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Stuffed Butternut Squash

Yields4 Servings

 1 butternut squash, halved and seeded (honeynut squash works great too, just make sure to adjust the baking time
 1 tbsp olive oil
 2 cups greens (ex: Sheila Bird baby chard)
 1 cup mushrooms of choice
 1 ½ cups freekeh (or quinoa, brown rice, grain of your choice)
  cup toasted pine nuts
 1 cup butnnernut squash flesh, cut into chunks
  cup goat cheese
 2 garlic
 2 tbsp salted butter
 salt and pepper to taste

Heat oven to 375 degrees. Brush 1tsp of olive oil on the fleshy-side of each half of the squash.


Lay facedown (fleshy-side down) on a baking pan and bake until fork-tender (about 45-50min -- if using a honeynut squash, bake for 20-25min).

Flip over to cool to a manageable temperature. Use an icecream scoop to remove all but a thin layer of flesh from each half. Reserve 1 1/2 cups butternut for the filling and save the rest for pie/cake/other savory fall recipes.


Prepare freekeh or other grain of choice and set aside.


Toast pine nuts carefully until golden, about 5 minutes at 350. Keep an eye on them, as they burn quickly.


Chop greens, onion, mushrooms, and garlic. Heat 1 TB butter over medium-high heat and sauté onions until tender. Add the rest of the butter, and the mushrooms and garlic. Once the mushrooms are cooked but not dry, add greens, toss, and turn heat to low. Cover and let steam 2-3 minutes.


Add the freekeh, pine nuts, goat cheese, and reserved butternut. Stir until well mixed.


Fill butternuts with the filling and bake 15 minutes at 350 degrees. Serve as a side or a main course.

Nutrition Facts

Servings 0