Stuffed Butternut Squash



Video taken from the channel: avantgardevegan


Jamie Oliver’s Stuffed Baked Squash

Video taken from the channel: Safeway Canada



Video taken from the channel: avantgardevegan


Baked Cheesy Butternut Squash Recipe

Video taken from the channel: Titlis Busy Kitchen


Cheesy Stuffed Butternut Squash with Bacon and Caramelized Red Onion

Video taken from the channel: lowcarbsosimple


Stuffed Butternut Squash with Minced Beef

Video taken from the channel: Itani Malange


Roasted Stuffed Butternut Squash | Minimalist Baker Recipes

Video taken from the channel: Minimalist Baker

Directions. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in.

Bake, uncovered, at 350° for 30 minutes. Preheat oven to 425°. On two large rimmed baking sheets, drizzle squash halves all over with olive oil and season with salt and pepper.

Roast until almost. Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.

Step 2 Bake squash in the preheated oven for 1. Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl.

Stuff squash shells with mixture. Step 5. Preheat broiler.

Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwav. Preheat oven to 400°F (200°C).

Cut butternut squash in half lengthwise and scoop out seeds. Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Bake squash. To make the butternut squash bowls, preheat the oven to 400°F. Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end.

Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Melt 1 tablespoon unsalted butter. Start by cutting your butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray cut side up. Drizzle a little olive oil on top of each squash and rub around to coat.

Bake for 60 to 75 minutes until the squash is cooked and fork tender. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast.

Stuffed Butternut Squash Brooklyn Supper leeks, ground sausage, cous cous, olive oil, sea salt, butter and 3 more Stuffed Butternut Squash Life Tastes Good-US unsalted butter, basmati rice, chili powder, guacamole, cumin and 14 more.

List of related literature:

Frozen roasted squash puree: Preheat the oven to 350°F. Cut the squashes in half lengthwise, scrape out the seeds, and put them, cut side up, on baking sheets or pans.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

The Stuffed Butternut Squash halves stay well in the fridge for a few days; you can easily reheat them in the oven when you’re ready and sprinkle them with fresh parsley.

“Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys” by Anthony William
from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys
by Anthony William
Hay House, 2020

Place the squash, cut-side down, on the parchment paper–lined baking sheet and roast for 45 minutes, or until a knife easily pierces the skin and flesh.

“The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes” by Alex Snodgrass, Melissa Hartwig Urban
from The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes
by Alex Snodgrass, Melissa Hartwig Urban
HMH Books, 2019

Cut the butternut squash into large even pieces and in a saucepan cover them with vegetable stock.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

Toss butternut squash in a bowl with 1 tablespoon olive oil and salt and pepper to taste and place on a baking sheet.

“L.A. Mexicano: Recipes, People & Places” by Bill Esparza
from L.A. Mexicano: Recipes, People & Places
by Bill Esparza
Prospect Park Books, 2017

Leave butternut squash or pumpkin in halves, or cut larger squash into large cubes leaving the skin intact.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

One of my very favorite treat whole, after poking several times ments of winter squash is still the with a fork; if you use any other first I experienced: Chef Paul method, halve them before cookBash’s butternut squash puree: ing.

“Passionate Vegetarian” by Crescent Dragonwagon
from Passionate Vegetarian
by Crescent Dragonwagon
Workman Publishing Company, 2002

Most supermarkets sell butternut squash that has been completely or partially prepped.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Peel the Kabocha squash and cut into thin crescents as you did the butternut squash.

“Ad Hoc at Home” by Thomas Keller
from Ad Hoc at Home
by Thomas Keller
Artisan, 2016

Cook over medium-low heat until the squash is just done, cooked through but not soft.

“The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook” by Alice Waters
from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook
by Alice Waters
Potter/Ten Speed/Harmony/Rodale, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


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

  • Watching this in 2018 for a little inspiration in the kitchen. Titlis, you do have such a lovely and comforting voice. Much love from Finland. xoxo

  • Hey Gaz! I posted my video doing your recipe (I made it on Christmas eve):
    I really enjoyed it, It’s the first full recipe I do of yours and I was scared that it was going to be crazy amounts of work, but it wasn’t! Hope you enjoy my quick vid.

  • Guys I want to cook this this year for my non vegan family:) any recommendations for sides? I just thought of green beans.. what do you think?

  • This looks amazing! I can’t wait to see you reach your goal of opening a restaurant! You clearly have high expectations for your self.

  • Made a vegan version stuffed with sautéed mushrooms, onions, brown rice, nuts, the scooped out butternut squash and a vegan cashew ‘cheese’ sauce on top. Equally good but not as decadent.

  • Your channel is great if you can borrow a friend to translate in Arabic you will have many Arab followers who benefit from your channel

  • How do you still not have a million subs!? �� This channel is amazing and everyone should watch so they can see that it is possible to eat deliciously clean. You are so good with incorporating all colors in your meals. A true artist. Kitchen Picasso. ���� I can imagine how pleasing it would be to have a meal cooked by you because I can see how passionate and delicate you are when you’re in the kitchen. Which makes a happy heart. �� Good Luck with all endeavors. You are making big moves!

  • lol, I thought you were going to show us how to get the squash cut evenly (that’s what I have trouble with) and you did it less evenly than I do xD

  • Made this twice. Quite good but 2nd time because I prefer buttercup squash altered a bit layer of vegan stuffing then squash then cranberry no red peppers but all the rest as stated and top with a puff pastry and bake length of time for pastry in a clear glass dish. It was beautiful tasty easy thanks for inspiration

  • Soy is actually very bad for you. Idk why you don’t just use organic local cheese or milk. It’s cruelty free and far better for you.

  • OMG this looks awesome. We’ve only been Vegan 12months but Vegetarians for 25 yrs. Love your recipes, would love your cookbook�� xx

  • This looks absolutely delicious! I’m going to have to make this now so that I will have it perfected before the holidays!! Thanks!!! <3

  • Titli’s I just found your videos and I just love them. You have placed a smile on my face after a very long day. I just bought some acorn squash and do not know what to do with it. Any good receipt please. I have done the meatloaf in them but that’s about it. Thank you so much for your awesome ideas. Have a great weekend.

  • Made this for Christmas dinner. Huge thanks as it was amazing. The flavours were fantastic teamed with roast potatoes, and all the veg, with your vegan gravy it was a brilliant Christmas dinner. So easy to do as well.

  • That looks ridiculously delicious! I’ve never even heard of anything like this! Thank you for the awesome recipe Gaz, and thank you whoever asked for it! My mouth is literally watering right now��������! ❤️Kathy

  • Hi i will try this dish on my next turn to cook for my fellow sisters in church. Thank you for the recipe. I did your cheese stick and i enjoyed them.

  • I have 500 thousands subs now so I’m going to give back to the community one $20 book (to one incredibly lucky person 1 in 500 thousand chance of winning) in exchange for 500 thousand people liking, sharing, subscribing my YouTube and liking my Instagram as well which will make me far more money in ad revenue then this book I’m giving away. Good pitch dude..

  • Genuinely curious as to how you’re going to verify that the winner has not only “shared” your video but has also commented on your recent instagram post?

  • really really love the filming and editing of this onethe squash looks beautiful too! keep doing what you do, honestly gaz you’re so amazing and such an inspiration; thank you for all your hard work!! x

  • This looks so amazing! Even just based on taste, I prefer vegan cheese to regular cheese ten fold. This is coming from someone who isn’t exactly vegan.

  • Made this recipe and it is AMAZING! The flavors are “incredible”. I’ve struggled for the past few years of “going vegetarian” or “going vegan”. With your amazing recipes and cookbooks, I’m prepared to make the vegan plunge. Thank you, Gaz!

  • this looks like the absolute beeessst comfort food. I gotta stop watching your videos when I’m starving, it’s my form of self sabotage

  • what other vegetables can I use besides the “leak” never heard of that and dont have nothing like that now lol please lmk asap i already have the butternut squash in the oven now

  • Hello, Titli! So glad to meet you. I’m subscribed and looking forward to more lovely presentations. You’re just lovely to watch and listen to.

  • I just found you and I’m so happy about it. My birthday is on Wednesday and I invited friends for dinner and I’m definitely doing this and your sexy vegetables! Thank you so much!!

  • Mate you’re a legend!

    I was wondering what ingredient can I use rather than rice? Quinoa would suit? Also, would you recommend which sort of source for pouring on the top?

  • Can’t wait to try this recipe! I love how genuine you are, makes watching your videos even more worth while yes sometimes we don’t have things like sieves haha! ����‍♀️ Look forward to when you do get to open your new restaurant ��

  • I’ve never cooked butternut squash before this year, but I planted it this summer, and I need recipes so they won’t go to waste.  Your recipe sounds like it could be good, but  you don’t give enough detail for a novice with butternut squash.  Seasonings, any kind?  What kind of cheese? You might also want to slow down your instructions just a little; trying to take notes required stopping and watching sections again. 

  • This was really rich and delicious. I used stilton with gouda for the topping. I also added some walnuts and hazelnuts for texture. Thank you.

  • Oh Lordy! I love butternut squash! This looks amazing might lay this on the fam this weekend! Thanks for all the delicious videos and your dedication!!!❤️❤️

  • I really like Butternut squash, but your recipe is a new one for me. I bet it’s yummy though, who wouldn’t like all those herbs, spices and cheese in one of the most delicious squash ever. I think I’ll do one of those and see if my son (who is a picky eater) will like it, if not I’ll eat his the next day ��

  • Just made this and it was incredible. I used a ricer to break down the cooked squash. It created a light almost whipped final result. Great with balsamic vinegar dressed greens.

  • Im sure it won’t take you too long till you hit the 1mil �� love your videos, would defo visit your own restaurant some day also �� sending you some positive vibes!

  • This is going on my xmas table this year. So looking forward to cooking it for my brother and niece (neither of whom are vegan but will be while they’re staying with me). I’m looking forward to serving them up some awesome vegan foods thanks to the wonderful Gaz!

  • Fantastic recipe! (Also works beautifully with lingonberry preserves, just in case someone gobbled up all of your cranberry-orange sauce, lol.)

  • When you do hit 1 Mil, it would be awesome to see a bunch of video’s showing some of the decision making and also the progression from getting the lease, through the establishment of the kitchen, decor and seating arrangements, and then the countdown for open day.

  • We tried this last night and it turned out really freaking amazing:D
    Its a bit of work but not that difficult. Thanks for the awsome recipe��

  • I don’t understand why he went out of his way to omit oils. There are some very healthy oils out there, such as olive, coconut, avocado, and more. But yet, he adds sugar to the recipe, which is known to be extremely unhealthy. I’m thoroughly confused.

  • I feel so blessed to find Gaz on YouTube. I am transitioning and like you I wasn’t sure what how to begin. Thanks to you i can eat and continue to enjoy real food. Yes!������

  • I wish I could deliver your food to someone special(my daughter) in London. Africa is just too far away to cook her a meal. Has the restaurant happened yet?

  • This looks absolutely delicious…I’m going to try it out on my non-vegan friends. I need something to cook them for a ‘Sunday Roast’ when they visit. My friend’s partner is not very adventurous when it comes to anything other than meat and veg, so he’s a bit of a challenge, but I think he might like this. However, I’m going to have to use something other than rice cos he’s not a fan of the texture, but that shouldn’t really be too difficult.

  • Thank you for considering us celiacs! I was wondering if maybe you could make a recipe for a gf Christmas roast like the seitan one, but use soy protein or something instead?! Maybe pea protein isolate??

  • OMG! Delicious. We did a trial run tonight for Thanksgiving. For us being WFPB and a heart condition, the nuts were a cheat but it was absolutely delicious! Thank you so much We LOVE your books!

  • Just made this one, turned out great though I do have a ton of rice stuffing to eat over the next few days a happy problem to have! Thanks for another fantastic recipe!

  • Fabulous recipe! Thanks for sharing! It is definitely worthy of the center of the dinner table, and no “fake meat” at that, just simple vegetable gorgeousness… Thank you! And I love your Xmas Jumper!

  • so very glad to see you doing oil free vegan cooking. no use being vegan if we are still using highly processed oils. LOVE this recipe.

  • Oh my!! That looks amazing. Sadly can’t get vegan cheese here, well not without taking it a small mortgage for a piece a mouse would still be hungry after eating that’s wrapped in non-recyclable plastic ��! So is it ok to leave it out and just use nutritional yeast instead?

  • I will make this today Christmas 2017!!!

    1. It took me 1hr and 35min to cook the squash.
    2. I didn’t think this was good… Too much flavor going on…

  • Hey I just made this recipe and it turned out fantastic! I added a sprig of rosemary, some sage and thyme on top of the spinach to give it a more herby flavour. Merry Christmas to everybody!

  • im making this as we speak. i have it roasting in the oven with butter, garlic, lemin juice, oil, salt n pepper.:-) i also cooked some fresh baby spinach leaves and mushroom to add with the fresh mozzarella and colby jack. i will add some green onion also. i can already tell it will be delicous

  • really looking forward to starting my plant based diet in the new year, as a meat eater i am finding myself being turned right off meat as i am gearing up for my new diet….cant wait.

  • Dude you are super amazing the bit of you showing your clothing and modeling at the end makes the end of your videos with a “sweet ending” �� very cute. Love it. Keep up the good work. Much love!

  • Just saw taz’s comment and couldn’t resist to comment on it! So cute!!! I’m so blessed to be and old toothless vegan com/passionate lady out there. Ya’ll so young, talented and beautiful. I can say whatever I feel and think I know and, hopefully, not get hateful or “loaded” responses. Peace & Love from upstate NY