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Quinoa, Feta, and Cranberry-Stuffed Squash Two Stars

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Servings: Serves 4

Cook Time: 91 minutes

Prep Time: 45 minutes


1 butternut squash (about 3 pounds)
1 tablespoon olive oil
1 large shallot, minced
1/2 teaspoon minced fresh thyme
Salt and pepper
1 1/4 cups water
3/4 cup quinoa, rinsed
3/4 cup quinoa, rinsed
1/4 cup plus 2 tablespoons crumbled feta cheese
1/4 cup dried cranberries, chopped
2 tablespoons Taste of Inspirations Honey Chipotle Grilling Sauce
1/4 cup hulled pumpkin seeds (pepitas), toasted


1. Adjust a rack to the upper-middle position and heat oven to 400 degrees. Halve squash lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast until fl esh pierces easily with a fork, about 1 hour.
2. While squash is roasting, heat oil in a medium saucepan over medium heat until shimmering. Add shallot, thyme, and 1/2 teaspoon salt, and cook until softened, about 1 minute. Add water and quinoa and bring to a simmer. Cover, reduce heat to low, and cook until grains are just tender and liquid is absorbed, about 15 minutes; set aside.
3. To assemble, scoop flesh from squash centers, leaving a 1/2" border all around, and reserve 1/4 cup.
4. Add reserved squash, 1/4 cup feta, and cranberries to quinoa and mix until combined; season with salt and pepper to taste.
5. Stuff quinoa mixture into hollowed-out squash halves and brush with Honey Chipotle Grilling Sauce. Return to oven and bake until quinoa is heated through and golden brown all over, 10 to 15 minutes. Sprinkle with pepitas and remaining 2 tablespoons feta before serving.
Source: Hannaford fresh Magazine, November - December 2015

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 420 kcal (21%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 4 g (17%)
Cholesterol 15 mg (5%)
Sodium 470 mg (19%)
Total Carbohydrates 58 g (19%)
Dietary Fiber 13 g (52%)
Protein 13 g (21%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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