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Autumn stuffed butternut squash

What do you get when you pair one butternut squash with a delicious batch of rice, nuts and veggies? This bright, beautiful and downright delicious stuffed squash!

Downright delicious
Stuffed squash

Autumn stuffed squash

Serving size 4

Recipe inspired by Scarborough Food Fair

This scrumptious recipe is both healthy and hearty. Plus, the combination of sweet and savoury makes it an ideal dinner for even the pickiest eater. And as a bonus, it’s completely dairy-free and gluten-free, which makes it great for all kinds of dietary restrictions. You’ll have a big-time crowd-pleaser with this one!


  • 1 medium butternut squash
  • 1/2 cup brown rice
  • 2 cups water, separated
  • 1 tablespoon olive oil
  • 1 small cooking onion, diced
  • 1/2 tablespoon garlic, minced
  • 1-1/2 cups mushrooms, chopped
  • 2 cups packed spinach, shredded
  • 1/2 teaspoon salt
  • 1/2 cup ground cashews, divided (simply grind up raw cashews in a food processor or coffee grinder)


  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half, and scoop out the seeds. Place the halves face down on a cooking tray. Pour a 1/2 cup of the water over them, and place in the oven. Bake for 40–55 minutes, depending on the size of the squash. A smaller size should be done after 40 minutes, while a larger one may need closer to an hour.
  3. While the squash is cooking, combine the rice and remaining 1-1/2 cups of water in a pot, and cook on medium-high heat for 20 minutes or until the rice is cooked.
  4. Place the olive oil, garlic and onion in a frying pan, and cook for 2–3 minutes or until the onions begin to sweat. Add in the mushrooms, and continue to cook for 5 minutes or until the mushrooms begin to brown. Toss in the spinach, and cook until it’s wilted. Turn off the heat.
  5. Once the rice is done, stir in the vegetables. Add the salt and all but 2 tablespoons of the ground cashews.
  6. When the squash is done, remove them from the oven, and turn them over. Scoop out the insides, leaving about a 1/2 inch of squash around the walls.
  7. Add the squash insides to the vegetables and rice, and combine thoroughly. Place the mixture into the cavities of the squash. Sprinkle with the remaining ground cashews.
  8. Bake in the oven for another 5–10 minutes or until the tops have slightly browned.
  9. Remove the squash from the oven, cut each section in half, and serve.

More healthy dinner ideas

New ways to enjoy risotto for dinner
Butternut squash ravioli with browned butter sage sauce
Goat cheese and avocado omelette

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