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Stuffed Delicata Squash with Quinoa Stuffing

Guess what?

More squash!

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

I figured you would let it slide seeing as this recipe involves no peeling, cubing, or pureeing. 

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

If you haven’t turned orange from an overdose of beta-carotene and you haven’t yet met your squash quota this fall, you must make this recipe.

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

Delicata squash is one of my favorites from the squash family.  It’s a bit milder and not quite as sweet as butternut squash with a slightly more potato-like flavor.

It’s a great blank canvas to work with and perfect for stuffing.

With stuffing.

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

And we all know about my stuffing obsession.  I just couldn’t resist coming up with a new version this year.

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

The flavors are kept traditional because that’s the way I like it.

However, instead of a bread stuffing I’ve used quinoa as the base.  It soaked up all the flavor and provided a nice little crunchy texture that contrasted well with the smooth + soft squash.

As I as about to chow down on this squash boat I realized it could easily be turned into a side dish by cutting into quarters or thirds. The squash skin was very soft and sliced perfectly. Definitely a Thanksgiving contender!

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

This next photo is actually pretty funny.  With all my cooking and baking and with the low height of the table I photograph on, our dogs never try to swipe any food from it.  They really don’t even pay attention to the food on it, but once in awhile they graze by and stick their nose in the air to catch a sniff.  It’s pretty cute.

My little stuffing sniffer.

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

Print this!

Stuffed Delicata Squash with Quinoa Stuffing [vegan/gf/nut free]

  • 2 delicata squash
  • 1 cup uncooked quinoa, rinsed
  • 1 3/4 cups + 1/4 cup low/no sodium vegetable stock, divided
  • 2 tablespoons sunflower oil, divided
  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 cup chopped baby portabellas
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped sage
  • 1/2 tablespoon finely chopped parsley
  • 1 teaspoon dried thyme
  • 1/2-3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • oil/salt/pepper for rubbing the squash


  1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper.
  3. Place on the pan cut side down and roast for about 30 minutes.  The edges will be golden brown and the flesh will be just tender.
  4. Keep your oven at 400* after the squash is done.


  1. While the squash is roasting place a pot over medium heat with 1 tablespoon of oil.
  2. Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted.
  3. Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat.
  4. Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed.
  5. Remove from the hot burner keeping the lid on for 10min.  Fluff with a fork.


  1. While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil.
  2. Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min.  You’re looking for a light golden brown color and a bit of give to the celery and carrot. 
  3. Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant.
  4. Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock.
  5. Stir every minute or so until the mushrooms are cooked and the liquid is absorbed.  About 6-8 minutes.  If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all].
  6. Taste and add more salt/pepper if desired.
  7. Fill your squash halves with the quinoa stuffing and bake for about 10 minutes.  If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely.
  8. Top with fried sage leaves if desired.
  9. Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.

stuffed delicata squash with quinoa stuffing | edible perspective [v/gf]

5 recipes I’m currently obsessing over:

  1. Poblano Cornbread Stuffing from Love & Lemons [vegan/gf]
  2. Raw Cacao Nib Cookies from Oh, Lady Cakes [vegan/gf]
  3. Sweet Potato Parmesan Gratin from Minimalist Baker [gf]
  4. Spiced Red Lentil, Tomato, and Kale Soup from Oh She Glows [vegan/gf]
  5. Caramel Rum Banana Bread Pudding from Bakers Royale

See ya next week with dessert.  Promise!  Although it may be orange.


Reader Comments (33)

I'm not usually a stuffing fan, but this could solve everything! I love the mixture of quinoa with the squash, this will be on the "to try " list!
November 16, 2012 | Unregistered CommenterAbby@The Frosted Vegan
I love your "sniffer." I often have to perch a cat on my shoulder when trying to photograph food, because they like to sniff it (and one really likes cheese and potatoes).
November 16, 2012 | Unregistered Commenterdeva at deva by definition
OMG!!! This looks aaaamazing!!!
Love your recipes, your blog and your photos, they are sooo beautiful!!! Congratulations for all this amazing work.
Ale from Colombia
I still keep reading all of your posts :)
November 16, 2012 | Unregistered CommenterAlejandra
Quinoa and various squash dishes are pretty much what I'm living on this fall. So, this is perfect for me! :)
November 16, 2012 | Unregistered CommenterKatie @ Blonde Ambition
Wow. Those look delicious.
November 16, 2012 | Unregistered CommenterKatie @ Talk Less, Say More
This looks so delicious! I've been looking for a vegan dish to bring to my parents' house for Thanksgiving, and I think this would be perfect! It would make a great main dish for those of us who don't want turkey, and everyone else could have a smaller piece as a side.
November 16, 2012 | Unregistered CommenterKerry
These stuffed squash look great! Definitely a good way to 1. get some more quinoa into your mouth and 2. make Thanksgiving dinner interesting but not really untraditional. Yay!
November 17, 2012 | Unregistered CommenterEileen
it is look so good. the way you use Delicata squash for the bowl is very innovative.
November 18, 2012 | Unregistered Commenteralfred
Gorgeous. I especially love the picture with your dog poking his head onto the counter. My dog does the same.
November 18, 2012 | Unregistered CommenterHeather
Oh this sounds so delicious, it's such a great alternative to all the really heavy food at this time of year. That picture of your dog is just beyond cute as well!
November 18, 2012 | Unregistered CommenterKathryn
Wow I love that recipe and those photos. That last one is making me hungry. I'm saving this recipe.
November 18, 2012 | Unregistered CommenterPatrick Timpone
I made something similar over the weekend, but have never thought to use quinoa in place of bread in a regular stuffing recipe. I love this idea - quinoa has so much flavor and gets so nice and crisp in the oven - I will have to try it this way!
November 18, 2012 | Unregistered CommenterJess
Oh Ashley, this looks so so delicious! It may even convert my squash-hating hubby... he can only handle it in vegan mac & cheese oddly enough ;) Your quinoa stuffed peppers are still a staple in my house, so this just might be a hit!
November 19, 2012 | Unregistered CommenterChrista @ Edible Balance
This recipe looks divine!! I'm definitely turning into an oompa loompa from all the beta carotene--I just can't stop eating squash and sweet potatoes :) I have yet to try delicata squash though, and now I'm really eager to try it!! Thanks for the recipe!
November 19, 2012 | Unregistered CommenterRachel @ Almonds & Avocados
Just wanted to say great dish! I am always looking for new and exciting ways to be gluten-free friendly for family this time of year! It was a hit and full of flavor which is sometimes difficult with Celiac restrictions. Thank you!
November 20, 2012 | Unregistered CommenterChef Nikki
It looks so delicious and healthy. and the presentation is very creative. Is it okay if shredded chicken breast will be added to the stuffing?
November 21, 2012 | Unregistered CommenterSan Diego Foodie
@Chef Nikki - I am so glad to hear this was a hit! Thanks so much for letting me know!

@San Diego Foodie - Yes, I'm sure that would work.
November 24, 2012 | Registered CommenterAshley
I got a delicata squash in my CSA box - but it was insane to try and cut open. I eventually had to cook it whole for fear of amputating a limb. Is this the standard with delicata squash - as your looks lovely and halved!? Anyone?
November 24, 2012 | Unregistered CommenterJennifer-Anne
These look fantastic, Ashley! What a great, festive holiday dish.
November 25, 2012 | Unregistered CommenterGena
this looks great.....can you eat the squash skin, also?
November 26, 2012 | Unregistered CommenterKathryn
@Kathryn - Some people do eat the squash skin as it softens while baking, but I steer clear as it's pretty fibrous.
November 26, 2012 | Registered CommenterAshley
Looks healthy and delicious! The presentation is great - makes me want to cook it. I think chicken would add more flavor on this.
January 28, 2013 | Unregistered CommenterRSA Online
I'm part of a buying club for organic produce, so each week is a total surprise as to what I'll end up with, which is really fun. So this week two delicata squash arrived at my door. This was my first experience with them, so a quick google search for a vegan delicata squash recipe lead me here. I'm so glad I found your recipe as it is one of the most delicious dishes I've ever made. My fiancé couldn't stop praising me for this one, so thank you for sharing! Can't wait to make again.
September 6, 2013 | Unregistered CommenterHailey
@Hailey - So so happy to hear you and your husband enjoyed this recipe!! I can't wait for it to cool off around here and for squash to come into season. Thanks for the feedback!
September 6, 2013 | Registered CommenterAshley
Amazing recipe! Came out great. Thanks so much for sharing!
October 3, 2013 | Unregistered CommenterMS
I am in the process of making this but am a little confused. Does the squash flesh get combined with the quinoa, or is it not used at all? I have made the stufffing but haven't yet cooked the squash (waiting for the weather to turn colder tomorrow before turning my oven on!). Thank you.
October 6, 2013 | Unregistered CommenterSue
I'm cooking this dish right now with a huge delicata my daughter grew in our garden...smells delish thanks
October 6, 2013 | Unregistered CommenterBonnie
@Sue - You cook the squash. Then the quinoa. Then you fill the halved squash with the quinoa and bake for 10min as directed in step 10. The squash flesh remains in the squash shell and the quinoa stuffing is stuffed into the cavity of the squash, as photographed/instructed. While eating you scoop up the squash with the quinoa.
October 6, 2013 | Registered CommenterAshley
I just had to write in and tell you this recipe was phenomenal! As the only vegan at the Thanksgiving table, I was looking for something easy that I could heat up while the others were carving turkey, and that I could share with others. This is it! Thank you so much for posting.
November 24, 2013 | Unregistered CommenterSuz
@Suz - So happy to hear it! Happy Thanksgiving!
November 26, 2013 | Registered CommenterAshley
Most delicious quinoa squash recipe I've made. Will be doing for Thanksgiving! Do you have the nutritional info on it pet serving?
September 28, 2014 | Unregistered CommenterDee
@Dee - Unfortunately, I don't! But there are numerous free sites where you can enter in ingredient information if you do a quick google search. Glad you enjoyed this!
October 2, 2014 | Registered CommenterAshley
Served this as an amuse-bouche for Thanksgiving. Added cranberries and walnuts. Was a big hit. BTW: Delicata is one of the few winter squashes that don't need to be peeled and the skin is edible.
November 28, 2014 | Unregistered Commenteredna lewis

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