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.
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.