and quinoa mixture. However, that’s up to you – it’s easy to omit this, without missing too much flavour or sweetness.

quinoa stuffed squash

Finally, happy Christmas to you all. I hope you all have the most amazing holidays. Enjoy family time, eating and – above all – relaxing with your loved ones!


Sam x

Cranberry & Quinoa Roasted Butternut Squash

roasted butternut squash


  • Serves 2-4
  • 2 butternut squash, sliced in half and seeds removed
  • 1/2 tsp smoked paprika flakes
  • 1 cup quinoa
  • 1 cup dried cranberries
  • 1 tbsp pomegranate molasses (optional)
  • Handful fresh parsley, finely chopped
  • Salt and pepper, to taste
  • Pumpkin seeds, to serve
  • Method:
  1. Start by preheating the oven to 180C, then line a baking tray.
  2. Score the flesh of the squash with a knife, dragging downwards to make diagonal scores. Drizzle with olive oil, then sprinkle with the paprika flakes and salt and pepper. Bake for 30-45 minutes, or until softened.
  3. In the meantime, cook your quinoa according to packet instructions, with the cranberries tipped into the cooking water. Stir often, cooking until fluffy and the water has cooked off.
  4. Stir the molasses through the cooked quinoa and cranberries, then season to taste. Stir through the fresh parsley.
  5. Spoon the cooked quinoa into the pits of the roasted squash, then scatter over pumpkin seeds and a touch more parsley. Drizzle over more pomegranate molasses, if desired, then serve warm.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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