25+ Delicious Filled Butternut Squash Recipes for Every Occasion!

Butternut squash, with its natural sweetness and creamy texture, is the perfect canvas for a variety of delicious fillings.

From hearty grains and vibrant vegetables to savory meats and tangy cheeses, filled butternut squash recipes offer endless possibilities for creating satisfying and nutritious meals.

Whether you’re looking for a comforting dish to warm up a chilly evening or an impressive entrée to serve at a dinner party, our collection of 25 filled butternut squash recipes has something for every palate.

Get ready to explore a world of flavors and textures that will make you fall in love with butternut squash all over again.

25+ Delicious Filled Butternut Squash Recipes for Every Occasion

With these 25 filled butternut squash recipes, you have a treasure trove of culinary inspiration at your fingertips.

The versatility of butternut squash allows it to pair beautifully with a wide range of ingredients, creating dishes that are not only delicious but also visually stunning.

From nutritious vegetarian options to hearty meat-filled creations, these recipes cater to all dietary preferences and occasions.

Quinoa and Vegetable Stuffed Butternut Squash

Quinoa and Vegetable Stuffed Butternut Squash is a hearty and nutritious dish that combines the earthy flavors of quinoa and fresh vegetables with the natural sweetness of butternut squash. This vibrant and colorful recipe is perfect for a wholesome meal, offering a delicious blend of textures and tastes.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 3 tablespoons olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the butternut squash halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook until the vegetables are tender, about 7-10 minutes. Stir in the cooked quinoa, dried oregano, and dried thyme. Season with salt and pepper.
5. Remove the butternut squash from the oven and let cool slightly. Scoop out a portion of the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash and add it to the quinoa mixture.
6. Spoon the quinoa and vegetable mixture into the butternut squash halves. Sprinkle with crumbled feta cheese.
7. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
8. Garnish with fresh parsley if desired, and serve warm.

Quinoa and Vegetable Stuffed Butternut Squash is a delightful and nutritious meal that showcases the natural sweetness of butternut squash paired with the earthy flavors of quinoa and fresh vegetables. The addition of crumbled feta cheese adds a creamy and tangy element, making this dish a perfect balance of flavors and textures. This recipe is not only visually appealing but also packed with nutrients, making it an excellent choice for a wholesome and satisfying meal.

Sausage and Apple Stuffed Butternut Squash

Sausage and Apple Stuffed Butternut Squash is a savory and slightly sweet dish that combines the robust flavors of sausage and the natural sweetness of apples with the creamy texture of roasted butternut squash. This comforting and hearty recipe is perfect for a cozy fall meal.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 3 tablespoons olive oil
• 1 pound ground sausage (pork or turkey)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 apples, peeled, cored, and diced
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the butternut squash halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the diced apples, dried sage, and dried rosemary. Cook for an additional 5 minutes, or until the apples are tender. Season with salt and pepper.
5. Remove the butternut squash from the oven and let cool slightly. Scoop out a portion of the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash and add it to the sausage mixture.
6. Stir in the breadcrumbs and Parmesan cheese, mixing well.
7. Spoon the sausage and apple mixture into the butternut squash halves.
8. Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the tops are golden and crispy.
9. Garnish with fresh thyme if desired, and serve warm.

Sausage and Apple Stuffed Butternut Squash is a perfect dish for those looking for a comforting and hearty meal. The combination of savory sausage, sweet apples, and creamy butternut squash creates a wonderful balance of flavors. The crispy breadcrumb topping adds a delightful texture, making each bite a satisfying experience. This dish is ideal for a cozy fall dinner, offering a taste of the season’s best ingredients.

Mediterranean Stuffed Butternut Squash

Mediterranean Stuffed Butternut Squash is a flavorful and vibrant dish that features the rich tastes of the Mediterranean region. This recipe combines roasted butternut squash with a filling of couscous, sun-dried tomatoes, olives, and feta cheese, creating a delicious and wholesome meal perfect for any occasion.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 3 tablespoons olive oil
• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the butternut squash halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the sun-dried tomatoes, Kalamata olives, dried oregano, and dried basil. Cook for 3-4 minutes, or until heated through. Add the cooked couscous and mix well. Season with salt and pepper.
5. Remove the butternut squash from the oven and let cool slightly. Scoop out a portion of the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash and add it to the couscous mixture.
6. Stir in the crumbled feta cheese.
7. Spoon the couscous mixture into the butternut squash halves.
8. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until heated through.
9. Garnish with fresh basil if desired, and serve warm.

Mediterranean Stuffed Butternut Squash is a delightful and flavorful dish that brings the vibrant tastes of the Mediterranean to your table. The combination of couscous, sun-dried tomatoes, olives, and feta cheese creates a rich and satisfying filling, perfectly complemented by the natural sweetness of roasted butternut squash. This recipe is not only visually appealing but also packed with nutrients, making it an excellent choice for a wholesome and delicious meal.

Black Bean and Corn Stuffed Butternut Squash

Black Bean and Corn Stuffed Butternut Squash is a delicious and vibrant dish that combines the natural sweetness of roasted butternut squash with a hearty filling of black beans, corn, and spices. This Southwestern-inspired recipe is perfect for a flavorful and satisfying meal, offering a delightful blend of textures and tastes.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the butternut squash halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the diced red bell pepper and corn to the skillet, cooking for about 5 minutes until tender.
4. Stir in the black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until heated through.
5. Remove the butternut squash from the oven and let cool slightly. Scoop out a portion of the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash and add it to the black bean mixture.
6. Spoon the black bean and corn mixture into the butternut squash halves. Sprinkle with shredded cheddar cheese.
7. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro if desired, and serve warm.

Black Bean and Corn Stuffed Butternut Squash is a hearty and flavorful dish that brings a taste of the Southwest to your table. The combination of black beans, corn, and spices with the natural sweetness of roasted butternut squash creates a delicious and satisfying meal. The melted cheddar cheese adds a creamy richness, making each bite a delightful experience. This recipe is perfect for a comforting dinner that is both nutritious and bursting with flavor.

Spinach and Ricotta Stuffed Butternut Squash

Spinach and Ricotta Stuffed Butternut Squash is a creamy and savory dish that pairs the mild sweetness of butternut squash with a rich filling of spinach and ricotta cheese. This elegant and comforting recipe is perfect for a special dinner, offering a delicious blend of flavors and textures.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the butternut squash halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a bowl, combine the cooked spinach, ricotta cheese, grated Parmesan cheese, dried basil, and dried oregano. Season with salt and pepper.
5. Remove the butternut squash from the oven and let cool slightly. Scoop out a portion of the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash and add it to the spinach mixture.
6. Spoon the spinach and ricotta mixture into the butternut squash halves.
7. Return the stuffed squash to the oven and bake for an additional 15 minutes, or until heated through and slightly golden on top.
8. Garnish with fresh basil if desired, and serve warm.

Spinach and Ricotta Stuffed Butternut Squash is a delightful and elegant dish that combines the creamy richness of ricotta cheese with the nutritious benefits of spinach and the natural sweetness of butternut squash. This recipe is perfect for a special dinner or a cozy night in, offering a satisfying and delicious meal that is both comforting and wholesome. The combination of flavors and textures creates a truly memorable dining experience.

Lentil and Goat Cheese Stuffed Butternut Squash

Lentil and Goat Cheese Stuffed Butternut Squash is a hearty and flavorful dish that combines the earthy taste of lentils with the tangy creaminess of goat cheese. This protein-packed recipe is perfect for a nutritious and satisfying meal, offering a delicious blend of textures and flavors.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 3 tablespoons olive oil
• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup crumbled goat cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the butternut squash halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the lentils, reduce heat, and simmer for about 25-30 minutes, or until the lentils are tender. Drain any excess liquid.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking until softened, about 5-7 minutes. Add the garlic and cook for another minute.
4. Stir in the cooked lentils, dried thyme, and dried rosemary. Season with salt and pepper.
5. Remove the butternut squash from the oven and let cool slightly. Scoop out a portion of the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped-out squash and add it to the lentil mixture.
6. Spoon the lentil mixture into the butternut squash halves. Sprinkle with crumbled goat cheese.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the goat cheese is melted and slightly golden.
8. Garnish with fresh parsley if desired, and serve warm.

Lentil and Goat Cheese Stuffed Butternut Squash is a nutritious and flavorful dish that combines the earthy taste of lentils with the tangy creaminess of goat cheese. This protein-packed recipe is perfect for a wholesome and satisfying meal. The combination of lentils and goat cheese creates a delightful balance of textures and flavors, making each bite a memorable experience. This dish is ideal for a cozy dinner that is both nourishing and delicious.

Note: More recipes are coming soon!