Roasted Butternut Squash – three ways! A quick and healthy weeknight dinner with roasted butternut squash as the base. Vegan adaptable and gluten-free!

Roasted Butternut Squash - three ways!

A reader suggested that I share a recipe featuring one seasonal ingredient in 3 different ways. I thought this was brilliant and well, here it is –  Roasted Butternut Squash- three ways!

The filling is made while the butternut roasts in the oven, which takes about 30 minutes. Not too bad for a weeknight dinner, made entirely from scratch, based on seasonal produce… my favorite kind of meal.

Stuffed Butternut - Three ways. A quick and healthy weeknight meal with roasted butternut as the base. Vegan adaptable and gluten free | www.feastingathome.com

Thanksgiving Stuffed Butternut with ground turkey, sage, apples, cranberries and pecans. | www. feastingathome.com

1.Roasted Butternut with “Thanksgiving” Stuffing

The filling is made with ground turkey ( or vegan sausage) sage, apples, cranberries pecans and a little maple syrup  – savory and a little sweet.

 

Thanksgiving Stuffed Butternut with ground turkey, sage, apples, cranberries and pecans. | www. feastingathome.com

 Stuffed Butternut with Persian Lentils, dried fruit, yogurt, pomegranate and cilantro. Vegetarian, gluten free. | www.feastingathome.com

2. Roasted Butternut with Persian Lentils

This Middle-Eastern – inspired butternut is filled with frangrant lentils, dried fruit, cilantro and topped with a dollop of plain yogurt and bright, tangy pomegranate seeds.

 Stuffed Butternut with Persian Lentils, dried fruit, yogurt, pomegranate and cilantro. Vegetarian, gluten free. | www.feastingathome.com

3. Roasted butternut with Miso Mushrooms and Tofu

And the last roasted butternut is stuffed with miso-sesame glazed mushrooms and tofu –  deeply earthy and umami flavored!

Stuffed Butternut with Miso Sesame Mushrooms and Tofu- Vegan! | www.feastingathome.com

 

Stuffed Butternut Squash - three ways! A quick and healthy weeknight meal with roasted butternut as the base. Vegan adaptable and gluten free | www.feastingathome.com #stuffed butternut #stuffedbutternutsquash #stuffedsquash #vegetarian #falldinner #vegandinner

 

Let me know your favorites below!

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Roasted Butternut Squash Recipes

Roasted Butternut 3 Ways!


Description

Roasted Butternut Squash- with three different fillings. Hearty, healthy weeknight dinners perfect for fall!


Ingredients

Scale

Roasted Butternut Squash with Persian Lentils

  • 1 small butternut squash
  • 2 tablespoons olive oil
  • ¼ and onion- ½ cup diced
  • 2 cloves garlic- rough chopped
  • ¼ cup golden raisins – or use regular, or dried currants or apricots
  • 1 ½ cups cooked little lentils (not split)
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon pepper
  • ¼ cup water
  • ¼½ cup chopped cilantro or Italian Parsley ( or ¼ cup mint)
  • ⅛ cup Plain Yogurt
  • ¼ cup Pomegranate seeds

Roasted Butternut with Miso Mushrooms

  • 1 small butternut squash
  • 8 ounces tofu ( or buy “baked tofu“)
  • 2 Tablespoons Braggs liquid aminos or soy saue
  • 1 tablespoon sesame oil– or olive oil
  • ——
  • 1 tablespoon oil
  • ¼ an onion, diced, about ½ cup
  • 1 teaspoon minced ginger
  • 6 ounces sliced mushrooms- cremini, shiitake,button
  • 2 teaspoons miso
  • 34 tablespoons hot tap water
  • drizzle toasted sesame oil
  • 1 scallion- sliced at diagonal, or use chives
  • toasted sesame seeds-optional

Thanksgiving Stuffing Version:

  • 1 small butternut squash
  • 2 tablespoons olive oil or butter ( or a mix is nice)
  • ¼ of an onion- ½ cup diced
  • ½ an apple, diced
  • 2 garlic cloves rough chopped
  • 8 ounces ground turkey ( ground turkey breast tends to get dry, ground thigh is much moister)
  • ½ teaspoon kosher salt
  • ½ teaspoon fennel seeds
  • ¼ teaspoon pepper
  • ¼ cup pecans
  • 2 tablespoons dried cranberries- or use fresh, adding extra maple syrup to taste.
  • 810 sage leaves, finely sliced
  • 1 tablespoon maple syrup

Instructions

Roasted Butternut Persian Sytle:

  1. Preheat oven to 425 F
  2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.
  3. In a skillet, heat oil over medium heat.
  4. Add onion and garlic and sauté until tender fragrant and golden, about 5 minutes.
  5. Add raisins, lentils, salt, spices and water and simmer until most of the liquid evaporates and flavors meld. Stir in herbs saving a few for the garnish.
  6. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper, mixing this all into the squash, seasoning the flesh
  7. Top the squash with the lentil filling, a dollop of plain yogurt, and some fresh pomegranate seeds. Scatter with fresh herbs.

Roasted Butternut with Miso Mushrooms:

  1. Preheat oven to 425 F
  2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan, leaving room for tofu.
  3. Cut tofu into small bite sized cubes. Place in a bowl and toss with soy and sesame oil. Place on the same pan as butternut. Roast both 30 minutes, or until butternut is easily pierced with a fork, through the skin.
  4. In a skillet, heat oil over medium heat.
  5. Add onion, ginger and mushrooms and sauté until tender and golden, about 6-8 minutes.
  6. Mix hot water and miso paste in a small cup with a fork until combined. Pour over mushroom mix. Cook a few minutes until water reduces. Turn heat off.
  7. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper and mix this all into the squash, seasoning it.
  8. Add the baked tofu to the skillet, warming the mushrooms up if necessary, and drizzle with a little toasted sesame oil.
  9. Top with squash with sesame tofu and mushroom filling. Top with scallions and sesame seeds.

Thanksgiving Stuffing Version:

  1. Preheat oven to 425 F
  2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.
  3. In a skillet, heat oil over medium heat.
  4. Add onion, apple and garlic and sauté until just tender, about 4 minutes.
  5. Add ground turkey, salt and fennel seeds, and cook until turkey is cooked through and browned, about 6-8 minutes.
  6. Add pecans, dried cranberries and sage, and cook a few more minutes until warmed through and drizzle with maple. If using fresh cranberries, cook enough to let them blister, taste and adjust maple, adding more to taste. Set filling aside, keeping warm.
  7. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper and a little more maple and mix this all into the squash, seasoning it.
  8. Top with turkey cranberry filling. Serve immediately.

Notes

Notes- in the photos I have the filling placed in the “hole” of the butternut, and while this looks pretty for the photo, I feel the squash needs to be broken up and “seasoned”, for the best flavor.


Nutrition

  • Calories: 550

Keywords: roasted butternut squash, roasted butternut recipes, stuffed butternut

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. With the falling temps in NE, I made the Thanksgiving version last night. Really wonderful – easy and delicious. Can’t wait to try the other versions!

  2. Hi Sylvia! I want to make the Thanksgiving squash, but I’m allergic to walnuts and pecans 🙁 Do you think I could skip them or are they essential to the flavor of this recipe?

  3. The thanksgiving recipe was delicious. We would like to make it for christmas, adding plain noodles. Could you recommand a sauce that goes well with it? Red wine sauce?
    Thanks a million 🙂

    1. Hi Leslie- thanks! Do you mean to add pasta to the filling or on the side? Would the sauce be for the pasta itself, or over the whole thing? Sorry, I’m a bit confused. 😉

      1. Yes, we would like to add as a side dish noodles or pommes duchesse (french-style piped potatoes) and without any sauce it‘s too dry 🙈Thanks a million for ur reply, didn‘t expect it🙊And thanks for all ur delicious recipes which are easy to veganize. Best regards from Luxembourg (small country in Europe)🙂

        1. Have always wanted to visit Luxembourg- hopefully someday! Ok, I understand you now, yes a wine sauce or mushroom sauce would work well here.

  4. The 3 fillings look fantastic and I am definitely going to try them for my vegetarian friends, but surely ground turkey isn’t vegetarian, could I replace with Quorn or similar? Thank you.

  5. I made the roasted butternut squash with Persian lentils. It was very easy to make and Absolutely delicious. Very impressed with this recipe. A keeper without a doubt!💕💥

  6. I made the Thanksgiving stuffing recipe for my wife and I after a day of hard hiking. It was terrific in every way. Easy to prep and cook (I was pretty tired) and delicious. Definitely a keeper. Can’t wait to try the other 2 recipes. Thank you!

  7. The thanksgiving stuffing version was incredible! It smelled amazing while it was cooking and tasted even better. I will be keeping this recipe forever. Thank you!

  8. I made the miso mushroom version, and it was delectable. My butternut skin fell apart, so I couldn’t restuff them. Easy solution was to scoop out the flesh on the plate and top it with the mushrooms and tofu. Just as amazing.

  9. Made the Thanksgiving Stuffing version of this last night. My family loved them. Looking forward to trying the other 2 versions.

  10. Over the last year we’ve made all three of these for dinner and love each one! Kept the Thankgiving one vegan with soy sausage.

  11. The lentil stuffed squash was easy and delicious. I didn’t have pretty pomegranate seeds but I did have some leftover toasted pine nuts which were just fine with this dish. Looking forward to trying the others one of these days. Thank you for providing the convenient scaling tool.

  12. The recipe for the Thanksgiving stuffed butternut is not showing up. One of the other recipes is listed twice. I would love to get the Thanksgiving stuffed butternut recipe!

  13. Wow!! The colors are absolutely stunning in this!! I would definitely want to try different recipes in the squash, you could do so many different things!

    1. Yes, they are so versatile aren’t they? A really easy dinner that can be tailored to your own preferences.

  14. How wonderful. You’ve managed to make squash look artful, beautiful…and completely delicious-looking. Can’t wait to try these creative methods.

  15. All of these variations of stuffed butternut squash look incredible! I think the thanksgiving one has my heart the most 🙂

  16. I’ve got 2 beautiful butternut squash in my pantry right now! these recipes are beautiful, as are the photos. What great ideas, and I’m definitely going to give all three of them a try (LOVING the lentil one!) Thank you!

    1. Oh perfect! I love the lentil one so much, I’m so curious which one you’ll like best. Please come back and leave feedback,and tell me which one you like best!