Stuffed Butternut Squash

This stuffed squash makes a beautiful vegetarian main for a special occasion - but meat-eaters will enjoy it too. A mix of sweet, savoury, and crunchy...This stuffed squash makes a beautiful vegetarian main for a special occasion - but meat-eaters will enjoy it too. A mix of sweet, savoury, and crunchy flavours that feel celebratory. Depending on the size of your squash, you may have some leftover filling. It’s delicious served as a salad on its own or stirred into soup for extra flavour and texture. Read more This stuffed squash makes a beautiful vegetarian main for a special occasion - but meat-eaters will enjoy it too. A mix of sweet, savoury, and crunchy flavours that feel celebratory. Depending on the size of your squash, you may have some leftover filling. It’s delicious served as a salad on its own or stirred into soup for extra flavour and texture. This stuffed squash makes a beautiful vegetarian main for a special occasion - but meat-eaters will enjoy it too. A mix of sweet, savoury, and crunchy flavours that feel celebratory. Depending on the size of your squash, you may have some leftover filling. It’s delicious served as a salad on its own or stirred into soup for extra flavour and texture.

Prep time
15 mins
Cook time
60 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Contains
Dairy, Nuts
Why is this healthy?
Plant
points
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

12g
Protein
333kcal
Calories
15g
Total Fat
45g
Carbs
13g
Sugars
8g
Fibre
224mg
Calcium
17%
 
4mg
Iron
22%
 
124mg
Magnesium
30%
 
1050mg
Potassium
22%
 
136mg
Sodium
6%
 
0mg
Vitamin B1
0%
0.1mcg
Vitamin B12
4%
 
0.1mcg
Vitamin D
1%
 
4.2mg
Vitamin E
28%
 
111mcg
Vitamin B9
28%
 
1433mcg
Vitamin A
159%
 
55mg
Vitamin C
61%
 
1.2mg
Zinc
11%
 
13mcg
Vitamin K
11%
 
0.5mg
Copper
56%
 
0.3mg
Vitamin B2
23%
 
3.9mg
Vitamin B3
24%
 
0.5mg
Vitamin B6
29%
 
257mg
Phosphorus
21%
 
Protein: 12g; Calories: 333kcal; Total Fat: 15g; Carbs: 45g; Sugars: 13g; Fibre: 8g; Calcium: 224mg (17%); Iron: 4mg (22%); Magnesium: 124mg (30%); Potassium: 1050mg (22%); Sodium: 136mg (6%); Vitamin B1: 0mg (0%); Vitamin B12: 0.1mcg (4%); Vitamin D: 0.1mcg (1%); Vitamin E: 4.2mg (28%); Vitamin B9: 111mcg (28%); Vitamin A: 1433mcg (159%); Vitamin C: 55mg (61%); Zinc: 1.2mg (11%); Vitamin K: 13mcg (11%); Copper: 0.5mg (56%); Vitamin B2: 0.3mg (23%); Vitamin B3: 3.9mg (24%); Vitamin B6: 0.5mg (29%); Phosphorus: 257mg (21%)
Show more
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Contains
Dairy, Nuts

Ingredients

Serves 8
butternut squash
halved lengthwise and seeds scooped out
shallot
Swaps: red onion
finely diced
quinoa (cooked)
Swaps: spelt (cooked), short grain brown rice (cooked)
Swaps: apricot (dried), raisins, medjool date
goat’s cheese
Swaps: feta cheese
crumbled
Swaps: pecans
roughly chopped
dijon mustard
smooth
thyme (dried)
Swaps: oregano (dried), mixed herbs (dried), herbes des provence
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Method

1

Gather and prepare your ingredients. Preheat the oven to 220°C/ 200°C fan.

2

Place the squash onto a baking tray, pour about an inch of water in the bottom of the pan, cover tightly with foil, and cook until tender, about 1 hour. Adding a little water speeds up the cooking time.

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