Stuffed butternut squash

1 h
Stuffed butternut squash

Stuffed butternut squash means cooking a dinner filled with all your favourite ingredients, like quinoa, chickpeas, olives, and sun-dried tomatoes. This heavenly dish is topped with creamy white cheese, cool mint dressing, and bright pomegranate seeds for a stunning finish. Excellent for any season, but a wonderful choice for intimate autumn dinners or hearty family meals.

Other recipes
Chicken Curry
45 min
Chicken Curry
(45)
Raita
Raita
(1)
Butternut and Red Pepper Soup
Butternut and Red Pepper Soup
(0)
Butternut squash gnocchi
20 min
Butternut squash gnocchi
(0)
See more

Ingredients

Butternut squash

2 small or 1 Large butternut squash
2 tbsp Olive oil
Salt
Pepper

Filling

70 g Quinoa
1 Vegetable stock cube
1 tbsp Olive oil
1 Small red onion
2 Garlic cloves
1 can Chickpeas, drained and rinsed
30 g Fresh spinach
8 Sun-dried tomatoes in oil
50 g Black olives
2 tsp Dried oregano
1 tbsp Lemon juice
1 tbsp Fresh parsley
Salt
Pepper

Topping

80 g White cheese
1 Pomegranate, seeds

Mint dressing

200 ml Greek yoghurt (10%)
1 handful Mint leaves (about 15 g)
1 Garlic clove
½ Lemon, juiced
Salt
Freshly ground pepper

Instructions

Butternut squash

  • Preheat the oven to 200 °C (conventional oven).
  • Cut the butternut squash in half lengthwise and remove the seeds.
  • Brush with olive oil and sprinkle with salt and pepper. Place them on a baking tray lined with baking paper.
  • Bake for approximately 35–40 minutes until tender.

Mint dressing

  • Finely chop the mint and crush the garlic.
  • Mix the Greek yoghurt, mint, and garlic together in a bowl.
  • Add the lemon juice and season with salt and pepper.

Filling

  • Rinse quinoa and cook it in 200 ml of water with a bit of salt and the stock cube for approximately 12–15 minutes until the water is absorbed. Set aside.
  • Finely chop red onion, garlic, and sun-dried tomatoes. Coarsely chop the fresh spinach.
  • Heat oil in a frying pan and sauté the red onion and garlic for 2–3 minutes.
  • Add the chickpeas and fry lightly for 3–4 minutes.
  • Add quinoa, spinach, sun-dried tomatoes, olives, and oregano.
  • Stir in lemon juice and coarsely chopped parsley, and season with salt and pepper.
  • Remove the butternut squash from the oven, turn it over, and carefully scrape out the flesh. Chop it and stir it into the filling.
  • Spoon the filling into the hollowed-out squash and top with white cheese. Return them to the oven for 5–10 minutes.
  • Serve with mint dressing and pomegranate seeds.
Enjoy!

When picking a butternut squash, look for one with a long, wide neck. This shape provides more flesh and fewer seeds, making it great for stuffing. The squash should have a smooth, matte skin with an even, deep beige colour. It needs to feel heavy for its size, which means the flesh inside is dense and moist. A ripe stem is firm, dry, and woody. Stay away from any squash with soft spots or blemishes to ensure you get the best texture and flavour.

You do not need to peel the butternut squash before roasting it. Simply cut the squash in half, remove the seeds, and roast it skin-on. The squash holds its shape while cooking, making it easy to scoop out the flesh later. The skin also turns tender enough to serve as a natural container for the filling. As a bonus, it saves you the hassle of trying to peel the butternut squash beforehand.

Before you stuff your butternut squash, make sure to taste and adjust the filling’s seasoning. The mix of quinoa, chickpeas, sun-dried tomatoes, olives, and herbs brings different levels of saltiness, acidity, and umami. Aim for the filling to be a bit more seasoned than you think it should be, as the squash and toppings like white cheese will balance out the flavours. If the filling is too dry, add a little olive oil or some extra lemon juice to improve the texture and brightness.

FAQ: Questions about stuffed butternut squash

It is not uncommon that a few questions may arise when cooking something new. Should that happen, our FAQ section answers the most common questions about stuffed butternut squash. This way, you get all the help you need when it comes to cooking and storing it.

How do I know when my butternut squash is cooked enough?

Your butternut squash is typically ready to be stuffed after baking it at 200 °C for 35–40 minutes. You should be able to pierce the thickest part of the squash easily with a fork or knife without resistance. At this point, the flesh feels creamy, perfect for scooping out and mixing with the filling, while the skin should also be tender enough to pierce with a fork. Be careful not to overcook it, as it can become too mushy to hold the stuffing well. If the butternut squash is not tender after the initial cooking time, put it back in the oven and check every 5 minutes. You can place foil op top if it browns too quickly.

Can I make stuffed butternut squash ahead of time?

No, it is best to make the stuffed butternut squash fresh. While it is possible to make it ahead of time, putting the stuffed squash together too early can make it soggy. You can, however, make the mint yoghurt dressing in advance and refrigerate it for up to two days.

How can I store leftover stuffed butternut squash?

Store leftover stuffed butternut squash in an airtight container when it has cooled down. If you are stacking them, use parchment paper in between each to keep them from sticking. They will keep in the fridge for 1–2 days but note that they will taste best freshly made. For longer storage, wrap each stuffed butternut squash in foil or cling film and place it in a freezer-safe container. They can be frozen for 2–3 months. When you are ready to eat, reheat in a 175 °C oven for 15 to 30 minutes, covered with foil so they do not dry out. Or microwave a single portion on high for 2 to 4 minutes, making sure it is covered to keep it moist. After reheating, add fresh pomegranate seeds and serve with the mint yoghurt dressing cold as you normally would.

Nutritional values

Nutritional value, per

1489 Kcal

Fibre 69.7 gram fibers
Protein 54.1 gram
Fat 73.5 gram
Carbohydrates 152.4 gram

Recommended information

Serving suggestion

Strawberry salad
30 min
Strawberry salad
(0)

Other recipes

See more

Indulgent stuffed butternut squash for dinner 

Make our indulgent stuffed butternut squash your next dinner meal. It is big, it is bold, and it is filled with a scrumptious filling and topped with a fresh mint dressing. Roasting the butternut caramelises its edges, creating this rich and sweet bed that is waiting for you to load the delicious filling onto.

Our recipe combines the signature warmer autumn flavours with a colourful, hearty Mediterranean feel. Even if you are used to cooking dinner with plenty of sides, stuffed butternut squash is a complete meal in its entirety, and a tasty one at that.

Hearty pumpkin recipes are easy to come by, so we have picked out a few you should try for your next cooking session. A deeply satisfying pumpkin pie or pumpkin flammkuchen may be to your liking. If not, our tasty butternut squash lasagne never disappoints. 

With fluffy quinoa and crunchy chickpeas

When you are making the filling for the stuffed butternut squash, think of using each ingredient to build a new layer of deliciousness. The quinoa absorbs the vegetable stock, turning nutty, slightly rich, and perfectly fluffy. Mixed with the olives, sun-dried tomatoes, and chopped-up butternut, the quinoa works its magic by continuing to soak up flavours. It is a way of bringing together all the flavours in every bite.

Texture is as important as taste. These chickpeas fry alongside the garlic and red onion to add a savoury element. Sure, they also contribute a nutty undertone like the quinoa, but they are mostly remembered for the little pop they bring as you bite into a forkful. Together with the quinoa, they balance the sweetness of the butternut and the briny bite of olives and sun-dried tomatoes.

Olives and sun-dried tomatoes for a Mediterranean touch

These deep, sun-kissed flavours bring the Mediterranean spirit to life. Found frequently in Greece and Italy, olives and sun-dried tomatoes are popular options for those who want simple veggies that pack a lot of flavour. Spread the filling evenly on your butternut squash so that every bite springs alive from the salty, tangy kick from the olives and then calms down a bit from the subtle tomato sweetness.

Top with mint dressing, white cheese, and pomegranate 

Balance the warm butternut and its filling with a dollop of cool mint dressing. Yoghurt and mint are a classic match when you are aiming for a simple yet tasty dressing to accentuate a hearty meal. You will even find a squeeze of lemon juice in it to make the freshness really pop.

Topping the whole stuffed butternut squash off with salty, tangy, and creamy white cheese is a must. The cheese goes stunningly with pomegranate seeds. They are sweet and full of colour, a combination fit for the masterwork that is this dish.

Customise it your way

Since this recipe is playful by nature and packed with some of the most delicious ingredients, we encourage you to get creative and make a few exciting changes.

Swap the quinoa for fluffy couscous to make the filling lighter, or choose nutty bulgur wheat for an earthy undertone that folds beautifully into the sweetness of the butternut squash. A richer bite is not out of the question. Add sautéed mushrooms for deep, savoury notes, or roasted aubergine for a smoky finish. Both options fit the Mediterranean part of the dish and refrain from overshadowing the fresh herbs and lemon in the base.

If you love contrast, play around with the toppings by adding toasted pine nuts or almonds to introduce crunch and a subtle sweetness.

https://www.arlafoods.co.uk/recipes/stuffed-butternut-squash/