This Roasted Stuffed Butternut Squash is filled with sautéed mushrooms, kale, sun-dried tomatoes and savory herbs. A hearty and flavorful vegetarian dinner or side dish that’s perfect for fall! Gluten-free, vegan, grain-free, low carb with paleo and Whole30 options.
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Stuffed Butternut Squash Recipe
Looking for a hearty and healthy dish for fall? This Stuffed Butternut Squash is easy to make and perfect now that it’s peak squash season. Butternut squash halves are roasted until tender then stuffed with sautéed kale, mushrooms, sun-dried tomatoes, vegan cheese and baked until gooey. It’s a warm and cozy vegan dinner or side dish that the whole family will love!
The best part is you can customize it with any veggies or protein you like or have in your kitchen. Plus, it’s naturally gluten-free, vegan, grain-free, low carb and you can easily make it paleo and Whole30 by using cashew queso instead of the dairy-free cheese.
Wondering what else do with butternut squash? This Air Fryer Butternut Squash, Maple Pecan Roasted Butternut Squash and Slow Cooker Butternut Squash Soup are some of our favorites.
Ingredients you need
This meatless recipe comes together in no time with just a few simple ingredients. Feel free to add in your favorite protein or swap out the veggies with what you like or have on hand!
- Butternut squash: you’ll need 2 medium-sized butternut squash.
- Onion: finely chopped.
- Garlic cloves: minced.
- Mushrooms: finely choppped.
- Kale: you’ll need 2 handfuls, chopped. You can also sub with spinach.
- Sun-dried tomatoes: you’ll need 4, chopped.
- Vegan cheddar style cheese and mozzarella style cheese: we like Violife. Leave out for paleo and Whole30 and use cashew queso or compliant sauce, if desired.
- Fresh cilantro: chopped.
- Parsley: chopped
- Salt and black pepper: to taste.
How to Roast Butternut Squash
- Slice the butternut squash: Preheat the oven to 400F. Carefully cut butternut squash in half lengthwise. Place on a large baking sheet, skin facing down. Drizzle with oil, salt and pepper and smooth out with your hands making sure all the flesh is coated.
- Bake until soft: Bake in preheated oven for 35-40 minutes until tender and soft.
- Scoop out the flesh: Once the butternut squash is cooked, carefully remove the flesh but leave ½ inch border to help keep its shape. Use a spoon and scoop the flesh into a large bowl. Repeat with all 4 halves. Set aside.
How to make Stuffed Butternut Squash
- Cook the veggies until soft: Heat the remaining oil in a large non-stick skillet / pan on medium heat. Add chopped onions and sauté for a few minutes then add the garlic and mushrooms. Cook for 5 minutes or until the mushrooms are starting to turn golden. Stir in the kale and cook for a minute or two until wilted,
- Make the filling: Remove the pan from the heat and add to the bowl with the butternut squash. Add sun-dried tomatoes, herbs and some of the vegan cheese. Mix the butternut squash and veggies together and season with salt and pepper.
- Add filling to squash: Spoon back into the butternut squash halves and top with remaining vegan cheese.
- Bake until cheese has melted: Bake for 5-10 minutes until the cheese has melted.
- Garnish with herbs and serve: Top with extra fresh herbs and black pepper and serve!
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Filling variations
- Switch up the veggies: You can use spinach instead of kale or add some diced bell peppers, chopped apples or some dried cranberries to make this butternut squash dish extra festive for the holidays!
- Add protein: To make this a complete meal, you can try adding vegan sausage, or ground turkey, diced chicken or bacon if not vegan.
- Leave out the cheese: You can swap out the cheese and use cashew queso to keep this dish paleo and Whole30 compliant.
Storage and reheating instructions
To Store: You can store any leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days.
How to Reheat: Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.
What To Serve with Stuffed Butternut Squash
This healthy stuffed butternut squash is delicious on its but would go well served with a variety of protein and sides for a hearty autumn dinner or for Thanksgiving. Some favorites include:
Easy Instant Pot Turkey Breast
Crispy Roasted Brussels Sprouts
Creamy Instant Pot Mashed Potatoes
This Roasted Stuffed Butternut Squash is filled with sautéed mushrooms, kale, sun-dried tomatoes and savory herbs. A hearty and flavorful vegetarian dinner or side dish that's perfect for fall! Gluten-free, vegan, grain-free, low carb with paleo and Whole30 options.
- 2 medium butternut squash
- 2 teaspoons avocado oil , or olive oil, divided
- Salt and black pepper , to taste
- 1 medium white onion , finely chopped
- 4 garlic cloves , minced
- 2 cups cremini mushrooms , finely chopped
- 2 handfuls chopped kale , (can sub with spinach if desired)
- 4 sun-dried tomatoes , finely chopped
- 1/2 cup dairy-free cheddar style cheese , we like Violife. Leave out for paleo and Whole30 and use cashew queso or compliant sauce, if desired.
- 1/2 cup dairy-free mozzarella style cheese , we like Violife. Leave out for paleo and Whole30 and use cashew queso or compliant sauce, if desired.
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
Preheat the oven to 400F. Carefully cut butternut squash in half lengthwise. Place on a large baking sheet, skin facing down. Drizzle with oil, salt and pepper and smooth out with your hands making sure all the flesh is coated.
Drizzle with 1 teaspoon of oil, salt and pepper and smooth out with your hands making sure all the flesh is coated.
Bake in preheated oven for 35-40 minutes until tender and soft.
Once the butternut squash is cooked, carefully remove the flesh but leave ½ inch border to help keep its shape. Use a spoon and scoop the flesh into a large bowl. Repeat with all 4 halves. Set aside.
Heat the remaining oil in a large non-stick skillet / pan on medium heat. Add chopped onions and sauté for a few minutes then add the garlic and mushrooms. Cook for 5 minutes or until the mushrooms are starting to turn golden. Stir in the kale and cook for a minute or two until wilted,
Remove the pan from the heat and add to the bowl with the mashed butternut sqaush Add sun-dried tomatoes, herbs and some of the vegan cheese. Mix the butternut squash and veggies together and season with salt and pepper.
Spoon back into the butternut squash halves and top with remaining vegan cheese.
Bake for 5-10 minutes until the cheese has melted.
Top with extra fresh herbs and black pepper and serve!
How to Store. You can store any leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days.
How to Reheat. Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.
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