I have always had a love for butternut squash. It’s packed full of nutrients, plus it’s packed full of squashy flavor. It also happens to be a perfect dish for fall, and it’s a breeze to throw together. Win-win.
If you want to add a little protein to the dish, feel free to add in some leftover chicken, or throw in some cheese when making the stuffing. The additions could be endless (and delicious).
Roasted butternut squash filled with homemade stuffing recipe
Prep time: 20 minutes | Bake time: 1 hour | Total time: 1 hour 20 minutes
- 1 small butternut squash
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 1-1/2 cups dried seasoned stuffing mix
- 1/2 to 3/4 cup vegetable stock
- Heat the oven to 350 degrees F. Cut the butternut squash lengthwise, and remove the seeds.
- Rub the insides of the squash with olive oil, and season with kosher salt and pepper.
- Roast the squash for about 40 minutes or until tender. The size of the squash will determine how long it has to roast.
- Once the squash is soft, remove most of the squash insides, and combine it with the dried seasoned stuffing mix and 1/2 cup of vegetable stock. Stir to combine, and let sit for 5 minutes.
- After 5 minutes, check to see the moisture level of the stuffing. If it needs more stock, add it in now.
- Stuff the stuffing into the butternut squash halves, and roast for another 20 minutes, until browned on top.
- Serve hot from the oven.