This stuffed butternut squash is easy to make and delicious. I've stuffed it with a thick leftover vegetarian bean stew but you can make it from scratch too! It's a simple nutritious recipe that easily gives you some of your 5 a day!
Once squash season comes around there are just so many great ways to use them. I love butternut squash in curries, soups and stews. I also love to cut it into slices or chunks and roast it in the oven.
Butternut squash is also absolutely perfect as a stuffed vegetable too. It's the right shape and half a squash is the perfect size for one person.
What can you stuff butternut squash with?
Well, I love to stuff it with couscous, leftover curry and leftover stews just as I've done with this recipe. When I first made this stuffed butternut squash it wasn't planned at all. We had some bean stew left over. It was a very simple stew. Just tinned tomatoes, cannellini beans, onions, carrots and peppers.
To make it go far enough I just roasted the butternut squash and stuffed it with the stew. I then topped it with some cheese. It was just a meal made from leftovers but I couldn't have made an easier meal if I had planned it.
It was so tasty that I've since turned it into a recipe in its own right.
What ingredients do you need for this stuffed butternut squash?
To make this recipe you'll need:
- Butternut squash - You could replace this with a different kind of squash.
- Seasoning - A little salt and black pepper
- Olive oil - You can replace this with a different oil.
- Onion - I usually use red onions but brown onions are great too.
- Garlic - I love adding garlic to stews like this! Use lazy garlic if you don't have fresh garlic.
- Bell pepper - Use red, yellow or orange.
- Cannellini beans - I think these are great in this stew but you can also use black beans or kidney beans.
- Tinned tomatoes
- Herbs - Use dried or fresh herbs. I like to use basil and oregano as they add a lovely mediterranean flavour.
- Spinach - Or you could use kale
- Cheese - Use a cheese that melts well. I usually use cheddar but mozzarella and red Leicester are also great.
How can you adapt this recipe?
If you don't want to make the filling from scratch you can just use this recipe as inspiration and stuff a squash with any other leftover stew or thick soup.
If you are following the recipe then feel free to adapt the stew. Add a few extra vegetables such as aubergine (eggplant), sweetcorn or peppers. Add a chilli pepper too for a bit of heat.
Storing and reheating
Any leftover stuffed butternut squash can be kept in the fridge for up to three days. Reheat thoroughly in the oven or microwave.
However if you are making this with leftover stew, don't reheat too often and bear in mind that it will probably keep well for three days from when it was first made, not from when it was used as a stuffing for the squash.
Can you freeze it?
Yes, if you want to freeze it then freeze it as soon as it has cooled. It should freeze well for at least three months.
Defrost and then bake it in the oven for about 30 minutes.. Cover the top of the squash with aluminium foil so that it doesn't burn and heats all the way through.
Stuffed Butternut Squash
- 2 butternut squash
- pinch salt
- pinch black pepper
- 1 tablespoon olive oil
- 1 red onion diced
- 1 yellow pepper diced
- 250 g cooked cannellini beans Approx drained weight from a 400g can
- 400 g tinned tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 50 g spinach
- 70 g cheese I used cheddar
- Cut the butternut squash in half and scoop out the seeds. Season with a little salt and black pepper then drizzle with a little olive oil. Bake in the oven for an hour at about 180°C.
- Heat a little olive oil in a small saucepan and then add the onion. Cook until soft and then add the yellow pepper. Cook for a couple more minutes then add the tinned tomatoes, cannellini beans and herbs. I also rinse the tin out with about 100ml of water and add that too. Bring to the boil then lower the heat and simmer for 20 minutes.
- When the butternut squash is ready and feels soft all the way through when you test with a fork or knife, scoop out some more of the orange flesh and mix it through the tomato and bean mixture along with the spinach.
- Top the butternut squash with the filling. Return it to the oven for 10 minutes then put the cheese on top and cook it for another 5 minutes.
More recipes you might like
If you like stuffed vegetables then do try my kabocha squash stuffed with black quinoa! Or how about plain old stuffed jacket potato skins?
I made this recipe with one change...I substituted the beans for Italian Sausage, wow it was delish!! My sister made it with the beans and loved it too!!!
That's great Lisa! I'm so pleased you both loved the recipe - I'll have to make it again soon too!
Emily @ Zen & Spice
I saw pre-prepared butternut squash "bowls" the other day at Trader Joes and was wondering what I could stuff them with! Good idea!
There are also lots of variations on this you could make too, just depending on what you have in the fridge at the time. I love stuffed squash.
Strength and Sunshine
Stuffing squashes every way we can 😉 A must!
great new way to eat butternut!
So true! I would definitely stuff squashes more often if my husband liked it!
Looks absolutely glorious!
Eat Your Veg
I'm not entirely sure why not, but I've never stuffed and baked butternut squash! Your looks delish, thanks so much for entering it to November's Family Foodies Vegetarian event.
It was my first stuffed and baked butternut squash too - I just wish my family liked these type of things as much as I do!
Helen @ Fuss Free Flavours
that is just wonderful, I love the inclusion of the beans.
Thank you for sending to Credit Crunch Munch
So glad you like it.
I love the sweet and savory flavors of this dish!
Such a fantastic idea! I adore butternut squash, but I'd never thought about stuffing them - what a glorious supper suggestion. If you have a minute, I'd love your thoughts on my stuffed veggies 🙂 https://goodfoodmarsh.wordpress.com/2014/08/31/les-petits-legumes-farcis/
I'm so glad you like it and I love the sound of your stuffed vegetables too - Stuffing vegetables is really something I don't do often enough but it can be really tasty.
I love cooking with squash/pumpkin of all types probably because I love sweet/savory combos, this recipe looks delicious 🙂
I would really love to cook with squashes more often if my family liked them too!
Ooh this looks so good, thank you for linking up to #creditcrunchmunch!
My Little Italian Kitchen
This squash looks really tasty. A very good winter warming dish. I love that gorgeous melted cheese on top. Thank you for entering #CreditCrunchMunch!
I'm so glad you like it - It really was a very easy meal to put together too.
This looks so tasty! Thanks for sharing your idea! 🙂
Thank you - I'm glad you like it.
You're welcome! 🙂