Roasted winter squash with quinoa turns a humble fall vegetable into a hearty, filling dish. Each squash half cradles a savory mix of sausage, apples, and sage that smells like the holidays. It works as a cozy side or a meal on its own.
Why Make Stuffed Winter Squash
- Roasted squash halves act as edible bowls
- Quinoa adds a protein-rich, nutty base
- Sausage, apples, and sage taste like Thanksgiving
- Serves a table as a side or a main
This is the kind of dish that fills the kitchen with warm, savory smells. You roast the squash, build a quick filling, then bake it all together until everything melds.
Roast the squash cut side down first so the flesh steams tender before you fill it.
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Why You’ll Love This Roasted Winter Squash with Quinoa
- The roasted squash turns silky and sweet against the savory filling
- This roasted winter squash with quinoa is hearty enough to stand as a main
- Sage, apple, and sausage give every forkful a cozy, autumn flavor
Ingredient Notes
A few notes on the main players will help you shop and prep. These are general pointers; the exact measurements in the recipe card give you the amounts.
- Winter squash: pick firm, heavy halves; acorn or similar small squash work well
- Pork sausage: it brings the savory backbone, so use a flavor you enjoy
- Quinoa: cook it ahead so it folds easily into the filling
- Apples: Gala or Granny Smith add a sweet-tart bite and a pop of color
For tools you need a sharp knife to halve the squash, a sturdy skillet for the sausage and onions, and a baking sheet. A large mixing bowl makes it easy to fold the filling together.
How to Make Roasted Winter Squash with Quinoa
Roasted winter squash with quinoa comes together in two easy stages. First you roast the squash, then you build and bake the filling inside.
- Heat the oven to 350 degrees, brush the squash with oil, season, and roast cut side down for 45 minutes until fork tender
- Cook the sausage, reserve 1 tablespoon of fat, and soften the diced onion in it
- Let the sausage and onion cool, then fold them with the quinoa and remaining stuffing ingredients
- Scoop the filling into the squash cavities and drizzle with a little oil
- Return to the 350 degree oven for 20 minutes more, then serve
This recipe fills 4 squash and serves about 8 as a side. You can roast the squash and cook the filling up to 1 day ahead, then stuff and bake just before the meal.
Storage Options
Leftover stuffed squash keeps well and reheats nicely. Store the halves whole so the filling stays put.
- Refrigerate in a covered container for up to 4 days
- Reheat in a 350 degree oven for about 15 minutes until warmed through
- Freeze stuffed halves for up to 2 months, then thaw overnight before reheating
Variations & Substitutions
This roasted squash with quinoa is easy to make your own. Swap in what suits your table or pantry.
- Use turkey or chicken sausage for a lighter filling
- Go meatless with sauteed mushrooms or white beans in place of sausage
- Swap the breadcrumbs for cooked wild rice for extra chew
- Stir in dried cranberries or chopped pecans for a festive touch
What to Serve with Roasted Winter Squash with Quinoa
Roasted winter squash with quinoa fits right into a fall spread. Pair it with bright, simple sides to balance the richness.
- A crisp green salad with a sharp vinaigrette
- A pan of roasted vegetables with feta for a colorful platter
- Warm dinner rolls or crusty bread
- A bowl of chorizo and corn casserole for a heartier menu
Before you fire up the oven, here are answers to the questions that come up most with this dish.
Frequently Asked Questions
Can I make roasted winter squash with quinoa ahead of time?
Yes, roast the squash and prep the filling a day ahead, then stuff and bake for 20 minutes right before serving.
What kind of squash should I use?
Small to medium varieties like acorn squash work best because the halves hold the filling neatly.
Can I make it vegetarian?
Absolutely, swap the sausage for mushrooms or white beans and keep the rest of the filling the same.
Do I have to cook the quinoa first?
Yes, use cooked quinoa so it blends into the filling and bakes through evenly.
This dish has a way of anchoring a chilly evening meal with warmth and color. Bring it to the table as a side or let it stand on its own as a satisfying main.
Roasted Winter Squash with Quinoa and Sausage
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Ingredients
- 4 winter squash halved and seeded
- 2 Tbsp olive oil
- 1 Tbsp kosher salt
- fresh ground black pepper to taste
- 8 oz pork sausage
- 1 large yellow onion diced
- 2 cup quinoa cooked
- 3 Gala or Granny Smith apples cored and diced (peel on is fine, adds color)
- 1 cup bread crumbs
- ½ cup Parmesan or Romano cheese grated
- ¼ cup orange juice
- 1½ tsp dried/ground sage
- 1 tsp salt
- freshly ground black pepper to taste
Instructions
- Preheat oven to 350°. Brush the interior of squash with olive oil and sprinkle salt on top. Crank a few good cranks of black pepper on top as well. Flip upside down and cover with foil. Roast for 45 minutes or until fork tender.
- Cook sausage in skillet. Reserve one Tbsp of sausage fat. Drain on paper towels and be sure to press more paper towels on top to soak up any residual fat. Cook diced onions in the reserved fat until translucent. Allow both sausage and onions to cool to room temp.
- Place cooled sausage and onions in a large mixing bowl with cooked quinoa and the rest of the stuffing ingredients. Mix just until combined. Scoop into the cavities of the cooked squash. Drizzle with a bit of olive oil and cook in a 350° oven for 20 additional minutes. Serve as an entree or a hearty side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh My! This recipe looks and sounds absolutely marvelous Melanie!! I can’t wait to try this as a dinner myself. The mix of squash, quinoa and sausage has me hooked already!!
It’s quite hearty enough to be a meal in and of itself. Michael plopped one in his lunch box today. Got to love that kid.
Looks like I an off to buy some squash tomorrow. I can almost smell this through the screen!
I think it’s the onion and sage that makes it so aromatic. I hope you enjoy it as much as I do.
Great minds think alike — I make this constantly. We get tons of squash in our CSA shares in the fall and winter, so this is my go to. Make it for MeatlessMonday by frying up peppers, mushrooms, onions and herbs instead of sausage. So yummy.
And the bonus is that you can roast the squash seeds like you would pumpkin seeds (with a sprinkle of salt) and they’re a delicious snack or as a little crunch in a kale salad.
Love it Melanie!!
I didn’t even think to roast the seeds. Brilliant!!! I’ll remember that tip for next time. And I love the idea of stuffing them with fried peppers/onions/mushrooms. That sounds yummy. Really, you can do so much with squash. And they’re cheap!! Bonus!!
Wow! Fantastic post, recipe and pictures! You’re rockin’ it Ms. Melanie! Perfect lighting and one of my favorite fall dishes. Love!
Thanks Karista! But I have to tell you, this post made me batty. Getting the white balance right with an orange subject was a bear. I shot over 200 pics to get just these few usable ones. And I’m not even thrilled with them. Not Foodgawker material for sure. As it gets darker earlier, I have less time to work with. I see dinner being made at noon and tossed in the fridge in the future, lol.
I think the first shot is incredible! As are the rest but the first I think would be a winner for Foodgawker. And I hear ya! I’ve actually started making dinner early and popping it in the frig. With all the low clouds and drizzle here it gets dark at about 4!
Squash is amazing and delicious. It is considered a fruit because the seeds are on the inside. Same goes for tomatoes and eggplant.
Yes, and it so so very good for you too. Admittedly, the sausage isn’t so healthy, but there isn’t a ton in each serving. Just enough to give it a rich taste. And of course the quinoa is a nutritional powerhouse. But best of all, it just tastes good.
I saw bags of quinoa at TJ Maxx the other day. I think they were $4 where the same size bag at Target is $8. Might be worth a trip if it or a Marshalls is close by. You all know there are plenty of other wonderful things to pick up there, so it won’t be a wasted trip even if they don’t have any quinoa.
Awesome tip! I never thought to check out Marshall’s for quinoa. I will now.
OK – I like the taste of squash but never really know what to do with it besides mash it up like a potato. Why can’t we live closer?!
That is just beautiful! I love the photo of them on the pan! Love this recipe!
Angie, I love that photo too! Totally captivates the eye.
This sounds (and smells?) incredible! I’ve been looking for something fall-esque that is something out of the ordinary, since if my kids think they’ve seen it before they won’t try it. I’ll definitely be adding this to next week’s recipes!
That looks delish! Will your kids eat it? I am having trouble getting my kids to eat squash!
Looks delicious! And I think you can put your food styling worries to rest.