Name: Stuffed Butternut Squash
Prep time: 15 min
Cook time: PT-490560H52M18S
Total time: PT-490560H52M18S
Cuisine: American
Ingredients: 1 medium butternut squash, halved and seeds removed; 2 tablespoons olive oil; Salt and pepper, to taste; 1 small onion, chopped; 2 cloves garlic, minced; 1 1/2 cups cooked grains (quinoa, rice, or farro) or 1 cup cooked sausage, lentils, or ground turkey; 1 cup spinach or kale, chopped (optional); 1/4 cup dried cranberries or chopped apples (optional); 1/4 cup chopped nuts (pecans or walnuts, optional); 1/2 cup shredded cheese (Parmesan, mozzarella, or goat cheese); Fresh herbs for garnish (optional)

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Stuffed butternut squash is a wholesome, flavorful dish that brings together sweet roasted squash and a savory filling. It’s warm, comforting, and packed with texture—soft roasted squash, hearty grains or protein, and a touch of herbs and cheese to pull it all together. I love making it during the cooler months, when I want something both cozy and nourishing.

Why I Love This Recipe

I love how stuffed butternut squash turns a simple vegetable into a complete, satisfying meal. It’s a beautiful dish to serve—especially around the holidays—and it’s easy to make ahead or customize depending on what I have on hand. Whether I’m making a vegetarian version or adding sausage or ground turkey, it always feels like a hearty, wholesome dinner that doesn’t take a ton of effort. Stuffed Butternut Squash

Ingredients

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

Butternut squash, halved and seeds removed
Olive oil
Salt and pepper
Onion, chopped
Garlic, minced
Cooked grains (quinoa, rice, or farro) or protein (sausage, lentils, or ground turkey)
Spinach or kale (optional)
Dried cranberries or chopped apples (optional for sweetness)
Chopped nuts like pecans or walnuts (optional for crunch)
Shredded cheese (Parmesan, mozzarella, or goat cheese)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cut the butternut squash in half lengthwise and scoop out the seeds.
I brush the cut sides with olive oil, sprinkle with salt and pepper, and place them cut-side down on the baking sheet.
I roast the squash for 40–45 minutes, or until the flesh is fork-tender.
While the squash is roasting, I heat olive oil in a skillet and sauté the chopped onion and garlic until soft.
I stir in the cooked grains or protein, add greens if using, and season with salt and pepper. If I’m using dried fruit or nuts, I fold those in at this point too.
Once the squash is done, I turn them over and use a spoon to slightly scoop out a bit of the flesh to make room for the filling (I mix this scooped-out squash into the filling).
I stuff the filling into the squash halves, top with shredded cheese, and return them to the oven for 10–15 more minutes until the cheese is melted and everything is heated through.
I serve it warm, garnished with fresh herbs if I have them.

Servings and Timing

This recipe serves 2 as a main dish or 4 as a side.
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour – 1 hour 10 minutes

Variations

I switch up the filling depending on what I have—sometimes I use quinoa and spinach for a vegetarian version, or I go with sausage and apple for a fall-inspired twist. Adding feta or goat cheese gives it a tangy bite, while sweet potatoes or mushrooms add more depth. If I want it spicy, I sprinkle in red pepper flakes or use spicy Italian sausage.

Storage/Reheating

Leftover stuffed squash keeps well in the fridge for up to 3 days. I store it in an airtight container and reheat it in the oven at 350°F (175°C) for about 15 minutes, or in the microwave until warmed through. It also freezes well—I wrap individual halves tightly and freeze them for up to a month. When I’m ready to eat, I thaw and reheat in the oven until hot. Stuffed Butternut Squash

FAQs

Can I make this dish vegetarian or vegan?

Yes, I often make a vegetarian version using quinoa or lentils and load it with veggies. For a vegan option, I skip the cheese or use a plant-based alternative.

What’s the best way to cut butternut squash?

I use a sharp chef’s knife and start by slicing off the ends. Then I cut it in half lengthwise and scoop out the seeds. If it’s too tough to cut, I microwave it for 2–3 minutes to soften it slightly.

Can I make this ahead of time?

Yes, I often roast the squash and prep the filling a day ahead. I store them separately in the fridge and assemble and bake just before serving.

Do I have to peel the squash?

Not for this recipe. Since I roast the halves and serve them as boats, the skin helps hold everything together. I just scoop the flesh out as I eat.

What sides go well with stuffed squash?

I usually serve it with a simple green salad, roasted Brussels sprouts, or a warm soup. It’s filling enough to stand alone but pairs nicely with lighter sides.

Conclusion

Stuffed butternut squash is one of those recipes that feels special but is simple enough for a weeknight. It’s warm, hearty, and incredibly versatile, making it perfect for fall and winter dinners. I love how it brings together sweet, savory, and comforting flavors in every bite—definitely a recipe I keep coming back to.