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    Hungry Healthy Happy » Recipes » Mains

    Stuffed Butternut Squash

    Published: Aug 30, 2021 · Modified: Oct 17, 2021 by Dannii · This post may contain affiliate links · 17 Comments

    42 shares
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    Jump to Recipe
    Diet: Low Fat / Vegetarian
    Two stuffed butternut squash halves with a text title overlay.

    If you are looking for a vegetarian main that will really wow, then this whole stuffed butternut squash is it. Packed with protein and vegetables, easy to adapt and a vegan option too. Rice (or you could use quinoa or bulgur wheat), leafy greens and cheese, all stuffed in to a butternut squash half.

    Two butternut squash halves stuffed with rice, vegetables and cheese.

    Vegetarian mains can be a little uninspiring, but like many stuffed butternut squash recipes this one is vibrant and full of flavour. It makes a delicious comforting Autumn/Winter meal, but also an amazing vegetarian Christmas dinner. You could add meat to it, or even make it vegan - there are lots of options for this hearty meal.

    Jump to:
    • Why should you try it?
    • Ingredients needed
    • Step by step
    • Health benefits of butternut squash
    • What to stuff it with
    • How to pick the perfect butternut squash
    • What to serve it with
    • How to use butternut squash seeds
    • FAQs
    • Extra tips
    • More butternut squash recipes
    • Recipe
    • Feedback

    Why should you try it?

    • A delicious vegetarian/vegan main
    • Full of vegetables
    • Easy to adapt
    • Can be prepared in advance
    • Healthy comfort food

    Ingredients needed

    All the ingredients needed to make this recipe all laid out on a stone surface.
    • Butternut squash - we used a medium sized butternut squash and found that half of that was enough for one person for a light lunch. There is no need to peel it, as the skin is actually delicious when roasted, you just have to make sure to clean it really, really well.
    • Rice - this is what makes the meal really filling. You don't have to use rice though, and it could be swapped for quinoa, pearl barley or bulgar wheat.
    • Garlic - an easy and low calorie way to add lots of flavour to meals. You can either crush your own, or use half a teaspoon of ready chopped lazy garlic.
    • Spinach - this is a great way to give the dish a green veggie boost. You could swap it for chopped kale or chard too.
    • Beans - we used cannellini beans and this gives the dish a protein boost. You could use black beans or even chickpeas.
    • Cherry tomatoes - this helps keep it all moist. You could swap it for sundried tomatoes, or use both of them.
    • Red onion - you can swap this with brown onion or shallots.
    • Feta - everything is better with cheese on top, right? Feta adds some creaminess and a little bit of saltiness to this dish. You could add grated cheddar or parmesan instead though.
    • Breadcrumbs - this adds some crispiness to the finished dish. You can leave it out, but we love it for a finishing touch.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Preheat your oven to 200°C/400°F/ Gas 6. Put the butternut squash halves skin side down and score the flesh in a diamond pattern. Roast for 30 minutes, until it has softened. While the squash is roasting, cook the rice according to package instructions.

    Butternut squash halves scored in diamonds and placed on a baking tray.

    Two: Heat oil in a pan and add the garlic and onion and gently cook for 2 minutes.

    Chopped red onion and minced garlic sautéing in a frying pan.

    Three: Wilt the spinach in the pan.

    Spinach leaves wilting in a pan.

    Four: Take the squash out of the oven and scoop out the flesh and leave a 1cm boarder. Chop the flesh.

    Roasted butternut squash halves with the flesh scooped out.

    Five: Add the chopped squash, rice, tomatoes, beans and chopped parsley to the pan. Mix well.

    Chopped squash, cooked rice, beans, quartered cherry tomatoes and chopped parsley in the pan.

    Six: Put the rice mixture into the squash.

    Stuffed squash on a baking tray.

    Seven: Sprinkle with breadcrumbs and feta and roast for 15 minutes.

    Roasted stuffed squash on a baking tray.

    Health benefits of butternut squash

    Butternut Squash is very low in calories and contains no saturated fats or cholesterol. It is a good source of dietary fibre and it is often recommended by dietitians to help in the control of cholesterol. It is high in Vitamins A and B and has plenty of natural polyphenolic flavonoid compounds. They are also high in minerals such as iron, zinc, copper, calcium, potassium, and phosphorus.

    What to stuff it with

    The great thing about these butternut squash stuffed shells, is that it is so easy to adapt. You can stuff a butternut squash with almost anything, so you never have to eat it the same way twice. Whilst we kept this vegetarian, there is no reason why you couldn't add meat to it. Why not try some chopped ham or sausage, or even leftovers of our Slow Cooker Whole Chicken.

    When it comes to vegetables, the options are almost endless. You could keep it simple and just do a mushroom filling, with a few different types of mushroom for different textures. A creamy spinach and artichoke mixture is really good for something a bit more luxurious.

    You could add some extra protein with cooked lentils or chickpeas, which would still keep it vegetarian.

    We love topping this with cheese to make it feel a little more indulgent. A little cheddar and Parmesan go along way, but you could use feta, goats cheese or even stilton.

    If you wanted to add a festive twist to this stuffed butternut squash, then some dried cranberries and chopped pecans would be a good addition. Speaking of Christmas, you could just stuff it with leftovers like turkey and stuffing with cranberry sauce.

    Half a butternut squash stuffed with rice, cheese and vegetables.

    How to pick the perfect butternut squash

    There are a few things to look for when buying a butternut squash:

    • Colour. The darker the better - this shows how ripe it is. Also, make sure there are no green patches.
    • Skin. The skin should not be shiny - make sure it is matte.
    • Weight. The squash should feel quite weighty in your hands.
    • Tap test. Give the squash a tap with your knuckles and it should sound hollow.

    Read some tips on how to peel and cut a butternut squash.

    A whole butternut squash and a chef's knife on a wooden chopping board.

    What to serve it with

    This is quite a filling meal on its own, but there are a few side dishes you could serve it with. Some of our Roasted Mushrooms would go well, as would a nice Beetroot and Goats Cheese Salad. You could add a bit of extra protein by adding some of our Garlic and Herb Prawns (Shrimp) or some Paprika Chicken Skewers.

    How to use butternut squash seeds

    Butternut squash seeds are an excellent source of fibre and mono-unsaturated acids that are great for a healthy heart. They are rich in protein, minerals and vitamins. The seeds also contain the amino acid Tryptophan, which converts to the GABA neurochemical in the human brain - which is a good thing!

    To cook the seeds, first pinch away any of the squash flesh that is attached and then rinse under cold water. Pat them dry with kitchen towel. Toss them in a bowl with a little oil and a pinch of salt and pepper. Spread them on a baking tray in one layer and roast at 150°C/300°F/Gas 2 for 20-25 minutes.

    A plate of butternut squash seeds.

    FAQs

    Can you make stuffed butternut squash ahead of time?

    Yes, you can make up all of the filling in advance and keep it in the fridge until it is ready to stuff. You can even stuff it and keep it in the fridge until it is ready to bake.

    How to store stuffed butternut squash?

    This stuffed butternut squash can be kept in the fridge for up to 2 days. To reheat, put it in a preheated oven for 10-15 minutes, until heated throughout.

    Can you freeze stuffed butternut squash?

    No, we wouldn't recommend freezing a stuffed butternut squash. Depending on what filling you use, you could freeze the stuffing to add at a later date.

    Is butternut squash skin edible?

    Yes, it certainly is! But first you need to clean the skin. We mean REALLY clean it! Read that again: REALLY CLEAN THE SKIN!! Use an apple cider vinegar and scrub the skin well. You need to do this as the skin can hold pollutants, but by using an acid like vinegar, all toxins should be removed. Then, simply toss in oil and salt and bake until the skin dries out and becomes crispy.

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    Extra tips

    • Add a touch of sweetness with either a drizzle of honey at the end of mixing some raisins in to the stuffing mixture before baking.
    • You can make this vegan by leaving out the cheese or using your favourite vegan alternative.
    • Add some extra flavour by using something like pesto or sun-dried tomato paste.
    • You could add different flavours by using different seasonings on the vegetables like fajita, Cajun or Italian.

    More butternut squash recipes

    • Butternut Squash Risotto
    • Mediterranean Roasted Butternut Squash Salad
    • Sweet Potato and Butternut Squash Soup
    • Roasted Butternut Squash Pasta

    If you’ve tried this, or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    Stuffed butternut squash on a baking tray with cherry tomatoes.

    Stuffed Butternut Squash

    This Stuffed Butternut Squash is really simple to make. It's an easy, filling vegan recipe that is great for lunch or dinner.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant.
    Vegetarian
    4.89 from 18 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Lunch, Main Course
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of two ears of wheat.
    Gluten
    Servings: 2 people
    Calories: 307kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 650 g Butternut squash
    • 50 g rice - cooked
    • 2 Garlic clove - crushed
    • 30 g Spinach
    • 8 Cherry tomatoes
    • 0.5 Red onion - finely diced
    • 100 g Cannellini beans
    • 10 g Fresh parsley - finely chopped
    • 20 g Feta - crumbled
    • 5 g Panko breadcrumbs

    Instructions

    • Preheat your oven to 200°C/400°F/ Gas 6. Put the butternut squash halves skin side down and score the flesh in a diamond pattern. Roast for 30 minutes, until it has softened.
      650 g Butternut squash
    • While the squash is roasting, cook the rice according to package instructions.
      50 g rice
    • Heat oil in a pan and add the garlic and onion and gently cook for 2 minutes.
      2 Garlic clove, 0.5 Red onion
    • Wilt the spinach in the pan.
      30 g Spinach
    • Take the squash out of the oven and scoop out the flesh and leave a 1cm boarder. Chop the flesh.
    • Add the chopped squash, rice, tomatoes, beans and chopped parsley to the pan. Mix well.
      8 Cherry tomatoes, 100 g Cannellini beans, 10 g Fresh parsley
    • Put the rice mixture in to the squash.
    • Sprinkle with breadcrumbs and feta and roast for 15 minutes.
      5 g Panko breadcrumbs, 20 g Feta

    Notes

    • Add a touch of sweetness with either a drizzle of honey at the end of mixing some raisins in to the stuffing mixture before baking.
    • You can make this vegan by leaving out the cheese or using your favourite vegan alternative.
    • Add some extra flavour by using something like pesto or sun-dried tomato paste.
    • You could add different flavours by using different seasonings on the vegetables like fajita, Cajun or Italian.

    Nutritional Information

    Serving: 1half squash | Calories: 307kcal | Carbohydrates: 67g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 273mg | Potassium: 1445mg | Fiber: 10g | Sugar: 11g | Vitamin A: 36329IU | Vitamin C: 91mg | Calcium: 276mg | Iron: 5mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Wendy

      March 31, 2022 at 5:28 pm

      5 stars
      I haven't tried this yet but you get 5 stars for putting the amounts of the ingredients in the method - genius!!! No scrolling up and down to find out exactly how much spinach, etc. I have to add. Thank you. I'm adding you to my Favourites - at the top!!! And I'll be making it tomorrow once I've got the squash ;)

      Reply
      • Dannii

        April 02, 2022 at 9:26 am

        I am glad you find it easy to follow :)

        Reply
    2. Michele

      September 01, 2021 at 12:44 pm

      5 stars
      Loved stuffed butternut squash and this recipe was delicious. Thanks for sharing.

      Reply
    3. Beth

      September 01, 2021 at 12:43 pm

      5 stars
      This stuffed butternut squash sounds amazing and bursting with so much flavor! I can't wait to make this for dinner tonight! The family is just going to love all these flavors!

      Reply
    4. Kechi

      September 01, 2021 at 11:24 am

      5 stars
      Am really loving this dish; so creative! Can I use black-eyed beans instead of this one? I look forward to making this! YUM

      Reply
    5. Chrissie Baker

      September 01, 2021 at 10:09 am

      5 stars
      These look great! I just so happen to have a butternut squash in my fridge right now…might have to give these a try!

      Reply
    6. Claudia Lamascolo

      August 31, 2021 at 12:20 pm

      5 stars
      WE love this style squash and I cant wait to make this!

      Reply
    7. Kushigalu

      August 31, 2021 at 11:53 am

      5 stars
      Love butternut squash. What a great recipe to try for dinner. Thanks for sharing

      Reply
    8. Jeannette

      August 31, 2021 at 11:51 am

      5 stars
      This is such a wholesome dish and just perfect to feed the family with. I love how I can get tonnes of nutrients without compromising on flavour. Just perfect!

      Reply
    9. Tavo

      August 31, 2021 at 11:21 am

      5 stars
      such a lovely recipe! I am definitely making this, I have all the ingredients! can't wait to try it

      Reply
    10. ์Nart

      August 31, 2021 at 8:22 am

      5 stars
      I love stuffed butternut squash. I like to stuff mine with quinoa and other vegetables but your version looks really good. Definitely going to try it!

      Reply
    11. serena

      August 30, 2021 at 7:03 pm

      5 stars
      I love butternut squash. Served it for dinner and it was a hit. Going to try next time with the leftover chicken as you suggested.

      Reply
    12. Vicky

      August 30, 2021 at 6:55 pm

      5 stars
      I am usually intimated by squash because I don't know a lot of ways to cook them. Would you serve this as a side or as the meal?

      Reply
    13. Sara Welch

      August 30, 2021 at 6:23 pm

      5 stars
      Served this for dinner last night and it was a hit all around the table! So delicious and hearty; my whole family was impressed!

      Reply
    14. Erika

      August 30, 2021 at 5:35 pm

      5 stars
      These look amazing! I love the presentation. Perfect for a Thanksgiving meal! :)

      Reply
    15. Yuna

      June 22, 2021 at 6:54 pm

      3 stars
      It was okay, I roasted the squash a lot longer than the recipe said and it was still not quite as soft as I like it. But the filling turned out good and I certainly will try this again, just tweak it a little.

      Reply
      • Dannii

        June 22, 2021 at 7:08 pm

        For a squash of the exact size used in this recipe, a 45 minute cook time should be plenty. However, every oven cooks differently.

        Reply

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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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