Roasted butternut squash stuffed with rice and grains makes an ideal vegetarian main course and is a nice change from the usual nut roast at Christmas.
*Post updated November 2025
Inspired by a recipe from Olive magazine for butternut squash stuffed with blue cheese and leeks.
I opted for a completely different mix, leaning toward a Spanish style with smoky grains and rice, and it turned out to be delicious. 😋
I added red onion, garlic and a squeeze of tomato purée (paste in the US) along with chopped flat leaf parsley.
I used Merchant Gourmet Spanish-style grains and rice, but you can use your favourite brand.
Ingredients
- butternut squash
- unsalted butter
- red onion
- garlic clove
- tomato purée (paste in the US)
- soft white breadcrumbs
- mixed grain and rice pouch - Spanish-style
- flat-leaf parsley
- salt and black pepper
How do you make stuffed squash?
Full instructions in the printable recipe card below.
Using a small, sharp knife, carefully remove the stalk part of the butternut.
Don't cut off the entire end, just the stalk, since it's tough and you won't be able to slice through it.
Cut the butternut squash in half and scoop out some flesh from the neck, discarding the seeds, and leaving a shell about 2 cm thick.
I scored an outline around the butternut seeds, and then I scooped out the flesh with a dessert spoon.
Finely chop the scooped-out squash and toss it into a frying pan with butter, onion, and a pinch of salt and pepper.
Cook gently for 15 minutes until the onion is really soft, then add the garlic and tomato puree and cook for another minute.
Stir in the breadcrumbs and grains, moving around until heated through.
Check the seasoning and stir in the chopped parsley.
Rub each side of the squash shell with olive oil and spoon enough stuffing into the cavity to fill it.
If you have any spare stuffing, pop it into the fridge for step 9 of this recipe. I hardly had any left.
Carefully fit the two halves of the squash back together, then tie them with butcher's string at intervals to hold them in place.
Put it into a roasting pan and use a bit of scrunched-up foil on either side to stop it from rolling over.
Drizzle with olive oil and roast for 1 hour 30 minutes - 1 hour 45 minutes, or until the squash is tender but still holding its shape.
When it's almost done, add any leftover stuffing to the pan to reheat.
Put onto a board, carve and serve with the usual trimmings.
Other butternut squash recipes
Butternut Squash with Feta
Roasted Butternut and Carrot Soup
Caribbean-style Butternut Squash Curry
Butternut Squash and Chickpea Curry
Quinoa with Roasted Butternut
Stuffing for Butternut Squash
You can mix this up and make your own delicious mixture using any of the following ideas.
- quinoa
- rice
- bulgar wheat
- roasted veggies
- nuts
- feta cheese (vegetarian)
The list is endless!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Vegetarian Roast: Stuffed Butternut Squash
A perfect alternative to the traditional nut roast at Christmas, and delicious any time of the year.
Ingredients
- 1 x large butternut squash - washed and halved lengthways
- olive oil
- 65g unsalted butter
- 1 x medium-sized red onion - finely diced
- 1 x nice fat garlic clove - minced
- 1 tablespoon tomato puree (paste in the US)
- 40g soft white breadcrumbs (approx 1 slice of regular sliced bread)
- 1 x 250g smoky Spanish-style grain and rice microwave pouch (or similar)
- a small handful of flat-leaf parsley - leaves only and chopped
- salt and black pepper
Instructions
- Using a small, sharp knife, carefully remove the stalk part of the butternut - don't cut the whole end off, just the stalk, as it's really hard and you will never be able to slice through it.
- Halve the butternut and scoop out some flesh from the neck of the butternut squash (discard the seeds), ensuring you leave a shell about 2cm thick. I scored an outline around the butternut to guide me, then scooped out the flesh with a dessert spoon.
- Finely chop the scooped-out squash and put it into a frying pan with the butter, onion and a pinch of salt and pepper.
- Cook slowly for 15 minutes, stirring occasionally until they’re soft; take your time, or the onions will end up tasting raw.
- Then add the garlic and tomato puree and cook for another minute. Stir in the breadcrumbs and grains, moving around until heated through. Check the seasoning and stir in the chopped parsley.
- Rub each side of the squash shell with olive oil and spoon enough stuffing into the cavity to fill it. If you have any spare stuffing, pop it into the fridge for step 9 in this recipe, although I hardly had any leftovers!
- Now, carefully put the two halves of the squash back together and tie them together with cooking string at intervals to secure.
- Put it into a roasting pan and use a bit of scrunched-up foil on either side to stop it from rolling over.
- Drizzle with olive oil and roast for 1 hour 30 minutes - 1 hour 45 minutes or until the squash is tender but still holding its shape. When it's almost done, add any leftover stuffing to the pan to reheat.
- Put the stuffed butternut onto a board. Carve and serve with the usual trimmings.
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