There’s no doubt about it: it’s butternut squash season. Butternut squash’s creamy orange flesh is perfect roasted, mashed, or pureed in a soup, but I especially love taking advantage of the vegetable’s unique shape. A butternut squash peel is like a built-in serving dish — it pretty much screams “autumn” and looks great on a family dinner table.

This is why I love making stuffed butternut squash. There’s a convenient spot to stuff in rice or other grains, sausage, vegetables, nuts and other goodies and you can serve the squash halves whole and let people scoop some right out of the peel. This recipe takes advantage of fall flavours like apples, cranberries, almond and sage and is great as a side dish at a special fall meal or on its own as a meatless entrée.

More Butternut Squash recipes to check out:

  • c
    1 medium butternut squash, cut in half lengthwise with seeds scooped out of cavity
  • c
  • c
    2 tbsp olive oil
  • c
    1/3 cup dry couscous
  • c
    1 cup chicken or vegetable stock
  • c
    1 apple, cored and diced
  • c
    1/4 cup chopped almonds
  • c
    1/4 cup dried cranberries
  • c
    1-1/2 tsp chopped fresh sage
  • c
    salt and pepper to taste
  • c
    1/4 cup grated cheddar cheese
  • Directions
    • 1
      Preheat oven to 375 degrees F. Lay the squash cut side up on a parchment-lined baking sheet or in a large baking dish and drizzle 1 tbsp olive oil over each half. Bake for 40 to 60 minutes or until the flesh is soft but not mushy. Let cool slightly before stuffing. Reduce heat on oven to 350 degrees F.
    • 2
      While the squash cooks, make the couscous. Bring the chicken or vegetable stock to a boil in a small saucepan. Stir in the couscous, cover and remove from the heat. Let stand, covered, for five minutes or until the couscous has absorbed the water.
    • 3
      Stir the apples, almonds, cranberries, sage and salt and pepper into the couscous.
    • 4
      Spoon the couscous mixture into the cavities of the squash halves. If the cavities are small, scoop out some of the flesh of the neck of the squash to make more room. Sprinkle each squash with 2 tbsp grated cheese.
    • 5
      Return the squash to the oven and bake for another 15 minutes, or until the edges of the squash is browned, the apples have softened and the cheese is melted and bubbly. Serve immediately.
    • 6
      Tip: Once you’ve got the basic recipe down, you can adapt it to suit your own tastes. Substitute cashews or pistachios for the almonds, feta for the cheddar, pear for the apple or add in cooked bulk sausage for a more substantial entrée.


    Your email address will not be published. Required fields are marked *