Nothing says delicious fall recipe quite like incorporating a roasted butternut squash, am I right? My mom never disappoints when I come back to the east coast, so when she whipped these up on my first night back, I was drooling, but not surprised. These stuffed butternut squash are as easy as they are delicious and just require a few simple ingredients to come together!
Stuffed Butternut Squash
You Will Need:
2 butternut squash, halved
1 tbsp. ghee or olive oil
1 cup rice, cooked (or a mixture of rice + quinoa for extra protein!)
1/2 cup Craisins
1/2 onion, chopped
handful of spinach or kale
1/4 cup cubed tofu or crumbled feta
2 cloves garlic, minced
salt, pepper to taste
optional: 1/4 cup walnuts
optional: Maple Flakes From Calicutts
1. Preheat oven to 400 degrees.
2. Place halved butternut squash on baking sheet.
3. Brush ghee or olive over entire squash. Sprinkle salt and pepper and place in oven. If using optional maple flakes, sprinkle on top too 🙂
4. Bake until tender, approximately 30 minutes.
5. While squash bakes, saute onion, garlic and kale over medium heat.
6. Remove from heat, mix in a bowl with cooked rice, Craisins and tofu/feta.
7. When squash is done cooking, evenly distribute mixture into each squash.
This meal is so filling and tasty. The combination of flavors just *tastes* like fall, is that a thing?! The best part about it is that you can include more or less depending on the tastes of you and your family. If you like cheese, load this baby up with feta! I think adding in peppers, sweet potato and/or asparagus would make it even heartier. I should also add that there was a leftover squash and…I ate it the next day! This is an important detail because I DO NOT eat leftovers.
Do you like butternut squash in the fall? I’ll admit – before my mom showed me how, I was a little bit hesitant to try it. Would it take forever to roast?! Would it even taste good? I’m happy to report – none of the above! I can’t wait to take this recipe back to Hawaii!
What’s your go-to fall recipe?