Stuffed butternut squash recipe

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

Roasted butternut squash

Baked 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.

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

This stuffed butternut squash is an elevated take on the traditional baked squash recipe. We mash some of the baked butternut squash flesh and mix it with cranberries, pecans, feta cheese, and some butter and honey. Then just stuff the shells with this creamy, crunchy and melt-in-your-mouth mix! I love how good honey pairs with butternut squash! It really amps up the sweet, caramelized flavors. It also helps to make the cranberries shine.

But what makes this stuffed baked butternut squash so good is not the stuffing (I know, shocking!), is how good the actually roasted butternut squash is. The key here is roasting it for a long time, think everything above 25 minutes and at a high temperature. That’s what brings all the butternut squash sugars to the surface. And oh my gosh, the caramelization really amps up all the flavors!

I also love to sprinkle it with spices before baking. I go with an Italian mix of oregano, rosemary, onion, and garlic powder because they go really well with the squash flavor. The oregano and rosemary also help to balance the sweetness of the squash.

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.

Stuffed butternut squash

Ingredients:

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

Directions:

• 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.

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Stuffed butternut squash

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

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

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.

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