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Healthy Hearty Stuffed Butternut Squash with Quinoa and Toasted Pine NutsBy Farhana. I’m making these for an upcoming event. I’m serving the squash stuffed with lentils and quinoa and roasting at 350 for 45 minutes. At that point, I will slice off the top, add a little more milk and cheese on the top, then finish the oven off so that it goes from warm to hot (350 to 400 degrees for about ten minutes). This is doable for your own Thanksgiving, and there are still plenty of leftovers to take to a potluck or picnic! A super simple vegan stuffing recipe, just a little something extra with the Thanksgiving feast!