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Stuffed Butternut Squash

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Stuffed butternut squash is a cozy, nutrient-packed dish made with roasted squash halves filled with a savory blend of grains, vegetables, and optional meats or cheese. Naturally gluten-free and endlessly customizable, this stuffed butternut squash recipe is perfect for fall dinners, holiday tables, or healthy weeknight meals.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 45–60 minutes
  • Total Time: About 1 hour 10 minutes
  • Yield: Serves 4 (½ squash per person)
  • Category: Main Course, Side Dish
  • Method: Roasting
  • Cuisine: American, Mediterranean-inspired
  • Diet: Gluten Free

Ingredients

  • 2 medium butternut squash, halved lengthwise and seeded
  • 2–3 tbsp olive oil
  • Salt and black pepper, to taste
  • 1½ cups cooked quinoa, rice, or couscous
  • 2–3 cloves garlic, minced
  • 1 small onion, diced
  • 3 cups fresh spinach or kale
  • 1 cup cooked sausage, lentils, or chickpeas (optional)
  • ½ cup dried cranberries or chopped apples (optional)
  • ½ cup crumbled feta, goat cheese, or grated Parmesan (optional)
  • 2 tbsp fresh herbs: parsley, thyme, or sage

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds.
  2. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–45 minutes, until fork-tender.
  3. While roasting, heat oil in a skillet and sauté garlic and onion until soft.
  4. Add spinach or kale and cook until wilted. Stir in cooked grains, optional protein, and sweet elements like cranberries or apples. Season with salt, pepper, and fresh herbs.
  5. Optional: stir in cheese off the heat.
  6. Once squash is roasted and cooled slightly, scoop out some flesh and mix it into the filling.
  7. Fill each squash half with the mixture, then return to oven for 10–15 minutes to heat through.
  8. Garnish with extra herbs or cheese before serving.

Notes

  • Use wild rice or couscous for different textures.
  • Add roasted mushrooms, zucchini, or tomatoes for a veggie version.
  • Mediterranean twist: include olives, sun-dried tomatoes, and feta.
  • Add nuts like pecans or walnuts for crunch.
  • Make the filling a day ahead for faster assembly.

Nutrition

Find it online: https://juliameals.com/stuffed-butternut-squash/