Gelderland Stuffed Vegetable Medley

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant mix of roasted vegetables filled with a creamy lentil and mushroom mixture, inspired by the rustic charm of Gelderland. This Dutch-inspired quick recipe (vegetarian), ready in about 90 minutes, pairs butternut squash, zucchini, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 60 min Serves 4 Dutch cuisine 220 cal/serving

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Ingredients

1 medium (1.5 lbs) butternut squash
2 medium (1 lb total) zucchini
1 cup cooked quinoa
8 oz, finely chopped mushrooms
3 cloves, minced garlic
2 tbsp olive oil
1 cup vegetable broth
1 tbsp, chopped fresh thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Cut butternut squash and zucchini into 1-inch thick rounds. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
Step 2: In a skillet, sauté garlic in 1 tbsp olive oil over medium heat for 30 seconds. Add mushrooms and cook 5 minutes until softened. Stir in quinoa, thyme, and vegetable broth. Simmer 10 minutes until liquid is absorbed.
Step 3: Stuff each vegetable round with the quinoa mixture, pressing gently to secure. Return to baking sheet and roast 10 minutes more until golden and crispy.