Description
Stuffed Roasted Butternut is a comforting and elegant dish that pairs caramelized butternut squash with a savory herb-infused stuffing and creamy goat cheese. It’s perfect as a vegetarian main or hearty side.
Ingredients
Units
Scale
- 2 medium butternut squash, halved and seeds removed
- 2 tablespoons olive oil (plus more for brushing)
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 cup cooked quinoa or rice (optional)
- 3/4 cup breadcrumbs or panko
- 1/2 cup grated Parmesan cheese
- 4 oz goat cheese, sliced
- Fresh herbs for garnish (thyme, parsley, or rosemary)
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds.
- Brush squash halves with olive oil and season with salt and pepper. Place cut side up on a baking sheet.
- Roast squash for 35–45 minutes, or until flesh is fork-tender and edges are caramelized.
- Meanwhile, heat 2 tablespoons olive oil in a pan over medium heat. Sauté garlic until fragrant.
- Add thyme, quinoa or rice (if using), breadcrumbs, and Parmesan cheese. Stir well and season to taste.
- Remove squash from oven and fill each half with the stuffing mixture.
- Top with slices of goat cheese and return to oven for 10–15 minutes, until cheese is golden and bubbly.
- Garnish with fresh herbs before serving. Serve warm as a main or side dish.
Notes
- Use gluten-free breadcrumbs to make the dish gluten-free.
- Replace goat cheese with vegan cheese and omit Parmesan for a vegan version.
- Can be made ahead—just assemble and bake when ready to serve.
- Try adding lentils, chickpeas, or nuts for added protein and texture.
- Roasted acorn or delicata squash can be used as alternatives.
Nutrition
- Serving Size: 1/2 squash
- Calories: 360
- Sugar: 7g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg