Stuffed Butternut Squash
with Chia Seed Pesto, Roasted Garlic Broccoli and Baked Tofu
Happy November, One Potato Family! It’s the first Thursday of the month, which means today’s recipe and shopping list are available in full for all readers. This recipe features squash, which has long been a part of fall traditions, especially in Indigenous cooking, where it has been used for centuries - November is Native American Heritage Month. Read on to learn more.
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With its naturally sweet, nutty flavor, butternut squash shines during the cooler months, and it’s a versatile staple that pairs perfectly with the hearty, earthy ingredients we love to cook with in autumn.
Each November, Native American Heritage Month invites us to honor the history, cultures, and contributions of Indigenous communities across the United States. Established as a national month of recognition by President George H.W. Bush in 1990, this celebration highlights the rich heritage of Native American and Alaska Native peoples, building on earlier efforts like “First Americans Day” to bring attention to Indigenous history and resilience.
In this recipe, we’re elevating squash by stuffing it with quinoa and sautéed mushrooms for a main dish that celebrates the season. Accompanied by roasted garlic broccoli and baked tofu for protein, this is a yummy vegetarian meal to have in your dinner rotation.
As we celebrate Indigenous Heritage Month, we’re drawing inspiration from the rich food traditions passed down through generations, where ingredients like squash were not only nourishing but symbolic of community and sustainability. Squash, alongside beans and corn, forms the "Three Sisters"—a cornerstone of many Indigenous diets—and this recipe pays homage to that history.
Meal Prep & Time Savers:
Pre-cut and Prep the Butternut Squash: To save time on busy cooking days, prep the butternut squash in advance but halving and de-seeding it. Store it in an airtight container or tightly sealed in cling-wrap in the fridge for up to 2 days.
Buy Already Pre-Cut Butternut Squash: Some grocery stores sell butternut squash already sliced in half.
Microwave the Butternut Squash To cut down on the roasting time, microwave the halved squash for 5-8 minutes before roasting. This helps soften it and reduces the baking time to around 20-30 minutes.
Cook Quinoa in Advance: Prepare the quinoa ahead of time and refrigerate it for up to 3 days, or cook it in bulk and freeze it in serving-size portions for future use. This step can be done as part of your weekly or monthly meal prep. Revisit our November Cook’s Calendar for batch cooking tips!
Get a Head Start on Prep: You can roast the butternut squash and cook the quinoa ahead of time. Store them in the fridge and simply reheat when ready to cook up your mushroom filling, stuff, and serve, saving time on busy cooking days.
Skip the Toasted Walnuts: If you're in a pinch, use pre-roasted nuts or skip the toasting step altogether. You’ll still get a nice crunch.
Make Extra:
Stuffed Squash for Later: The stuffed butternut squash can be stored in the fridge for up to 3 days. To reheat, bake in the oven at 350°F for about 15-20 minutes or microwave for 2-3 minutes until warmed through.
Use Leftover Filling: Use any leftover quinoa and mushroom filling to stuff other vegetables like bell peppers or portobello mushrooms, or serve it on its own as a hearty side dish.
Squash Puree: If you have leftover roasted butternut squash that hasn’t been stuffed, mash it into a puree and use it as a side dish, add it to soups, or blend it into a sauce for pasta or grain bowls.
Add to Salads: Leftover quinoa-mushroom mixture can be tossed into salads or grain bowls for a nutritious lunch the next day.
PRO TIPS:
Choose the Right Squash: Look for butternut squashes with smooth, unblemished skin and a uniform shape. This makes it easier to cut and ensures even cooking.
Cutting the Squash Safely: Butternut squash can be tough to cut. To make it easier, microwave the whole squash for 2-3 minutes to soften it slightly before cutting. Always use a sharp chef’s knife and stabilize the squash by cutting off the ends first.
Crispier Tofu: In this recipe, we give instructions to drain and press the tofu, plus toss it in cornstarch, so that it bakes nice and crispy. If you’re short on time, you can press your tofu for a shorter amount of time, but note that it may not be as crispy.
Prevent Mushrooms from Getting Soggy: For perfectly sautéed mushrooms, avoid overcrowding the pan. Cook them in batches if needed so they brown nicely without steaming.
Enhance the Flavor: Toast the walnuts before adding them to the stuffing for a richer, nuttier flavor. A quick 10-minute roast in the oven enhances the overall depth of the dish.
Don’t forget our mantra: we recommend reading through the full recipe and taking out all the ingredients before you begin cooking.
Stuffed Butternut Squash
with Chia Seed Pesto, Roasted Garlic Broccoli and Baked Tofu
For 4 Servings
PREP TIME: 15 COOK TIME: 45 min TOTAL TIME: 1 hr.
Wash and dry any produce.
One Potato Kitchen Tools: chef’s knife, cutting board, 2 baking sheets, small pot, large sauté pan, food processor, mixing bowls, parchment paper, spatula
From Your Pantry: salt (kosher or sea), olive oil
Ingredients:
1 butternut squash (cut in half lengthwise, seeds removed)
¾ c. quinoa (rinsed)
1 ½ c. vegetable broth or water
1 c. shiitake mushrooms (sliced)
4 garlic cloves (chopped)
⅓ c. walnuts (chopped, optional)
2 sprigs fresh thyme
1 large head of broccoli (cut into florets)
12 oz - 1 package extra-firm tofu (drained)
1 Tbsp cornstarch
One Potato Chia Seed Pesto (or your favorite store-bought pesto)
Directions:
Preheat oven to 400°F.
Prepare the Squash and Broccoli:
Bake the Squash: Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut side down on a parchment-lined baking sheet. Bake for 35 minutes, or until the squash is tender when pierced with a fork.
Pro Tips for cutting butternut squash: Using a very sharp chef's knife, carefully cut off the top and bottom half inch of the squash. Turn the squash upright so that it’s stabilized on the flat bottom, and cut the butternut squash in half lengthwise. Be careful and gently wedge your knife down the center.
Prepare Chia Seed Pesto:
Combine: While your butternut squash and broccoli are in the oven, place all the ingredients for the One Potato Chia Seed Pesto in a food processor and puree until smooth. You can also opt to use your favorite store-bought pesto as the sauce for this dish.
Prepare Broccoli:
Toss & Roast the Broccoli: In a large bowl, toss broccoli florets liberally in olive oil, 2 gloves chopped garlic, salt, and pepper until fully coated. Lay out on an oiled baking sheet, leaving space to arrange the tofu next to it.
Bake the Tofu:
Prepare the Tofu: Using your favorite tofu press, or the paper towel method, drain the water from your tofu. After draining, cut your tofu into 4 slices.
Season the Tofu: Drizzle the tofu with olive oil and gently coat on both sides. Gently season evenly with cornstarch, salt and pepper.
Bake: Arrange the tofu in a single layer on the baking sheet with the broccoli. Bake the tofu for 10-15 minutes, remove from the oven to flip, then bake on the other side for another 10-15 minutes until crisp and firm (or until desired crispness).
Monitor the broccoli: Check the broccoli as it roasts, monitoring it until it becomes charred on the edges, approximately 12-15 minutes.
Prepare the Quinoa & Stuffing:
Cook the Quinoa: While the squash, broccoli, and tofu are in the oven, place the quinoa and broth (or water) in a medium pot. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 15 minutes, or until the water is absorbed and the quinoa is tender.
Prepare the Stuffing Mushroom Mixture: Heat a thin layer of oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 4 minutes, until they begin to brown. Add the garlic and sauté for another minute, until the mushrooms are golden and tender.
Toast the Walnuts (Optional): Place the walnuts on a small baking sheet and toast them in the preheated oven for 10 minutes, or until lightly golden.
Combine & Stuff the Squash: In a large bowl, combine the cooked quinoa, sautéed mushrooms, toasted walnuts, and thyme leaves. Stir to mix well. Remove the squash from the oven and spoon the quinoa mixture generously into each halved squash, pressing down lightly to pack it in.
Pro Tip: Be sure to wear oven mitts if you need to hold the outside of the squash in order to stabilize it when spooning the stuffing mixture in.
Bake the Stuffed Squash:
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the filling is warmed through.
Serve: Drizzle the stuffed butternut squash and baked tofu with One Potato Chia Seed Pesto, serve with the roasted garlic broccoli on the side.
Enjoy!
Substitutions and Dietary Considerations
This recipe is Gluten-Free, Dairy-Free, and Vegan.
Nut Allergies: The toasted walnuts in this recipe are completely optional, but do give a nice texture to the stuffing. You can easily substitute with pumpkin seeds or sunflower seeds.
Quinoa sensitivity?: This recipe can be made using brown or wild rice, or even riced cauliflower, though you’ll need to adjust some cooking times.
Not a fan of mushrooms?: Substitute the shiitake mushrooms with cauliflower or diced zucchini for flavor and texture, or omit entirely.
Getting Kids Involved
Scooping Out the Squash Seeds: After you’ve cut the squash, kids can help scoop out the seeds using a spoon. It’s a fun and hands-on task that gets them involved right from the start.
Tossing the Broccoli: Let kids toss the broccoli florets in olive oil, salt, and pepper. They can mix everything up in a bowl, making sure the broccoli is fully coated before roasting.
Pressing the Tofu: If you're using a tofu press, kids can help press the tofu to drain the water. They can also help pat the tofu dry using paper towels.
Mixing the Quinoa Stuffing: Once the quinoa, mushrooms, and walnuts are ready, kids can help combine them in a large bowl. They can stir everything together and see how all the flavors come together.
Stuffing the Squash: After the quinoa stuffing is prepared, kids can spoon the mixture into the roasted squash halves. It’s a creative way for them to assemble the dish, though be very careful with the hot squash coming out of the oven (let it cool first!).
Drizzling the Pesto: When it’s time to serve, kids can drizzle the pesto over the stuffed squash and tofu. It’s a fun finishing touch that they’ll enjoy helping with!
Picky Eaters?
Swap the Tofu: If tofu isn’t a favorite, you can replace it with small cubes of grilled chicken or turkey.
Cheesy Topping: Add a sprinkle of shredded cheese (like mozzarella or cheddar) on top of the stuffed squash before the final bake. Melty cheese can make the dish more kid-friendly.
Serve the Vegetables Separately: For kids who might be hesitant about mixed foods, serve the roasted broccoli and tofu (or alternative protein) on the side instead of mixing them in. This gives them control over which components they eat.
Customize the Stuffing: If mushrooms or walnuts are a no-go, swap them for ingredients like corn, mild sausage, or diced carrots. Let kids choose a few familiar ingredients to add to the stuffing.
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