25+ Delicious Stuffed Butternut Squash Recipes to Try Today!

Butternut squash is a versatile winter squash that offers a sweet and nutty flavor, making it the perfect canvas for a variety of fillings.

From classic comfort food to exotic global flavors, there’s a stuffed butternut squash recipe to suit every palate.

This comprehensive guide will explore 25 delectable ways to transform this humble squash into a culinary masterpiece.

Whether you’re a vegetarian, meat lover, or someone looking for a healthy and nutritious meal, you’ll find something to inspire your taste buds.

We’ll delve into a range of flavors, from creamy and cheesy to spicy and exotic. Get ready to elevate your dinner game with these mouthwatering stuffed butternut squash recipes.

25+ Irresistible Stuffed Butternut Squash Recipes to Try Today

By exploring a variety of flavors and ingredients, you can transform this versatile squash into a main course that is both satisfying and nutritious. From classic comfort food to global-inspired creations, there’s a stuffed butternut squash recipe to suit every taste and occasion.

Mediterranean Chickpea and Spinach Stuffed Butternut Squash

This recipe offers a hearty and flavorful vegetarian meal. The butternut squash is filled with a creamy chickpea and spinach mixture, infused with Mediterranean flavors like lemon, garlic, and herbs. It’s a perfect dish for a cozy autumn evening.

Ingredients:

• 1 large butternut squash
• 1 can chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, combine chickpeas, spinach, feta, olive oil, garlic, lemon zest and juice, red pepper flakes, salt, and pepper in a bowl.
5. Once the squash is cool enough to handle, fill the cavities with the chickpea mixture.
6. Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through and golden brown.
7. Garnish with additional feta and a squeeze of lemon juice before serving.

This Mediterranean Chickpea and Spinach Stuffed Butternut Squash is a delightful combination of flavors and textures. The creamy chickpea filling, enhanced by the bright notes of lemon and the savory depth of garlic, perfectly complements the sweet and nutty butternut squash. The addition of spinach provides a healthy boost of greens, while the feta cheese adds a salty tang. This dish is not only delicious but also incredibly satisfying, making it a perfect choice for a vegetarian main course or a side dish.

Creamy Bacon and Cheese Stuffed Butternut Squash

Indulge in this rich and comforting recipe featuring a classic combination of bacon, cheese, and butternut squash. The creamy filling is packed with flavor and will satisfy any craving.

Ingredients:

• 1 large butternut squash
• 1/2 pound bacon, cooked and crumbled
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, combine cream cheese, cheddar cheese, Parmesan cheese, sage, bacon, salt, and pepper in a bowl.
5. Once the squash is cool enough to handle, fill the cavities with the cheese mixture.
6. Return the stuffed squash to the oven for an additional 15-20 minutes, or until heated through and golden brown.

This Creamy Bacon and Cheese Stuffed Butternut Squash is a decadent treat that will warm you from the inside out. The rich and creamy filling, combined with the crispy bacon and the savory blend of cheeses, creates a truly indulgent experience. The sweetness of the butternut squash balances the richness of the filling, making it a harmonious and satisfying dish. Perfect for a cozy autumn dinner or a special occasion.

Spicy Indian-Spiced Stuffed Butternut Squash

This recipe offers a flavorful and exotic twist on the classic stuffed butternut squash. Packed with warming spices like cumin, coriander, and chili powder, this dish is a delightful fusion of flavors.

Ingredients:

• 1 large butternut squash
• 1 cup cooked brown rice
• 1 can black beans, drained and rinsed
• 1/2 cup corn
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Plain Greek yogurt for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, combine brown rice, black beans, corn, cilantro, cumin, coriander, chili powder, garlic powder, salt, and pepper in a bowl.
5. Once the squash is cool enough to handle, fill the cavities with the rice mixture.
6. Return the stuffed squash to the oven for an additional 15-20 minutes, or until heated through.
7. Serve with a dollop of plain Greek yogurt, if desired.

This Spicy Indian-Spiced Stuffed Butternut Squash is a vibrant and flavorful dish that will tantalize your taste buds. The combination of warm spices, earthy black beans, and nutty brown rice creates a complex and satisfying flavor profile. The sweetness of the butternut squash provides a perfect balance to the spicy kick. This recipe is a great way to introduce yourself to the world of Indian flavors and is sure to become a new favorite.

Wild Mushroom and Goat Cheese Stuffed Butternut Squash

This recipe offers a sophisticated and earthy flavor profile. The combination of rich, savory mushrooms and creamy goat cheese creates a luxurious filling that perfectly complements the sweetness of the butternut squash.

Ingredients:

• 1 large butternut squash
• 1 pint mixed wild mushrooms (such as shiitake, cremini, and oyster)
• 4 ounces goat cheese, crumbled
• 1/4 cup chopped fresh sage
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add mushrooms and garlic, and cook until golden brown and tender.
5. In a bowl, combine goat cheese, sage, salt, and pepper.
6. Once the squash is cool enough to handle, fill the cavities with the mushroom mixture and top with the goat cheese mixture.
7. Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through and golden brown.

This Wild Mushroom and Goat Cheese Stuffed Butternut Squash is a truly elegant and satisfying dish. The earthy flavors of the wild mushrooms are perfectly balanced by the creamy richness of the goat cheese. The sweetness of the butternut squash adds a delightful contrast, making this recipe a perfect choice for a special occasion or a gourmet weeknight meal.

Tex-Mex Black Bean and Corn Stuffed Butternut Squash

This recipe brings a bold and flavorful twist to the classic stuffed butternut squash. Packed with protein and fiber, this hearty dish is perfect for a satisfying vegetarian meal.

Ingredients:

• 1 large butternut squash
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese (or feta)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, combine black beans, corn, salsa, cilantro, chili powder, cumin, salt, and pepper in a bowl.
5. Once the squash is cool enough to handle, fill the cavities with the black bean mixture.
6. Top with cotija cheese.
7. Return the stuffed squash to the oven for an additional 15-20 minutes, or until heated through and cheese is melted.

This Tex-Mex Black Bean and Corn Stuffed Butternut Squash is a vibrant and flavorful dish that is sure to please. The combination of smoky chili powder and cumin, along with the refreshing flavors of corn and cilantro, creates a delicious and satisfying meal. The creamy black beans add a rich texture and protein, making this a hearty and healthy option.

Sweet Potato and Kale Stuffed Butternut Squash

This recipe offers a healthy and wholesome option for stuffed butternut squash. The combination of sweet potato, kale, and flavorful spices creates a nutritious and delicious meal.

Ingredients:

• 1 large butternut squash
• 1 large sweet potato, cubed
• 1 bunch kale, chopped
• 1/2 cup cooked brown rice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, cook sweet potato cubes until tender.
5. In a large skillet, sauté kale in olive oil until wilted.
6. Combine sweet potato, kale, brown rice, garlic, cumin, smoked paprika, salt, and pepper in a bowl.
7. Once the squash is cool enough to handle, fill the cavities with the sweet potato and kale mixture.
8. Return the stuffed squash to the oven for an additional 15-20 minutes, or until heated through.

This Sweet Potato and Kale Stuffed Butternut Squash is a nourishing and flavorful dish that is packed with nutrients. The sweetness of the sweet potato complements the earthy flavors of the kale, creating a delicious and satisfying combination. The addition of brown rice provides a good source of complex carbohydrates, making this a well-rounded meal. This recipe is perfect for those looking for a healthy and hearty option.

Mediterranean Quinoa and Feta Stuffed Butternut Squash

This recipe offers a lighter and healthier alternative to traditional stuffed butternut squash. The quinoa-based filling is packed with protein and fiber, while the feta cheese adds a tangy flavor.

Ingredients:

• 1 large butternut squash
• 1 cup cooked quinoa
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, combine quinoa, feta, mint, olive oil, lemon zest and juice, garlic, salt, and pepper in a bowl.
5. Once the squash is cool enough to handle, fill the cavities with the quinoa mixture.
6. Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.

This Mediterranean Quinoa and Feta Stuffed Butternut Squash is a refreshing and flavorful take on a classic dish. The light and fluffy quinoa filling is packed with nutrients and the tangy feta cheese adds a delightful burst of flavor. The fresh mint provides a bright and herbaceous note, while the lemon zest and juice add a touch of acidity that balances the richness of the feta. This recipe is perfect for those looking for a healthier and more balanced meal.

Cauliflower and Brussels Sprout Stuffed Butternut Squash

This recipe is a vegetarian-friendly option that is packed with nutrients. The combination of roasted cauliflower and Brussels sprouts creates a flavorful and satisfying filling.

Ingredients:

• 1 large butternut squash
• 1 head cauliflower, cut into florets
• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (204°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, toss cauliflower and Brussels sprouts with olive oil, garlic, thyme, salt, and pepper on a baking sheet.
5. Roast for 25-30 minutes, or until tender and slightly browned.
6. Once the squash and vegetables are cool enough to handle, fill the squash cavities with the roasted cauliflower and Brussels sprout mixture.
7. Return the stuffed squash to the oven for an additional 10 minutes, or until heated through.

This Cauliflower and Brussels Sprout Stuffed Butternut Squash is a healthy and delicious option for those looking to incorporate more vegetables into their diet. The roasted cauliflower and Brussels sprouts offer a satisfying crunch and a slightly sweet flavor, while the butternut squash provides a creamy and comforting base. This recipe is packed with vitamins, minerals, and fiber, making it a nutritious and satisfying meal.

Apple and Pecan Stuffed Butternut Squash

This recipe offers a sweet and savory combination that is perfect for autumn. The combination of apples, pecans, and warm spices creates a delightful flavor profile.

Ingredients:

• 1 large butternut squash
• 2 apples, cored and diced
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, combine apples, pecans, brown sugar, cinnamon, nutmeg, cloves, and melted butter in a bowl.
5. Once the squash is cool enough to handle, fill the cavities with the apple and pecan mixture.
6. Return the stuffed squash to the oven for an additional 20-25 minutes, or until apples are tender and the filling is golden brown.

This Apple and Pecan Stuffed Butternut Squash is a comforting and satisfying dish that is perfect for chilly autumn evenings. The sweetness of the apples and the crunch of the pecans create a delightful texture, while the warm spices add depth and complexity to the flavor. This recipe is a perfect balance of sweet and savory, and it is sure to become a new favorite.

Thai Curry Stuffed Butternut Squash

This recipe brings a bold and exotic flavor profile to the classic stuffed butternut squash. The creamy Thai curry filling is packed with aromatic spices and vegetables, offering a satisfying and flavorful meal.

Ingredients:

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon green curry paste
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 cup cooked brown rice
• 1/2 cup frozen peas
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, heat coconut milk and green curry paste in a saucepan over medium heat. Stir until combined.
5. Add onion and bell pepper to the saucepan and cook until softened.
6. Stir in cooked brown rice, frozen peas, and cilantro.
7. Once the squash is cool enough to handle, fill the cavities with the Thai curry mixture.
8. Return the stuffed squash to the oven for an additional 15-20 minutes, or until heated through.
9. Serve with lime wedges for squeezing over the top.

This Thai Curry Stuffed Butternut Squash is a vibrant and flavorful dish that is sure to impress. The creamy coconut milk combined with the aromatic green curry paste creates a rich and satisfying sauce that is perfectly complemented by the sweetness of the butternut squash. The addition of brown rice, vegetables, and cilantro adds texture and freshness to the dish. This recipe is a great way to explore the flavors of Thai cuisine and is perfect for a weeknight dinner or a special occasion.

Mediterranean Lamb and Rice Stuffed Butternut Squash

This recipe offers a hearty and flavorful combination of lamb, rice, and Mediterranean spices. The rich and savory filling is perfectly complemented by the sweetness of the butternut squash.

Ingredients:

• 1 large butternut squash
• 1 pound ground lamb
• 1 cup cooked brown rice
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• Chopped fresh mint, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, cook ground lamb in a skillet over medium heat until browned. Drain excess fat.
5. Add onion, green bell pepper, garlic, cumin, coriander, and cinnamon to the skillet and cook until softened.
6. Stir in cooked brown rice and season with salt and pepper.
7. Once the squash is cool enough to handle, fill the cavities with the lamb and rice mixture.
8. Return the stuffed squash to the oven for an additional 15-20 minutes, or until heated through.
9. Garnish with fresh mint before serving.

This Mediterranean Lamb and Rice Stuffed Butternut Squash is a satisfying and flavorful dish that is perfect for a hearty meal. The combination of tender lamb, aromatic spices, and fluffy rice creates a delicious filling that is perfectly balanced by the sweetness of the butternut squash. The fresh mint adds a bright and refreshing flavor that complements the rich flavors of the dish. This recipe is perfect for a weeknight dinner or a special occasion.

Italian Sausage and Spinach Stuffed Butternut Squash

This recipe offers a comforting and satisfying combination of Italian sausage, spinach, and cheese. The flavorful filling is packed with protein and vegetables, making it a hearty and healthy meal.

Ingredients:

• 1 large butternut squash
• 1 pound Italian sausage, casings removed
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. While the squash is roasting, cook Italian sausage in a skillet over medium heat until browned.
5. Combine cooked sausage, spinach, Parmesan cheese, breadcrumbs, egg, garlic powder, salt, and pepper in a bowl.
6. Once the squash is cool enough to handle, fill the cavities with the sausage mixture.
7. Return the stuffed squash to the oven for an additional 20-25 minutes, or until heated through and golden brown.

This Italian Sausage and Spinach Stuffed Butternut Squash is a hearty and satisfying dish that is perfect for a cozy dinner. The combination of savory Italian sausage, tender spinach, and creamy Parmesan cheese creates a delicious and comforting filling. The sweetness of the butternut squash balances the richness of the sausage, making this a well-rounded and flavorful meal. This recipe is perfect for a weeknight dinner or a casual gathering.

Note: More recipes are coming soon!