Savory Stuffed Butternut Squash

This is the perfect impressive main dish for the vegetarian at your holiday meal, however it's so hearty and full of flavor, meat-eaters would also enjoy this!

close up on a plate with a serving of savory stuffed butternut squash and a side salad
Prep Time:
20 mins
Bake Time:
1 hrs 15 mins
Total Time:
1 hrs 35 mins

"The perfect way to please the vegetarian in your life this holiday season starts with butternut squash," says culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) of this baked butternut squash recipe. After baking, Nicole stuffs her butternut squash with a hearty and flavorful mixture of veggies, nuts, and dried cranberries. This makes a beautiful vegetarian meal that will please even the pickiest of eaters. Nicole finishes the baked butternut squash with goat cheese, then sprinkles fresh thyme on top to add a bright pop of flavor and color. Serve Nicole's stuffed squash as a side dish (cut into quarters) or whole as a meatless entree.


  • 1 butternut squash

  • 1 tablespoon unsalted butter, cut into pieces

  • salt and freshly ground black pepper to taste

  • 3 tablespoons olive oil

  • cup finely diced red onion

  • 1 clove garlic

  • 2 cups chopped baby kale

  • 1 tablespoon smooth Dijon mustard

  • 4 teaspoons apple cider vinegar

  • 4 teaspoons maple syrup

  • 1 teaspoon finely chopped fresh thyme

  • ½ teaspoon kosher salt

  • ¼ teaspoon pepper

  • ½ cup cooked farro

  • cup chopped walnuts

  • ½ cup dried cranberries

  • 2 ounces goat cheese, crumbled

  • chopped fresh parsley, for garnish (Optional)


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13 baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 1/2 hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).

  3. While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl. Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine. Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.

  4. Top each squash evenly with goat cheese and return to the oven for 3 minutes. Garnish with more thyme or parsley if desired.

Nutrition Facts (per serving)

1031 Calories
49g Fat
146g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1031
% Daily Value *
Total Fat 49g 63%
Saturated Fat 14g 69%
Cholesterol 38mg 13%
Sodium 844mg 37%
Total Carbohydrate 146g 53%
Dietary Fiber 16g 55%
Protein 21g
Potassium 2590mg 55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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