As the leaves begin to change colors and the crisp fall air sets in, there’s no better way to warm up than with a deliciously stuffed butternut squash. The sweet, nutty flavor of this versatile gourd pairs perfectly with a wide range of ingredients, from savory meats to hearty grains. Whether you’re looking for a comforting side dish or a satisfying main course, we’ve got you covered with our collection of 20 mouthwatering stuffed butternut squash recipes.
From classic comfort foods like quinoa and kale, to international flavors like Moroccan spiced and Thai peanut, there’s something on this list for every taste bud. So go ahead, get cozy, and let the aroma of roasted butternut squash fill your kitchen with warmth and joy.
Quinoa and Kale Stuffed Butternut Squash
This recipe combines the nutty flavor of quinoa with the earthy taste of kale, all wrapped up in a deliciously roasted butternut squash. Perfect for a healthy and satisfying meal.
Ingredients:
– 2 medium butternut squashes (about 1 pound each)
– 1 cup cooked quinoa
– 2 cups chopped kale leaves
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, chopped kale, parsley, olive oil, onion, garlic, salt, and pepper.
4. Stuff each squash half with the quinoa-kale mixture, dividing it evenly between the two.
5. Place the stuffed squashes on a baking sheet lined with parchment paper and roast for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Sausage and Apple Stuffed Butternut Squash
Sausage and Apple Stuffed Butternut Squash Recipe
This recipe combines the sweet flavors of roasted butternut squash with savory sausage and crunchy apples, perfect for a cozy fall or winter meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1/2 cup chopped onion
– 1/2 cup chopped apple (Granny Smith or your favorite variety)
– 1 tsp dried sage
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add onion, apple, sage, salt, and pepper to the skillet and cook until the mixture is heated through.
5. Stuff each squash half with the sausage-apple mixture and drizzle with olive oil.
6. Roast the squash in the preheated oven for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Wild Rice and Mushroom Stuffed Butternut Squash
This recipe combines the earthy flavors of wild rice, mushrooms, and butternut squash for a hearty and nutritious side dish. Perfect for fall gatherings or as a comforting addition to your Thanksgiving table.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup wild rice
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a large skillet, sauté the onion and garlic until softened. Add the mushrooms and cook until they release their liquid and start to brown.
4. Add the wild rice to the skillet and stir to combine with the mushroom mixture. Cook for 1-2 minutes.
5. Stuff each squash half with the wild rice mixture, dividing it evenly between the two.
6. Place the stuffed squash on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Spinach and Feta Stuffed Butternut Squash
This autumnal twist on stuffed squash combines the earthy sweetness of butternut squash with the tanginess of feta cheese and the brightness of fresh spinach. A perfect side dish for a cozy fall dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stuff each squash half with the cooked onion mixture, spinach leaves, and crumbled feta cheese.
6. Season with salt and pepper to taste.
7. Place the stuffed squash on a baking sheet and bake for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Black Bean and Corn Stuffed Butternut Squash
This recipe is a flavorful and nutritious twist on traditional stuffed squash, featuring the creamy sweetness of butternut squash paired with the savory goodness of black beans and corn.
Ingredients:
– 2 large butternut squashes (about 1 pound each)
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together black beans, corn, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the bean and corn mixture, dividing it evenly.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squashes are tender.
Cooking Time: 45-50 minutes
Turkey and Cranberry Stuffed Butternut Squash
A delicious and savory twist on traditional squash, this recipe combines the flavors of roasted turkey, cranberries, and butternut squash for a perfect fall dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup cooked turkey breast, diced
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons brown sugar
– 1 tablespoon maple syrup
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together turkey, cranberries, brown sugar, maple syrup, salt, and pepper.
4. Stuff each squash half with the turkey-cranberry mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper, dotting the top of each squash with butter.
6. Roast in the preheated oven for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Lentil and Walnut Stuffed Butternut Squash
As the seasons change, warm up with this comforting recipe that combines the natural sweetness of butternut squash with the earthy flavors of lentils and walnuts. This dish is perfect for a cozy dinner or as a side dish for your next gathering.
Ingredients:
– 2 large butternut squashes (about 1 1/2 lbs each)
– 1 cup cooked lentils
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the butternut squashes in half lengthwise and scoop out seeds.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cooked lentils, cumin, salt, and pepper. Cook for 1 minute.
5. Stuff each squash half with the lentil mixture, mounding slightly.
6. Top with chopped walnuts and a sprinkle of parsley (if using).
7. Place on a baking sheet, cut side up, and roast for 45-50 minutes or until the squash is tender.
Curried Chickpea Stuffed Butternut Squash
This recipe combines the warm spices of Indian cuisine with the comfort of roasted squash, resulting in a unique and flavorful dish perfect for fall gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 can chickpeas, drained and rinsed
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp olive oil
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together chickpeas, curry powder, cumin, coriander, cayenne pepper, salt, and pepper.
4. Stuff each squash half with the chickpea mixture, dividing it evenly.
5. Drizzle the tops with olive oil and sprinkle with cilantro (if using).
6. Roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Bulgur and Pomegranate Stuffed Butternut Squash
A flavorful and nutritious fall recipe that combines the warmth of roasted squash with the sweetness of pomegranate and the nutty goodness of bulgur.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup cooked bulgur
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 cup pomegranate arils (fresh or dried)
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together bulgur, parsley, mint, olive oil, salt, and pepper.
4. Stuff each squash half with the bulgur mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes, or until the squash is tender and caramelized.
7. During the last 10 minutes of roasting, drizzle pomegranate arils and honey over the squash.
Cooking Time: 55-60 minutes
Goat Cheese and Herb Stuffed Butternut Squash
This recipe combines the natural sweetness of roasted butternut squash with the creamy richness of goat cheese and the freshness of herbs. The perfect side dish or main course for a cozy autumn evening.
Ingredients:
– 2 medium-sized butternut squashes (about 1 1/2 lbs each)
– 1 log of goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for roasting
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together crumbled goat cheese, chopped parsley, thyme, garlic, salt, and pepper.
4. Stuff each squash half with the goat cheese mixture, dividing it evenly between the two.
5. Drizzle olive oil over the squashes and place them on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 45-50 minutes, or until the squashes are tender and caramelized.
Cooking Time: 45-50 minutes
Mexican-Style Stuffed Butternut Squash
Mexican-Style Stuffed Butternut Squash Recipe
Summary: This recipe combines the warm spices and flavors of Mexico with the comforting, nutty taste of butternut squash. Perfect for a unique and delicious side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup cooked black beans, rinsed and drained
– 1/4 cup crumbled queso fresco (or feta)
– Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, smoked paprika, cinnamon, and salt; cook for 1 minute.
4. Stuff each squash half with the cooked onion mixture, black beans, and queso fresco.
5. Place stuffed squash on a baking sheet and bake for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Moroccan Spiced Stuffed Butternut Squash
Moroccan Spiced Stuffed Butternut Squash Recipe
Summary: This recipe combines the sweetness of roasted butternut squash with the warm, aromatic spices of Moroccan cuisine, creating a delightful and exotic side dish or main course.
Ingredients:
– 2 medium-sized butternut squashes (about 1 lb each)
– 1/4 cup olive oil
– 2 tbsp butter
– 2 tbsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– Salt and pepper to taste
– 1/2 cup cooked rice or grains (optional)
– Fresh parsley or cilantro for garnish (optional)
Step-by-step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise, scoop out the seeds and pulp.
3. In a bowl, mix together olive oil, butter, cumin, coriander, cinnamon, turmeric, salt, and pepper.
4. Stuff each squash with this spice mixture, dividing it evenly between both squashes.
5. Place the stuffed squashes on a baking sheet lined with parchment paper, cut side up.
6. Roast in the preheated oven for 45-50 minutes, or until the flesh is tender and caramelized.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Mediterranean Stuffed Butternut Squash
Experience the warm, comforting flavors of the Mediterranean in this stuffed butternut squash recipe. Tender squash filled with a savory mixture of feta cheese, olives, and herbs will become your new favorite dish.
Ingredients:
– 2 large butternut squashes (about 1 lb each)
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until the onion is translucent.
4. Stuff each squash with the cooked onion mixture, feta cheese, olives, parsley, oregano, salt, and pepper.
5. Place the stuffed squashes on a baking sheet and bake for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Thai Peanut Stuffed Butternut Squash
Thai Peanut Stuffed Butternut Squash Recipe
Transform a humble butternut squash into a flavorful and aromatic main dish with this unique Thai-inspired recipe.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– 1/2 tsp ground cumin
– 1/4 tsp red pepper flakes (optional, for some heat)
– Salt and black pepper to taste
– Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
2. In a bowl, mix peanut butter, coconut milk, soy sauce, brown sugar, ginger, cumin, and red pepper flakes (if using).
3. Stuff each squash half with the peanut mixture, dividing it evenly.
4. Place the stuffed squash on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes or until the squash is tender and the filling is caramelized.
Cooking Time: 45-50 minutes
BBQ Pulled Pork Stuffed Butternut Squash
A delightful twist on traditional comfort food, this recipe combines the rich flavors of slow-cooked pork with the natural sweetness of roasted butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 pound pulled pork (homemade or store-bought)
– 1/4 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together pulled pork, BBQ sauce, brown sugar, salt, and pepper.
4. Stuff each squash half with the pork mixture, mounding it slightly.
5. Drizzle the tops with olive oil and season with additional salt and pepper if desired.
6. Roast the stuffed squash in the preheated oven for 45-50 minutes, or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Ratatouille Stuffed Butternut Squash
Elevate your fall dinner game with this flavorful and nutritious Ratatouille Stuffed Butternut Squash recipe. This dish combines the natural sweetness of butternut squash with the rich flavors of ratatouille, a French vegetable stew.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup ratatouille (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stuff each squash half with ratatouille, leaving a 1-inch border around the edges.
5. Top each squash half with Parmesan cheese and season with salt and pepper to taste.
6. Place stuffed squash on a baking sheet and bake for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Greek Orzo Stuffed Butternut Squash
This recipe combines the warm flavors of Greek cuisine with the comforting sweetness of roasted butternut squash. The result is a delicious and nutritious main course perfect for a cozy evening in.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 8 oz orzo pasta
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Greek yogurt
– 1/4 cup crumbled feta cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Cook orzo according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Stir in cooked orzo, Greek yogurt, feta cheese, oregano, salt, and pepper.
6. Stuff each squash half with the orzo mixture, dividing evenly.
7. Place stuffed squash on a baking sheet, cut side up.
8. Roast for 45-50 minutes, or until squash is tender.
Cooking Time: 45-50 minutes
Sweet Potato and Pecan Stuffed Butternut Squash
A delightful fall-inspired side dish, this recipe combines the natural sweetness of sweet potatoes and butternut squash with the richness of pecans. Perfect for a cozy dinner or as a main attraction at your next gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 medium sweet potatoes, peeled and cubed
– 1/4 cup pecans, chopped
– 2 tbsp brown sugar
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a large bowl, toss sweet potatoes with brown sugar, cumin, salt, and pepper until coated.
4. Stuff each squash half with sweet potato mixture, leaving about 1 inch around edges.
5. Top each squash half with chopped pecans.
6. Drizzle olive oil over the squash and pecans.
7. Roast for 45-50 minutes or until squash is tender and filling is golden brown.
Cooking Time: 45-50 minutes
Tofu and Ginger Stuffed Butternut Squash
Discover the sweet and savory combination of roasted butternut squash filled with a flavorful tofu and ginger mixture.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 block of firm tofu, drained and crumbled
– 2 inches of fresh ginger, peeled and grated
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together crumbled tofu, grated ginger, minced garlic, salt, and pepper.
4. Stuff each squash half with the tofu mixture, dividing it evenly between the two.
5. Drizzle the tops with olive oil and season with additional salt and pepper if desired.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Bacon and Brussels Sprout Stuffed Butternut Squash
A deliciously savory twist on traditional butternut squash, this recipe combines the sweetness of roasted squash with the smoky flavor of bacon and the earthiness of Brussels sprouts.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 6 slices of bacon, cooked and crumbled
– 1 pound Brussels sprouts, trimmed and halved
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together crumbled bacon, Brussels sprouts, garlic, salt, and pepper.
4. Stuff each squash half with the bacon-Brussels sprout mixture, dividing it evenly between the two halves.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Summary
As fall approaches, warm up your taste buds with these 20 delicious stuffed butternut squash recipes. From savory quinoa and kale to sweet potato and pecan, we’ve got you covered. Our collection features a variety of international flavors, including Moroccan spiced, Mediterranean, Thai peanut, and Mexican-style. Plus, there are plenty of options for meat-lovers, vegetarians, and vegans alike. Whether you’re looking for a comforting side dish or a show-stopping main course, these stuffed butternut squash recipes are sure to impress.