Stuffed roasted butternut squash recipe

This roasted butternut squash stuffed with pecans, cranberries, honey, and feta cheese is the perfect side dish for fall! Make this super easy baked butternut squash whenever you are craving something comforting and delicious!

Roasted butternut squash is one of those simple, family-favorite, recipes. I actually consider it to be a staple side dish once butternut squash season comes around the corner. This year we’re making a variation of this wonderful recipe, stuffed butternut squash!

This baked squash is the type of recipe you keep in your “back pocket” and that’s great for every occasion! Friends are coming over for dinner? Make some stuffed butternut squash! Just a little family dinner in a hectic weekday? Baked stuffed squash! Want to bring something to a holiday dinner? Yup, you guessed right, roasted squash it is.

How to make roasted butternut squash

Ingredients:

• Butternut Squash: The star of this dish, butternut squash has a sweet, nutty flavor that becomes even more pronounced when roasted. Look for a squash that’s firm with a matte skin and no soft spots.
• Pecans: These add a delightful crunch and a slightly buttery flavor that pairs wonderfully with the sweetness of the squash.
• Cranberries: Dried cranberries bring a pop of tartness and a hint of sweetness, balancing the other flavors beautifully.
• Honey: A natural sweetener, honey adds warmth and depth to the dish. Choose a high-quality honey for the best results.
• Feta – crumbled: This crumbly, tangy cheese adds a savory contrast to the sweetness of the butternut squash and honey.
• Olive Oil: Used for roasting the squash, olive oil helps to caramelize the edges and deepen the flavors.
• Salt and Pepper: Essential seasonings that enhance all the other ingredients without overpowering them.
• Onion powder:  Adds a subtle onion flavor without the texture of chopped onions.
• Dried oregano and rosemary: These herbs add an aromatic flavor and a touch of earthiness to the dish. You can replace with fresh herbs if you have them on hand. Thyme also goes well with this recipe.

Instructions:

• Preheat oven to 400 F.
• Cut a butternut squash in half using a sharp knife. Rub squash halves in olive oil and place in a baking sheet.
• Sprinkle with dried oregano, rosemary, onion and salt and take to the oven.
• Bake for 35 mins or until soft.
• Remove the baking tray from oven and with the help of a spoon scoop out the seeds and discard. Also scoop out some of the flesh.
• In a sauce pan over medium heat melt the butter.
• Stir in the scooped out flesh  and a pinch more of salt.
• In a bowl add pecans, cranberries and honey and mix until everything is incorporated. Add the mixture to the saucepan.
• Remove from fire and add the feta cheese.
• Fill each butternut squash and serve drizzled with lime or lemon juice.

Tips

• Choose the Right Squash: For the best taste and texture, select a butternut squash that is heavy for its size and free of blemishes. Smaller squashes are often sweeter and more tender than larger ones.
• Customize the Filling: Feel free to get creative with the stuffing! You can add ingredients like quinoa, spinach, or even bacon bits for a different twist on the classic recipe.
• Keep an Eye on the Oven: Roasting times can vary depending on the size and freshness of your squash, so check periodically to ensure you don’t overcook it.
• Make it sweeter: If you want a sweeter dish, drizzle some more honey or maple syrup when serving

Serving Suggestions

Roasted butternut squash stuffed with pecans, cranberries, honey, and feta cheese pairs beautifully with a variety of main courses. Here are some ideas to complement this dish:

• Chicken: The savory flavors of a well-roasted chicken make it a perfect companion for this sweet and tangy squash dish.
• Turkey Breast: Ideal for Thanksgiving or any holiday feast, turkey breast and stuffed squash create a balanced and festive meal.
• Fish: Seasoned fish offers a healthy contrast to the rich flavors of the stuffed squash.
• Vegetarian Feast: Serving this squash as part of a vegetarian meal? Complement it with a hearty salad or a warm, vegetable couscous dish.
• Pasta: Incorporate this stuffed squash into a cozy pasta dish for a hearty and satisfying meal. Add in some creamy sauce or pesto to enhance the flavors.

Frequently asked questions

1. Can I use a different type of squash for this recipe? Yes, you can use other types of winter squash such as acorn or kabocha in place of butternut squash.
2. Can I make this dish ahead of time? Yes, the stuffed squash can be made ahead and reheated before serving. Just cover with foil and bake at 350 F for about 20 minutes or until heated through.
3. Can I make this dish vegan? Yes. Skip the feta or use a non dairy alternative. Skip the honey or use maple syrup.

More side dishes you will love:

• Instant Pot Corn Casserole Recipe
• Instant pot corn on the cob
• Baked Parmesan Potato Stacks
• Easy oven roasted potatoes
• Mashed Potato Pancakes

Storage and Reheating

• Storage: Store any leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the squash in a preheated oven at 350 F for about 15 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, but be sure to cover with a microwave-safe lid to retain moisture.
• Freezing: Let them cool completely before placing in an airtight container and freezing for up to 2 months. Thaw in the refrigerator overnight and reheat as desired.

Trust me when I say this stuffed butternut squash tastes just like fall and its a total crowd-pleaser! Plus, it also looks impressive when served on a table. That’s why I love to bring it to parties and serve it during the holidays. So why wait? Give this dish a try and  let me know how it turns out for you! Happy cooking!

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Roasted butternut squash

Roasted butternut squash stuffed with pecans, cranberries & feta, is the perfect fall side dish when you crave something comforting!

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: American

Keyword: baked butternut squash, baked squash, baked squash recipe, baked stuffed squash, roasted butternut squash, roasted squash, stuffed butternut squash

Servings: 4 people

Calories: 389kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 1 Butternut squash
• 2 Tbsp olive oil
• 1/2 Tsp dried oregano
• 1/2 Tsp dried rosemary
• 1/2 Tsp onion powder
• 1/2 Tsp salt
• 1/2 Cup pecans chopped
• 1/4 Cup dried cranberries
• 3 Tbsp honey
• 2 Tbsp butter
• 3 Tbsp feta cheese crumbled

Instructions

• Preheat oven to 400 F.
• Cut a butternut squash in half. Rub each half in olive oil and place in a baking tray.
  
• Sprinkle with dried oregano, rosemary, onion and salt and take to the oven.
• Bake for 35 minutes or until soft.
  
• Remove from oven and with the help of a spoon scoop out the seeds and discard. Also scoop out some of the flesh.
• In a saucepan over medium heat melt the butter.
• Add the scooped out flesh and a pinch more of salt.
• Add pecans, cranberries and honey and mix until everything is incorporated.
  
• Remove from fire and add the feta cheese.
• Fill each butternut squash and serve.
  

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 490mg | Potassium: 738mg | Fiber: 6g | Sugar: 23g | Vitamin A: 20172IU | Vitamin C: 40mg | Calcium: 170mg | Iron: 2mg

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