Stuffed Butternut Squash

Stuffed butternut squash is a hearty, colorful dish that’s perfect for fall and winter. The tender roasted squash halves are filled with a savory mixture of grains, vegetables, and sometimes meat or cheese, making this recipe as comforting as it is nourishing. I love how it turns a simple squash into a complete, beautiful meal.

Why You’ll Love This Recipe

I love how versatile this dish is—it works as a cozy vegetarian main or a flavorful side dish. The sweetness of the roasted butternut squash pairs perfectly with savory fillings like quinoa, sausage, cranberries, spinach, or cheese. It looks elegant enough for a holiday table but is easy enough to make for a weeknight dinner. Plus, it’s naturally gluten-free and packed with wholesome ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, halved and seeded

• Olive oil

• Salt and pepper

• Cooked quinoa, rice, or couscous

• Garlic, minced

• Onion, diced

• Fresh spinach or kale

• Cooked sausage, lentils, or chickpeas (optional)

• Dried cranberries or chopped apples (optional for sweetness)

• Feta, goat cheese, or Parmesan (optional)

• Fresh herbs: parsley, thyme, or sage

Directions

1. I preheat the oven to 400°F (200°C), then cut the butternut squash in half lengthwise and scoop out the seeds.

2. I drizzle the cut sides with olive oil, season with salt and pepper, and roast them cut-side down on a baking sheet for about 35–45 minutes, or until the flesh is fork-tender.

3. While the squash roasts, I prepare the filling. In a large skillet, I sauté garlic and onion in olive oil until softened.

4. I stir in the spinach (or kale) and cook until wilted. Then I add in the cooked grain and protein (if using), along with cranberries or apples for a hint of sweetness.

5. I season the filling with salt, pepper, and fresh herbs. Off the heat, I mix in cheese if I’m using it.

6. Once the squash is roasted and cool enough to handle, I scoop out a small portion of the flesh to make room for the filling—then I stir that scooped-out squash into the filling for extra texture.

7. I stuff each squash half generously with the filling and return them to the oven for another 10–15 minutes to heat through and let the flavors meld.

8. Before serving, I garnish with more fresh herbs or a sprinkle of cheese.

Servings and timing

This recipe serves 4 people (half a squash per person). Prep time is about 20 minutes, and total cook time is around 50–60 minutes. It takes just over an hour from start to finish.

Variations

Sometimes I go all-veggie and load it with roasted mushrooms, zucchini, and cherry tomatoes. Other times I’ll use ground turkey or Italian sausage for a meatier option. I love swapping out quinoa for wild rice in the fall, and I’ve even added pecans or walnuts for a crunchy texture. For a Mediterranean spin, I use olives, sun-dried tomatoes, and feta. There’s really no limit.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the squash halves in the oven at 350°F (175°C) for 15–20 minutes, until heated through. I can also microwave them, though I prefer the oven to keep the texture firm. They also freeze well—I wrap them tightly and freeze for up to 2 months, then thaw and reheat as needed.

FAQs

Do I have to peel the butternut squash?

No, I roast the halves with the skin on, and the skin helps hold everything together. It’s not typically eaten, but it’s easy to scoop the filling and flesh from the skin when serving.

Can I make this vegetarian or vegan?

Absolutely. I skip the meat and cheese, or use plant-based sausage and vegan cheese. The flavors still shine through.

What’s the best way to cut butternut squash safely?

I use a sharp chef’s knife and cut off both ends first. Then I slice it in half lengthwise. If it’s too firm, I microwave it for 2–3 minutes to soften it slightly before cutting.

Can I make the filling ahead of time?

Yes, I often make the filling a day in advance and refrigerate it. Then I just roast the squash, stuff, and reheat everything when ready to serve.

What sides go well with stuffed butternut squash?

This dish is hearty on its own, but I sometimes serve it with a simple green salad, roasted Brussels sprouts, or crusty bread.

Conclusion

Stuffed butternut squash is one of my favorite fall dishes—it’s warm, flavorful, and feels like comfort food with a wholesome twist. Whether I’m keeping it vegetarian or adding a protein, it always turns out delicious. It’s simple to make, beautiful to serve, and full of flavor in every bite.

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