Stuffed Roasted Butternut Squash

Butternut squash stuffed with leeks, apples ,sage , walnuts and stilton

If you have got over the trauma of stuffing a turkey and are suspicious of stuffed cabbage leaves thats resemble brains ( Sorry – flickr user Michl 007 .) Maybe you fancy stuffing a squash . I love butternut squash and would happily have it with everything , I especially like stuffing a whole one , slices it are then very good for packed lunches .

However the squash from the vegebox this week was so massive , I just used the bottom and stuffed it but the principle is the same .

How to roast and stuff a butternut squash

  1. Heat the oven to 200degC
  2. Half the squash lengthways , or if its very large like this one just use the bottom or even the top
  3. Wrap the squash in foil or for even quicker cooking and steamed flesh put the squash in a dutch oven/Le Cruset bake for 45 minutes for a 1.5kg squash
  4. Remove the squash from the oven and scrap out the soft squash flesh , mix the flesh with your chosen stuffing ingredients which should be roughly chopped , but with chunks no larger than 1cm cubed. if you are using a cheese a small sprinkling should be saved for the top.
  5. Place the squash halves back in the oven for approx 20 minutes ,

Some of my favourite recipes

Leeks ,Garlic , Walnuts, Fennel leaves , Goats cheese

Roasted Butternut Squash

Wild mushrooms of the last month ( blewitts funnel caps clouded agaric hedghog) ,walnuts rosemary, red onion … sprinkled with stilton previously blogged as a Kick Ass Autumn Meal

Butternet Squash filled with wild mushrooms

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  1. *drooling*
    As a vegetarian, I was elated to find your recipe on stuffed squash! (*^-^*) I’d never even considered doing that to a squash, and I’m absolutely in love with it!
    Thank you so much for sharing~

  2. Sounds good to me,will have to try this. I am not a vegetarian so I used some left over minced turkey with carrots,sweetcorn,runner beans,cous cous and veg stock I thought I would spice it up with a big sprinkle of Turmeric and a little sprinkle of Cayene Chilli Pepper……It smells good and is still baking. Will let you know what it tastes like 🙂

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