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Stuffed Butternut Squash

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Stuffed butternut squash is a cozy and wholesome dish made with roasted squash halves filled with a savory blend of grains or protein, greens, herbs, and melty cheese. Perfect for fall dinners or festive gatherings.

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)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut butternut squash in half lengthwise and remove seeds. Brush with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
  3. Roast for 40–45 minutes, until flesh is fork-tender.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
  5. Add cooked grains or protein, stir in greens (if using), and season with salt and pepper. Mix in cranberries/apples and nuts if using.
  6. Once squash is done, turn halves over and scoop out a bit of the flesh to create room for filling. Mix scooped flesh into the filling mixture.
  7. Stuff filling into squash halves, top with shredded cheese, and return to oven for 10–15 minutes, until cheese is melted and squash is heated through.
  8. Serve warm, garnished with fresh herbs if desired.

Notes

  • No need to peel the squash—the skin holds everything together.
  • Make ahead by prepping squash and filling separately.
  • Use spicy sausage or red pepper flakes for added heat.
  • Try feta or goat cheese for tangy flavor variations.

Nutrition

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