Cedar Plank-Roasted Stuffed Squash

Recipe courtesy of BGETeamGreen Member BigGreenEggFoodie

15 Minutes
30 Minutes


  • 1/2 cups (120 ml) quinoa, cooked using veggie stock 
  • 4-5 baby bella mushrooms, sliced 
  • leek, chopped and washed, white and green parts 
  • 1/2 honey crisp apple, cut into half inch pieces 
  • 3 oz. (86 g) goat cheese 
  • 1/3 cups (80 ml) whole walnuts 
  • medium acorn squash, sliced and seeds removed 
  • clove garlic, minced 
  • 1 teaspoon (5 ml) ground cumin 
  • 1/2 teaspoons (2.5 ml) oregano 
  • 1/2 teaspoons (2.5 ml) dried parsley 
  • 1/2 teaspoons (2.5 ml) smoked paprika 
  •  Olive oil 
  •  Pomegranate for garnish 
  • cedar plank, soaked 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

See Accessory
Grilling Planks

Plank cooking is a unique culinary method which originated with the Native Americans. The longstandi...

See Accessory
Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

See Accessory


Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Rub the cut surface of the squash with a bit of olive oil, sprinkle with salt and pepper. Place the cut sides down on the cedar planks. Roast for about 30 minutes or until tender; cooking time may vary depending on the thickness of your squash. Remove from the EGG; reserve the plank.

Step 3

Place the walnuts in a small cast iron skillet and toast them in the EGG for about 10 minutes. Remove and chop.

Step 4

In the small cast iron skillet, sauté the garlic, leeks, and mushrooms with a tablespoon of olive oil for about 10-12 minutes. Remove from heat and allow to cool.

Step 5

Combine the quinoa, walnuts, apples, mushroom and leek mixture along with the seasoning blend. Salt and pepper to taste. Cut the goat cheese into small pieces and fold into the filling mixture, leaving small chucks of cheese throughout the mixture. Scoop the filling mixture into the cooked squash and place back on the cooking plank, cut side up. Cook on the EGG for 15 minutes or until warm throughout.

Step 6

Serve with pomegranate seeds for an extra pop of flavor and color.

Popular Recipes

Pork Belly Burnt Ends

We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in...

See Recipe
Rum Grilled Pineapple

Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...

See Recipe
Rib-Eye Steak with Mushroom Whiskey Cream Sauce

See Recipe
Pork Tenderloin

Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...

See Recipe
Hot and Fast Brisket

The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...

See Recipe
The Community App for The Big Green Egg