Loaded with cozy fall flavors, this Delicious Stuffed Butternut Squash is the perfect centerpiece for meat-free meals!
As soon as the leaves on the trees start to turn vibrant shades of red, orange, and yellow, and the wind begins to have a cold crispness to it, I instantly start craving all the autumnal squash recipes! And how can I possibly not? Just a walk through my farmers’ market has temptation staring me right in the face! The abundance of colorful squash is so irresistible that I inevitably go home with more than I had originally intended to buy. And then the best part, of course, is trying new recipes.
This recipe for delicious stuffed butternut squash ticks all the boxes. It’s flavor-packed, cozy, and easy enough for a weeknight feast! This dish is bursting with savory and herby goodness, thanks to the hearty cauliflower filling seasoned with sage, parsley, and a sprinkle of crunchy pecans on top. Whether you’re prepping for a festive feast or just want something that feels a little fancy, this dish delivers big flavors with minimal fuss.
Is This Delicious Stuffed Butternut Squash Healthy?
Butternut squash is a fantastic veg to have in rotation because it’s loaded with vitamins A and C, fiber, and a natural sweetness that pairs beautifully with its savory filling. The cauliflower adds even more nutritional goodness, and those pecans? They’re a dose of healthy fats that also add crunch and flavor.
To control exactly what goes into your stuffed butternut squash, consider making your own vegetable stock and poultry seasoning. Want to boost the health factor? Skip the extra olive oil or replace it with a spritz of cooking spray to cut down on fat. Or, if you’d like to add even more nutrients, mix some chopped leafy greens like spinach or kale into the filling.
A Stunning Meat-Free Centerpiece
This stuffed butternut squash isn’t just a vegetable side dish; it’s a meat-free showstopper! Perfect for a holiday spread or a cozy dinner party, its golden, roasted exterior and vibrant filling is guaranteed to wow your guests (even the skeptical carnivores).
To make it the standout centerpiece on your dinner table, plate the squash halves on a large platter layered with kale leaves, whole walnuts, and fresh cranberries. In a pretty bowl, offer a hearty grain like wild rice for a well-rounded meal. Want to really impress? Drizzle some balsamic glaze or cranberry sauce on top for a festive finishing touch.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, let the squash cool completely, then wrap tightly in foil and place in a freezer-safe bag or container. Let thaw in the refrigerator overnight, and reheat in the oven at 350°F for 15-20 minutes until warmed through.
Serving Suggestions
There are so many ways I love to serve this stuffed butternut squash! As a main, I like to pair it with sides like Coconut-Cilantro-Lime Rice or Ginger Rice for carbs, and Sautéed Arugula or Sautéed Broccoli for extra greens.
This butternut squash also goes great as a side dish to some protein options! If you’re not following a vegan diet but just want to have the squash for its flavor and nutrients, I recommend serving it with Pan-Fried Cod or Fish En Papillote. It would also pair perfectly with a Roasted Chicken or a Baked Pork Tenderloin!
Recipe
Ingredients
- 1 medium butternut squash
- 1 tablespoon + 1 teaspoon olive oil divided
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1 teaspoon garlic minced
- 3 cups cauliflower cut into small pieces
- 1 tablespoon parsley minced + additional for garnish
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground sage
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1/4 cup vegetable broth
- 1/4 cup pecans
Instructions
- Preheat your oven to 400°F and line a baking sheet with tinfoil.
- Cut the squash down the center lengthwise and scoop out the seeds. Rub with 1 teaspoon of oil and sprinkle with salt. Bake until soft, about 40 to 50 minutes. Set aside to cool slightly.
- Heat the remaining oil in a large frying pan on medium heat. Add the onion, celery, and garlic and cook until lightly browned, about 6 to 7 minutes.
- Add the cauliflower and cook, stirring frequently until it just begins to soften, about 10 minutes.
- Add the parsley, poultry seasoning, sage, salt, and pepper, and cook for 2 minutes.
- Pour in the broth, reduce the heat to medium-low, and cover and cook until the cauliflower is tender, about 10 minutes.
- Scoop the inside of the squash out, leaving about 1/2 inch around the sides and bottom (use the scooped-out squash for something else) and fill with the cauliflower mixture. Roughly chop the pecans and sprinkle on top.
- Turn the oven heat up to 450°F and place your squash back in to lightly toast the pecans, about 7 to 10 minutes.
- Top with additional parsley and serve!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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