Quinoa Stuffed Squash with Almond Date Butter Sauce

almond butter dairy free gluten free nut butters sauces vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.      

Recipe inspired by Vegan Huggs. 


For almond date butter & sauce

  • 2 cups (300g) almonds
  • 4 Medjool dates
  • 1/8 tsp. Pink Himalayan salt (optional)

For almond date butter sauce

  • 3 tbsp. almond date butter made with the NutraMilk
  • coconut oil

For squash & stuffing

  • 3/4 cup dry quinoa
  • 1 1/2 cups vegetable broth, low sodium
  • 3 acorn squash (medium-sized)
  • 2 tbsp. olive oil + more for brushing acorn flesh
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 1 large apple, diced
  • 8 ounces cremini mushrooms, diced
  • 1/2 cup cranberries (fresh or frozen)
  • 3 cloves garlic, minced
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1/2 tsp. cinnamon
  • 1 tsp. teaspoon Himalayan salt (or preferred salt), more to taste
  • Fresh cracked pepper, to taste 


  • For almond date butter.
    • Place almonds, dates and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside 3 tbsp. of butter and store the rest for later use.

  • Preheat oven to 425 degrees F.
  • Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
  • Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. Roast the squash for about 35-45 minutes, or until tender (test with a fork).

  • Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
  • In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
  • Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender.
  • Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
  • In a small sauce-pan, melt almond date butter and coconut oil until you get a runny consistency to pour over squash. Set aside.
  • When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Take out and drizzle with almond date sauce. Enjoy!

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