Stuffed Butternut Squash

This sweet butternut squash recipe is filled with wild rice, fresh apples, cranberries, and pecans all seasoned with savory spices. Serve this stuffed squash as a side dish with pork, beef or poultry!

Savory Stuffed Squash

Baked, stuffed butternut squashes are like mini casseroles that are as pretty to look at as they are delicious!
Loaded with antioxidants, vitamins, and fiber, stuffed squash is a guilt-free and energizing side.
Add ground pork, sausage, or beef to turn it into a meal.
Make ahead, reheat, and serve.

Ingredients and Variations

Any kind of squash can be filled with anything from grains, to other veggies, and even proteins. This basic recipe allows for so many ingredient alternatives so it’s brand new every time.

BUTTERNUT SQUASH: Butternut squash comes in all sizes. This recipe will fill 2 small squash (4 halves) or 1 larger squash.

Most winter squashes have mildly sweet, nutty flavors, so switch out the butternut squash for delicata or acorn squash.

RICE: Wild rice adds texture and flavor but you can use other grains. Ensure the wild rice blend you purchase has a spice or seasoning packet.

If your wild rice is plain without seasonings, be sure to cook in broth instead of water and to add some additional salt and extra seasonings.

FRUIT/VEGGIES Onions, celery, green apples, and pecans make for a fresh, sweet, and savory filling. Colorful cranberries add pops of festive color and tangy flavor!

SEASONING: The savory herbs and spices bring it all together. Here’s a couple of DIY herb blends that can be used in this recipe or for future recipes! Italian Seasoning, Homemade Poultry Seasoningor this bright Homemade Lemon Pepper Seasoning.

Variations

Use leftover stuffing, stir in your leftover green bean casserole or even sliced mushrooms, or water chestnuts.

PRO TIP: Toast nuts in a dry pan until they are just fragrant. This intensifies their flavor and makes them extra crunchy!

For a heartier, main dish meal add cooked meat. We love this dish with any kind of ground sausage (Italian or breakfast), ham, or crisy bacon. If you have fat from the sausage or bacon, use that to cook your veggies too!

How to Make Stuffed Butternut Squash

This tasty dish has such a pretty presentation and it’s super easy to assemble:

Bake butternut halves, scoop out the cooked sqauash leaving a shell and chop.
While squash is cooking, prepare rice with seasonings.
Saute onion, apple, and celery.
Add the cooked squash and the onion mixture to the rice.
Fill the squash halves with the rice mixture and bake until heated through.
Garnish with remaining pecans & parsley.

PRO PREP TIP: Butternut squash can be difficult to cut. Often the grocer will cut it in half for you if you ask. If you’re struggling to cut it, poke it with a fork all over and microwave 4-5 minutes. Cool a few minutes and it should be easier to cut.

What to Serve with Stuffed Squash

As a side dish, Apple Glazed Baked Ham is a winner that stuffed squash goes great with. Or try a Rosemary Balsamic Glazed Ham, or an even easier Glazed Ham Loaf. Serve with a simple green Tossed Salad and some Fluffy Dinner Rolls.

Storing Stuffed Squash

Keep leftover stuffed butternut squash in a covered container in the refrigerator for up to 3 days. Reheat by wrapping portions in aluminum foil and heating in the oven.

Freeze chilled portions by tightly wrapping them in plastic wrap and then placing them in zippered bags with the date labeled on the outside for up to 8 weeks. Thaw in the refrigerator before reheating.

Squash Side Dishes

Honey Butter Roasted Acorn Squash – sweet & savory
Roasted Delicata Squash – freezer friendly
Air Fryer Spaghetti Squash – healthy & delicious
Mashed Butternut Squash – perfect for the holidays
Stuffed Acorn Squash – festive and flavorful
Air Fryer Roasted Butternut Squash – only 5 ingredients

Did you make this Stuffed Butternut Squash? Be sure to leave a rating and a comment below!