Autumn’s favorite veggie just got a major upgrade! Whether you’re craving cozy comfort food or a showstopping seasonal dish, these 18 flavorful stuffed butternut squash recipes are here to delight. From cheesy vegetarian fillings to hearty meat-packed options, there’s a perfect pick for every palate. Ready to transform your dinner routine? Let’s dive into these delicious, wholesome creations!
Quinoa and Kale Stuffed Butternut Squash
Perfect for cozy nights in, this quinoa and kale stuffed butternut squash is a hearty, wholesome dish that’ll make you feel good from the first bite. You’ll love how the flavors come together—sweet squash, nutty quinoa, and earthy kale—all in one satisfying package.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups kale, stems removed and chopped
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes, or until the squash is tender when pierced with a fork. Tip: Don’t overcrowd the baking sheet—this helps the squash caramelize evenly.
- While the squash roasts, rinse 1 cup quinoa under cold water in a fine-mesh strainer.
- In a medium saucepan, bring 2 cups vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and cook for 3–4 minutes, until translucent.
- Add 2 minced garlic cloves and cook for 30 seconds, until fragrant.
- Stir in 2 cups chopped kale and cook for 2–3 minutes, until wilted. Tip: Massaging the kale with a pinch of salt beforehand softens it.
- Add the cooked quinoa, ½ tsp smoked paprika, and ¼ tsp salt to the skillet. Stir to combine.
- Flip the roasted squash halves cut-side up. Divide the quinoa-kale mixture between them, packing it gently. Sprinkle with ¼ cup feta cheese if using.
- Return to the oven for 5–7 minutes, just until the cheese melts (if using). Tip: For extra crispiness, broil for the last 1–2 minutes.
Aromatic and satisfying, this dish balances creamy squash with fluffy quinoa and crispy-edged kale. Serve it with a drizzle of tahini or a squeeze of lemon for a bright finish.
Cheesy Spinach and Mushroom Stuffed Butternut Squash
Looking for a cozy, veggie-packed dish that feels indulgent but isn’t overly complicated? This cheesy spinach and mushroom stuffed butternut squash is hearty, flavorful, and perfect for a weeknight dinner or a casual gathering. You’ll love how the creamy filling pairs with the sweet, roasted squash.
Ingredients
For the roasted squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling:
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with 1 tbsp olive oil and season with ½ tsp salt and ¼ tsp black pepper.
- Place the squash cut-side down on the baking sheet. Roast for 35–40 minutes, or until fork-tender.
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden brown.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Stir in the spinach and cook for 2–3 minutes, until wilted. Remove from heat.
- In a bowl, combine the ricotta, mozzarella, Parmesan, ¼ tsp salt, and ¼ tsp black pepper. Fold in the mushroom-spinach mixture.
- Once the squash is roasted, flip them cut-side up. Use a fork to gently mash the flesh, creating a well for the filling.
- Spoon the cheese and veggie mixture into the squash halves, dividing evenly.
- Return to the oven for 10–12 minutes, until the cheese is melted and bubbly.
Fresh out of the oven, the squash is tender and slightly caramelized, while the filling is creamy with a savory kick from the mushrooms and garlic. Serve it with a crisp side salad or crusty bread for a complete meal.
Mexican-Style Stuffed Butternut Squash with Black Beans
Tired of the same old weeknight dinners? This Mexican-style stuffed butternut squash is a game-changer—packed with smoky black beans, gooey cheese, and just the right amount of spice. You’ll love how easy it is to make while still feeling totally gourmet.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the filling:
- 1 tbsp olive oil
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with 1 tbsp olive oil, then sprinkle with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes, or until the squash is tender when pierced with a fork. Tip: Don’t overcrowd the baking sheet—this helps the squash caramelize evenly.
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until translucent.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the black beans, cumin, and smoked paprika. Cook for 2–3 minutes, until warmed through. Tip: Mash a few beans lightly with the back of a spoon for extra creaminess.
- Flip the roasted squash halves cut-side up. Divide the bean mixture between them, then top with cheese.
- Return to the oven for 5–7 minutes, until the cheese is melted and bubbly. Tip: Broil for the last 1–2 minutes if you like extra browning.
- Sprinkle with cilantro before serving.
You’ll love the contrast of the creamy squash with the smoky, cheesy filling. Serve it with a dollop of sour cream or avocado slices for an extra indulgent touch.
Mediterranean Stuffed Butternut Squash with Feta and Olives
Looking for a cozy, flavor-packed dish that’s as easy as it is impressive? This Mediterranean stuffed butternut squash is loaded with tangy feta, briny olives, and warm spices—perfect for a weeknight dinner or a showstopping side. You’ll love how the sweet squash balances the bold fillings!
Ingredients
For the squash:
- 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the stuffing:
- 1 tbsp olive oil
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 cup cooked quinoa
- ½ cup crumbled feta cheese
- ¼ cup chopped Kalamata olives
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tbsp olive oil, then sprinkle with salt and pepper. Place cut-side down on the baking sheet.
- Roast squash for 35–40 minutes, or until fork-tender. Flip cut-side up and let cool slightly. Tip: Don’t skip flipping—it helps the edges caramelize!
- While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Add garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant. Tip: Toasting the spices deepens their flavor.
- Remove skillet from heat. Stir in quinoa, feta, olives, and parsley.
- Scoop the stuffing evenly into the squash halves, pressing gently. Return to the oven for 10 minutes to warm through. Tip: For extra crispiness, broil for the last 2 minutes.
Keep it simple with a drizzle of tahini or serve alongside a lemony arugula salad. The creamy feta and tender squash make every bite a little salty, a little sweet, and totally irresistible.
Curried Lentil Stuffed Butternut Squash
Alright, let’s talk about this cozy, flavor-packed dish that’s perfect for a weeknight dinner or a weekend meal prep. A curried lentil stuffed butternut squash is hearty, wholesome, and just the thing to warm you up—plus, it’s as pretty as it is delicious.
Ingredients
- For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- For the filling:
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 cup dried green or brown lentils, rinsed
- 2 cups vegetable broth
- ½ cup coconut milk
- ½ tsp salt
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper. Place cut-side down on the baking sheet.
- Roast the squash for 35–40 minutes, or until tender when pierced with a fork. Tip: If the edges start browning too quickly, cover loosely with foil.
- While the squash roasts, heat 1 tbsp olive oil in a medium pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
- Stir in the minced garlic, curry powder, cumin, and turmeric. Cook for 1 minute, until fragrant.
- Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
- Once the lentils are cooked, stir in the coconut milk and ½ tsp salt. Simmer uncovered for 2–3 minutes to thicken slightly.
- Flip the roasted squash cut-side up and divide the lentil mixture between the two halves. Return to the oven for 5 minutes to warm through.
- Garnish with fresh cilantro before serving. Tip: For extra crunch, sprinkle with toasted pepitas or chopped cashews.
Just imagine the creamy squash paired with the spiced, slightly creamy lentils—it’s a texture dream. Serve it with a side of naan or over a bed of greens for a complete meal.
Wild Rice and Cranberry Stuffed Butternut Squash
Wild rice and cranberry stuffed butternut squash is the kind of dish that feels fancy but is surprisingly simple to pull off. You get cozy roasted squash, nutty wild rice, and a sweet-tart pop from cranberries—all in one hearty package. Perfect for fall dinners or holiday sides!
Ingredients
For the squash:
- 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the stuffing:
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp maple syrup
- 1 tbsp melted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the squash with olive oil, then sprinkle with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes, or until the squash is tender when pierced with a fork. Tip: Don’t overcrowd the pan—give the squash space to caramelize.
- While the squash roasts, mix the cooked wild rice, cranberries, pecans, maple syrup, melted butter, cinnamon, and salt in a bowl.
- Flip the roasted squash cut-side up. Divide the stuffing mixture between the halves, packing it gently.
- Return to the oven for 10–12 minutes, just until the stuffing is warmed through. Tip: If the pecans aren’t toasty enough, broil for 1–2 extra minutes (watch closely!).
- Let cool for 5 minutes before slicing. Tip: Use a sharp knife to cut the stuffed squash into wedges for easy serving.
Serve this warm, and you’ll love how the creamy squash contrasts with the chewy rice and cranberries. Leftovers? Chop it up and toss with greens for a next-day salad!
Bacon and Cheddar Stuffed Butternut Squash
You’ve gotta try this cozy, cheesy stuffed butternut squash—it’s like fall on a plate but with a crispy, melty surprise inside. Perfect for when you want something hearty but still kinda fancy.
Ingredients
For the squash:
– 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the filling:
– 4 slices bacon, chopped
– ½ cup yellow onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– ¼ cup sour cream
– 1 tbsp fresh parsley, for garnish
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet.
3. Roast for 35–40 minutes, or until the squash is tender when pierced with a fork. Flip halfway through for even browning.
4. While the squash roasts, cook the bacon in a skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet.
5. In the same skillet, sauté the onion in the bacon fat over medium heat for 3–4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
6. In a bowl, mix the cooked bacon, onion-garlic mixture, cheddar, and sour cream until combined.
7. Once the squash is roasted, flip it cut-side up and gently mash the flesh with a fork to create a well. Divide the filling between the halves.
8. Return to the oven for 5–7 minutes, just until the cheese is melted.
9. Garnish with fresh parsley before serving.
Mmm, the squash turns silky and sweet, while the filling is smoky, sharp, and creamy all at once. Serve it with a crisp salad to balance the richness, or scoop it straight from the shell for the ultimate comfort bite.
Vegetarian Sausage and Apple Stuffed Butternut Squash
Who says vegetarian dishes can’t be hearty and satisfying? This stuffed butternut squash is packed with savory vegetarian sausage, sweet apples, and warm spices—perfect for cozy nights in. You’ll love how the flavors melt together while the squash turns tender and caramelized.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the filling:
- 1 tbsp olive oil
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 8 oz vegetarian sausage, crumbled
- 1 medium apple, diced
- 1/2 tsp dried sage
- 1/4 tsp ground cinnamon
- 1/4 cup breadcrumbs
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tbsp olive oil, then season with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 30 minutes, or until the squash is fork-tender. Flip halfway through for even browning.
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn—it’ll turn bitter.
- Stir in vegetarian sausage, breaking it apart with a spoon. Cook for 5 minutes until lightly browned.
- Add apple, sage, and cinnamon. Cook for another 3 minutes until the apple softens slightly.
- Remove skillet from heat and mix in breadcrumbs and cheese. Tip: The breadcrumbs help soak up any excess moisture.
- Flip the roasted squash cut-side up. Divide the filling between the halves, packing it in tightly.
- Return to the oven for 10 minutes, or until the cheese melts and the top is golden. Tip: For extra crispiness, broil for the last 2 minutes.
Keep an eye on that cheese—it should be bubbly and lightly browned. The squash will be creamy, contrasting with the slightly crunchy filling. Serve it with a simple green salad or drizzle with maple syrup for a sweet-savory twist.
Thai Peanut Stuffed Butternut Squash
You’ve gotta try this Thai peanut stuffed butternut squash—it’s a cozy, flavor-packed dish that’s way easier to make than it looks. Perfect for impressing guests or just treating yourself to something hearty and deliciously different.
Ingredients
For the squash:
– 1 medium butternut squash, halved lengthwise and seeded
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 1 tbsp olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1/2 cup cooked quinoa
– 1/2 cup canned chickpeas, drained and rinsed
– 1/4 cup chopped cilantro
– 1/4 cup chopped roasted peanuts
For the sauce:
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tbsp maple syrup
– 1/2 tsp red pepper flakes
– 1/4 cup water
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on the baking sheet.
3. Roast the squash for 35–40 minutes, or until tender when pierced with a fork. Tip: Don’t overcrowd the pan—this helps the squash caramelize evenly.
4. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until translucent.
5. Add the garlic and cook for 1 minute until fragrant.
6. Stir in the cooked quinoa, chickpeas, cilantro, and peanuts. Remove from heat.
7. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, red pepper flakes, and water until smooth. Tip: If the sauce is too thick, add water 1 tbsp at a time.
8. Flip the roasted squash cut-side up. Fill each half evenly with the quinoa mixture, then drizzle with the peanut sauce.
9. Return to the oven for 5–7 minutes to warm everything through. Tip: For extra crunch, sprinkle additional peanuts on top before serving.
Zesty, creamy with a hint of heat, this dish is a total crowd-pleaser. Serve it with extra lime wedges or a side of steamed greens for a complete meal.
Herbed Couscous and Chickpea Stuffed Butternut Squash
Haven’t you ever wanted a cozy, veggie-packed dish that feels fancy but is secretly easy? This herbed couscous and chickpea stuffed butternut squash is just that—warm, flavorful, and perfect for a weeknight dinner or a casual gathering. You’ll love how the spices mingle with the sweet squash and hearty filling.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the filling:
- 1 cup cooked couscous
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Rub the cut sides of the butternut squash halves with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place them cut-side down on the baking sheet.
- Roast the squash for 35-40 minutes, or until tender when pierced with a fork. Tip: If the edges start browning too quickly, cover loosely with foil.
- While the squash roasts, mix the cooked couscous, chickpeas, parsley, mint, cumin, smoked paprika, lemon juice, 1 tbsp olive oil, and 1/4 tsp salt in a bowl. Taste and adjust seasoning if needed.
- Once the squash is done, flip them cut-side up and let cool slightly. Use a fork to gently fluff the flesh, creating space for the filling.
- Spoon the couscous-chickpea mixture evenly into each squash half, packing it lightly. Return to the oven for 5-7 minutes to warm through. Tip: For extra crispiness, broil for the last 2 minutes.
Vibrant and satisfying, this dish balances the squash’s natural sweetness with the herby, spiced filling. Try topping it with crumbled feta or a drizzle of tahini for an extra flavor boost.
Stuffed Butternut Squash with Ground Turkey and Sage
Kick off your fall cooking with this cozy stuffed butternut squash—it’s hearty, flavorful, and perfect for weeknights. You’ll love the combo of savory ground turkey, earthy sage, and sweet squash.
Ingredients
- For the squash:
- 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- For the filling:
- 1 tbsp olive oil
- 1 lb ground turkey
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh sage, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp pepper. Place cut-side down on the baking sheet.
- Roast for 30–35 minutes, or until the squash is tender when pierced with a fork. Tip: Don’t overcrowd the pan—this helps the squash caramelize evenly.
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
- Add the ground turkey, breaking it up with a spatula. Cook for 5–6 minutes, until no pink remains. Tip: Pat the turkey dry before cooking for better browning.
- Stir in the garlic, sage, ½ tsp salt, and ¼ tsp pepper. Cook for 1 minute, until fragrant.
- Flip the roasted squash cut-side up. Divide the turkey mixture between the halves, packing it gently. Sprinkle with mozzarella.
- Return to the oven for 5–7 minutes, until the cheese melts. Tip: Broil for 1–2 minutes at the end for extra bubbly cheese.
Serve this stuffed squash hot—the tender flesh contrasts perfectly with the savory filling. Leftovers? Chop the squash and mix it into a grain bowl for lunch tomorrow.
Pesto and Goat Cheese Stuffed Butternut Squash
Kind of craving something cozy yet impressive? This pesto and goat cheese stuffed butternut squash is the perfect balance of creamy, herby, and slightly sweet—ideal for a dinner party or a fancy weeknight meal. Plus, it’s way easier to make than it looks!
Ingredients
For the squash:
– 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the filling:
– ½ cup goat cheese, crumbled
– ¼ cup basil pesto (store-bought or homemade)
– ¼ cup grated Parmesan cheese
– 2 tbsp pine nuts, toasted
– 1 tbsp fresh basil, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil, then sprinkle with salt and pepper. Tip: Don’t skip the oil—it helps caramelize the edges!
3. Place the squash cut-side down on the baking sheet and roast for 35–40 minutes, or until fork-tender.
4. While the squash roasts, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking often, until golden. Tip: Keep an eye on them—they burn fast!
5. In a small bowl, mix the goat cheese, pesto, and Parmesan until well combined.
6. Once the squash is cooked, flip it cut-side up and let it cool slightly. Use a fork to gently mash the flesh, creating a well for the filling.
7. Divide the cheese mixture between the squash halves, spreading it evenly. Sprinkle with toasted pine nuts and fresh basil.
8. Return to the oven for 5–7 minutes, just until the cheese is warm and slightly melty.
Deliciously creamy and packed with flavor, this dish is great as-is or paired with a simple arugula salad for contrast. The tender squash, tangy goat cheese, and crunchy pine nuts make every bite a little adventure!
Sweet Potato and Black Bean Stuffed Butternut Squash
Hearty, wholesome, and packed with flavor, this dish is a cozy weeknight winner that’ll have you coming back for seconds. You’ll love how the sweet potatoes and black beans pair perfectly with the creamy butternut squash—it’s a match made in veggie heaven.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling:
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and diced into ½-inch cubes
- 1 (15 oz) can black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400°F.
- Brush the cut sides of the butternut squash with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper.
- Place the squash cut-side down on a baking sheet and roast for 35–40 minutes, or until tender when pierced with a fork. Tip: Flipping it cut-side down helps it steam and soften evenly.
- While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until translucent.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the sweet potato, cumin, smoked paprika, and ½ tsp salt. Cook for 8–10 minutes, stirring occasionally, until the sweet potato is tender. Tip: Cover the skillet for the last 2–3 minutes to speed up softening.
- Stir in the black beans and cook for 1–2 minutes, just until heated through.
- Once the squash is done, flip it cut-side up and divide the filling between the two halves. Sprinkle with cheese (if using).
- Return to the oven for 5 minutes, or until the cheese melts. Tip: Broil for the last 30 seconds for a golden, bubbly top.
Creamy squash, smoky-spiced filling, and a hint of gooey cheese make every bite irresistible. Try topping it with a dollop of Greek yogurt or a sprinkle of fresh cilantro for extra freshness.
Stuffed Butternut Squash with Farro and Roasted Vegetables
Zesty flavors and cozy vibes—this stuffed butternut squash is the ultimate fall comfort food. You’ll love the hearty farro and roasted veggie filling, and it’s easier to make than you’d think.
Ingredients
- For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- For the filling:
- 1 cup farro, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Drizzle the butternut squash halves with 1 tbsp olive oil, then sprinkle with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes, until the squash is tender when pierced with a fork. Tip: Don’t overcrowd the pan—this helps the squash caramelize.
- While the squash roasts, combine the farro and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess liquid.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the red onion and sauté for 3 minutes until softened.
- Add the garlic, bell peppers, and zucchini. Cook for 5–7 minutes, stirring occasionally, until the veggies are tender.
- Stir in the cooked farro, thyme, and smoked paprika. Cook for 2 more minutes to blend the flavors. Tip: Taste and adjust seasoning here—you can add a pinch more salt if needed.
- Flip the roasted squash halves cut-side up. Divide the farro mixture between them, packing it in lightly.
- Sprinkle with feta cheese and return to the oven for 5 minutes, just to melt the cheese slightly.
- Garnish with fresh parsley before serving. Tip: For extra crunch, top with toasted pumpkin seeds.
Juicy, savory, and packed with texture, this dish is a showstopper. The creamy squash pairs perfectly with the chewy farro and smoky roasted veggies—try serving it with a drizzle of balsamic glaze for a fancy touch.
Moroccan-Spiced Stuffed Butternut Squash
Ready to cozy up with a dish that’s as vibrant as it is comforting? This Moroccan-spiced stuffed butternut squash is packed with warm spices, hearty grains, and a touch of sweetness—perfect for a weeknight dinner that feels special without the fuss. You’ll love how the flavors meld together while the squash turns tender and caramelized.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
For the filling:
- 1 cup cooked quinoa
- 1/2 cup dried apricots, chopped
- 1/4 cup toasted almonds, chopped
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes, or until the squash is tender when pierced with a fork. Tip: Don’t overcrowd the baking sheet—this helps the squash caramelize evenly.
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
- Add the garlic, cumin, cinnamon, ginger, and cayenne. Cook for 1 minute, stirring constantly to toast the spices without burning.
- Stir in the cooked quinoa, apricots, almonds, and vegetable broth. Cook for 3–4 minutes, until the liquid is absorbed. Tip: If the mixture seems dry, add a splash more broth.
- Remove the squash from the oven and flip them cut-side up. Divide the filling between the halves, packing it gently. Tip: Use a spoon to create a shallow well in the squash for extra filling.
- Return to the oven for 10 minutes to warm through.
- Garnish with fresh parsley before serving.
The squash turns silky and sweet, while the filling offers a satisfying crunch from the almonds and a burst of tangy apricot. Try serving it with a dollop of yogurt or a sprinkle of feta for extra creaminess.
Stuffed Butternut Squash with Risotto and Parmesan
A cozy, hearty dish that’s perfect for fall—or anytime you’re craving something warm and comforting. This stuffed butternut squash is filled with creamy risotto and topped with crispy parmesan, making it a showstopper without the fuss.
Ingredients
For the squash:
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the risotto:
- 1 tbsp olive oil
- 1/2 cup diced yellow onion
- 1 clove garlic, minced
- 1 cup Arborio rice
- 3 cups vegetable broth, warmed
- 1/4 cup grated parmesan cheese
- 1 tbsp butter
- 1/4 tsp salt
For topping:
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on the baking sheet.
- Roast the squash for 35–40 minutes, or until fork-tender. Tip: Pierce the skin with a fork to check doneness—it should glide in easily.
- While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 3–4 minutes, until translucent.
- Add 1 minced garlic clove and cook for 30 seconds, stirring constantly to avoid burning.
- Stir in 1 cup Arborio rice and toast for 1–2 minutes, until the grains are slightly translucent at the edges.
- Pour in 1/2 cup of the warmed vegetable broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until the rice is creamy and al dente (about 20–25 minutes total). Tip: Keep the broth warm to maintain even cooking.
- Remove the risotto from heat. Stir in 1/4 cup parmesan, 1 tbsp butter, and 1/4 tsp salt.
- Flip the roasted squash cut-side up. Divide the risotto between the halves, packing it in gently.
- Sprinkle each half with 2 tbsp parmesan cheese. Broil on high for 2–3 minutes, until the cheese is golden and bubbly. Tip: Watch closely to prevent burning!
Melted parmesan forms a crispy crust over the creamy risotto, while the squash adds a sweet, velvety contrast. Serve it straight from the oven with a simple green salad for a complete meal.
Stuffed Butternut Squash with Tofu and Broccoli
Hey, if you’re looking for a cozy, veggie-packed meal that’s as satisfying as it is easy, this stuffed butternut squash is your answer. It’s loaded with crispy tofu, tender broccoli, and a savory sauce that ties it all together—perfect for a weeknight dinner or impressing guests.
Ingredients
For the squash:
– 1 medium butternut squash, halved lengthwise and seeded
– 1 tbsp olive oil
– ½ tsp salt
For the filling:
– 1 cup firm tofu, pressed and cubed
– 1 tbsp olive oil
– 1 cup broccoli florets, chopped
– ½ tsp garlic powder
– ½ tsp onion powder
– ¼ tsp black pepper
For the sauce:
– 2 tbsp soy sauce
– 1 tbsp maple syrup
– 1 tsp sriracha (optional)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tbsp olive oil and sprinkle with ½ tsp salt. Place cut-side down on the baking sheet. Roast for 30 minutes, or until fork-tender. Tip: Flipping it cut-side down helps it steam and soften evenly.
3. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium-high. Add tofu cubes and cook for 5 minutes, stirring occasionally, until golden. Tip: Pressing the tofu first removes excess water for crispier results.
4. Add broccoli, garlic powder, onion powder, and black pepper to the skillet. Cook for 3–4 minutes, until broccoli is bright green and slightly tender.
5. In a small bowl, whisk together soy sauce, maple syrup, and sriracha (if using). Pour over the tofu and broccoli, stirring to coat. Cook for 1 more minute.
6. Flip the roasted squash cut-side up. Divide the tofu-broccoli mixture evenly between the halves. Return to the oven for 5 minutes to warm through. Tip: For extra crunch, broil for 1–2 minutes at the end.
Serve this stuffed squash with a sprinkle of sesame seeds or fresh herbs. The creamy squash pairs perfectly with the savory, slightly sweet filling—and it’s hearty enough to stand alone or pair with a simple salad.
Stuffed Butternut Squash with Barley and Caramelized Onions
Mmm, there’s something so comforting about a stuffed butternut squash—warm, hearty, and packed with flavor. This version, filled with nutty barley and sweet caramelized onions, is a fall favorite you’ll want to make on repeat.
Ingredients
For the squash:
- 1 medium butternut squash (about 2 lbs), halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the filling:
- 1 cup pearl barley, rinsed
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Drizzle the cut sides of the butternut squash with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on the baking sheet.
- Roast the squash for 35–40 minutes, or until tender when pierced with a fork. Tip: Don’t overcrowd the baking sheet—this helps the squash caramelize evenly.
- While the squash roasts, heat 2 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper halfway through.
- In a medium saucepan, combine the rinsed barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until the barley is tender and the liquid is absorbed. Tip: Stir occasionally to prevent sticking.
- Fluff the cooked barley with a fork, then fold in the caramelized onions and chopped parsley.
- Once the squash is roasted, flip it cut-side up and divide the barley mixture between the two halves. Sprinkle with feta cheese if using.
- Return the stuffed squash to the oven for 5–7 minutes, just until everything is warmed through. Tip: For extra crispiness, broil for the last 1–2 minutes.
Out of the oven, this dish is a cozy masterpiece—the squash is creamy, the barley adds a chewy bite, and the caramelized onions bring a touch of sweetness. Serve it with a simple green salad or a dollop of Greek yogurt for a complete meal.
Summary
Zesty, nutritious, and bursting with flavor, these 18 stuffed butternut squash recipes are perfect for cozy meals. Whether you’re craving savory or sweet, there’s something for everyone! Try one (or a few) and let us know your favorite in the comments. Don’t forget to share the love—pin this article to your Pinterest board for easy recipe access later. Happy cooking!
