Stuffed Butternut Squash

Recipe for Roasted Butternut Squash

Looking for a vegetarian main? You'll love this easy and delicious butternut squash stuffed with and rice and grains.

An ideal change from the usual nut roast at Christmas. 

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*Post updated December 2023

Inspired by a recipe I spied in the Olive magazine that was for butternut stuffed with blue cheese and leeks.

But I went for a completely different mixture that was more Spanish-style with smoky grains and rice that was seriously delicious.

I added red onion, garlic and a squeeze of tomato puree (paste in the US) along with flat leaf parsley.

I used Merchant Gourmet Spanish-style grains and rice but you can use your favourite brand that is similar.

Ingredients

• Butternut squash 

• Unsalted butter

• Red onion

• Garlic clove

• Tomato puree (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?

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 tough 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 follow and then I 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 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 a little olive oil and spoon enough of the stuffing into the cavity to fill it.

If you do have any spare stuffing, pop it into the fridge for later, although though, I hardly had any left.

Now, carefully put the two halves of the squash back together and tie them with string at intervals to secure it.

Put 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

The list is endless!

Roasted Stuffed Butternut Squash Recipe

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roasted butternut squash, stuffed butternut squash, Vegetarian Christmas dinner,

main, Christmas, vegetarian

English

Yield: 4

Author: Jan Bennett

Stuffed Butternut Squash

Ideal vegetarian Christmas recipe, although you can enjoy this at any time!

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

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 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 pouch
• a small handful of flat-leaf parsley - leaves only and chopped
• Salt and black pepper

Instructions

Heat the oven to 190°C/fan 170°C/ or Gas 5.

1. 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.
2. 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 follow and then I scooped out the flesh with a dessert spoon.
3. Finely chop the scooped-out squash and put it into a frying pan with the butter, onion and a pinch of salt and pepper.
4. 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.
5. Rub each side of the squash shell with olive oil and spoon enough of the stuffing into the cavity to fill it. If you do have any spare stuffing, pop it into the fridge for later, although though, I hardly had any left.
6. Now, carefully put the two halves of the squash back together and tie with string at intervals to secure it. Put into a roasting pan and use a bit of scrunched-up foil on either side to stop it rolling over.
7. 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.
8. Put onto a board carve and serve with the usual trimmings.

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