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Overhead view of two stuffed Butternut Squash halves in a round baking dish

Stuffed Butternut Squash

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.

Course Dinner, Side Dish
Cuisine American
Keyword butternut squash, easy vegan dinner, stuffed butternut squash, stuffed squash, vegan side dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 155 kcal
Author Kelly

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

    Overhead view of several roasted halves of butternut squash on a metal pan
  3. 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,

    Diced mushrooms, onions and shredded kale inside of a cast-iron skillet with a metal handle
  4. 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.

  5. Top with extra fresh herbs and black pepper and serve!

    Overhead view of three stuffed butternut squash halves in a baking dish

Recipe Notes

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.

Nutrition Facts
Stuffed Butternut Squash
Amount Per Serving (1 serving)
Calories 155 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.