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Stuffed Butternut Squash Recipe

Did you enjoy making our recipe for Plant-Based Stuffing, but want to enjoy it as stuffing rather than as a side dish? Then this is the recipe for you! We've made a few alterations to our stuffing recipe so you can enjoy a delicious roasted butternut squash packed with tasty stuffing for any holiday meal.

Stuffed Butternut Squash Recipe

  • Category: Dinner
  • Prep Time: 75 minutes
  • Servings: 10

Here’s what you need:

Main Ingredients
  • 2 cups uncooked Lundberg Tri-Color Bland Quinoa or Lundberg Short Grain Brown Rice.
  • 1 large butternut squash
  • 2 cups brussels sprouts, washed and cut in halves
  • 3/4 cup finely chopped shallots
  • 5 sprigs fresh rosemary
  • 2 1/2 cups prepared Better Than Bouillon Vegetable Base. Better Than Bouillon Vegetable Base.
  • 3 tightly packed cups baby spinach
  • 1 cup shelled roasted pistachios
  • 1 cup dried cranberries
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tbsps olive oil.


  • Preparing the stuffing
  • Prepare the stuffing as written in our stuffing recipe, omitting the diced butternut squash.
  • Preparing the butternut squash
  • Carefully halve your squash lengthwise, then scoop out the seeds.
  • Brush the cut sides of your squash with oil, then bake with cut sides down on a foil or parchment lined baking sheet for 15 minutes at 400° F.
  • After baking cut side down, flip your squash over and continue to bake for another 30-45 minutes, or until tender enough to pierce easily with a knife.
  • Once your squash is tender, stuff it with your prepared stuffing and bake for another 5 minutes to warm through, and then enjoy!

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