Savory Stuffed Butternut Squash

This savory stuffed butternut squash is a showstopping vegetarian main that brings a cozy, festive flair to any table. Packed with flavorful grains, greens, nuts, and tangy goat cheese, it is satisfying enough for everyone at your gathering.

I have prepared this dish every Thanksgiving since a close friend went plant based and honestly the meat lovers now fight over the last scoop. The roasted squash base is next level comfort food.

Ingredients

• Butternut squash: brings sweet earthy flavor and a beautiful presentation Choose one that feels heavy for its size with a matte skin and no bruises
• Unsalted butter: enriches the squash and adds a delicate creaminess Always use fresh butter for best flavor
• Salt and freshly ground black pepper: brighten all the flavors Use flaky sea salt if you have it
• Olive oil: is essential for sautéing the aromatics Look for fresh extra virgin
• Red onion: lends gentle sweetness and color Go for a firm onion with glossy skin
• Garlic: offers a savory punch Always smash fresh cloves instead of jarred
• Baby kale: creates a green vibrant filling Check for crisp leaves and avoid any yellowing
• Dijon mustard: helps emulsify the dressing and brings subtle tang
• Apple cider vinegar: wakes up the dish with its fruit acid Choose organic or raw unfiltered for extra zing
• Maple syrup: balances the vinegar and mustard Find pure maple syrup not imitation
• Fresh thyme: provides woodsy aromatics and looks beautiful When in season pick up a small bunch
• Cooked farro: gives hearty chew and substance Buy pearled farro for quicker cooking
• Walnuts: add crunch and nutty depth Try toasting them lightly for extra flavor
• Dried cranberries: bring pop and a sweet counterpoint Look for unsweetened if possible
• Goat cheese: gives creamy tang For the freshest texture crumble your own from a log
• Chopped fresh parsley: adds an herbal finish and color This part is optional but always brightens the plate

Step-by-Step Instructions

Prepare the Squash:

Cut the butternut squash in half lengthwise and scoop out the seeds Place both halves cut side down in a nine by thirteen inch baking dish Add two cups of water Bake in a preheated three hundred fifty degree oven for about one to one and a half hours or until a fork easily pierces the flesh This steaming method keeps your squash tender and moist

Flavor the Roasted Squash:

Once soft move the cooked squash halves to a rimmed baking sheet lined with parchment paper or foil Turn the oven up to four hundred twenty five degrees Dot the surface of each squash half with small pieces of butter and sprinkle with salt and pepper This step infuses each bite with buttery richness and seasoning

Sauté Aromatics and Greens:

As the squash bakes heat olive oil in a skillet over medium high Add finely diced red onion and minced garlic Let them sizzle for one minute until fragrant Toss in chopped baby kale and cook another minute just until wilted Quickly remove the pan from heat to preserve the bright green color

Mix the Filling:

In a bowl combine the sautéed vegetables with Dijon mustard apple cider vinegar maple syrup thyme salt and pepper Stir everything thoroughly to coat every bite with dressing

Combine the Hearty Ingredients:

Add cooked farro toasted walnuts and dried cranberries to the bowl Give everything a gentle toss so the grains and nuts are evenly distributed The farro will soak up the vinaigrette for extra flavor

Stuff and Bake:

Evenly divide the farro mixture into both squash halves pressing it down lightly Bake again at four hundred twenty five degrees for about ten minutes This helps the flavors meld and the squash edges caramelize

Finish with Goat Cheese:

After baking nestle crumbled goat cheese on top of each stuffed squash Return to the oven for three more minutes just so the cheese softens and browns at the tips

Garnish and Serve:

Sprinkle extra goat cheese a handful of chopped parsley or fresh thyme leaves over each half if you like Serve right away for maximum warmth and aroma

Save

Save

I am always amazed how the goat cheese turns creamy and tangy under the heat making this my must have ingredient The first time my nephew tried this he said it tasted like winter in every bite

Storage Tips

Stuffed butternut squash keeps well in the fridge for up to three days Let it cool completely then wrap tightly in foil or store in a sealed container To reheat cover with foil and bake at three hundred fifty degrees until warmed through If you are in a hurry a microwave works but the crust may not stay crisp

Ingredient Substitutions

Farro can be swapped for cooked quinoa brown rice or wild rice if you prefer gluten free options For a dairy free twist use crumbled vegan cheese instead of goat cheese Pecans or slivered almonds are tasty in place of walnuts And for greens try baby spinach or Swiss chard if kale is not on hand

Serving Suggestions

Slice the stuffed squash halves across into thick portions or serve each half individually Drizzle with extra virgin olive oil for another layer of richness Pair with roasted vegetables and a crisp salad for a balanced meal Leftovers make a delicious packed lunch the next day

A Bit of History

Native to the Americas butternut squash has been beloved for centuries in autumn and winter feasts This riff on stuffed squash brings together tradition and modern veggie forward flavors Inspired by classic stuffed peppers I have found this dish to be both nostalgic and fresh

Recipe FAQs

→ How do I make the squash easier to cut?

Microwave the whole butternut squash for 2–3 minutes to soften the skin, then cut lengthwise with a sharp knife.

→ Can I substitute farro with another grain?

Yes, cooked quinoa, brown rice, or barley all make excellent alternatives to farro in the filling.

→ Is goat cheese necessary for this dish?

You can use feta, ricotta, or even a vegan cheese crumble if you prefer a different flavor or dietary need.

→ How can I prepare this dish ahead of time?

Roast the squash and prepare the filling in advance. Stuff just before the final bake to keep it fresh and flavorful.

→ What garnishes work well for serving?

Fresh thyme, parsley, extra goat cheese, or even a sprinkle of pomegranate seeds for color and crunch.

→ Can I make this without nuts?

Omit the walnuts or substitute with seeds like pumpkin or sunflower for a nut-free version.