Description
This cozy Italian Stuffed Butternut Squash is the perfect fall dinner—loaded with sautéed veggies, Italian herbs, and golden breadcrumbs. Vegetarian, hearty, and deliciously satisfying for any night of the week.
Ingredients
2 medium butternut squash, halved and seeded
Olive oil for brushing
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
Italian seasoning blend
Salt and pepper to taste
Breadcrumbs or panko
Mozzarella or Parmesan cheese (optional)
Optional: chopped spinach, tomatoes, olives
Fresh herbs for garnish
Instructions
1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season, and roast cut-side down for 30–40 minutes.
2. While roasting, sauté onion and bell pepper in olive oil. Add garlic and Italian seasoning. Stir in any optional veggies or olives.
3. Scoop out a bit of squash flesh to make room. Mix it into filling if desired.
4. Fill each squash half with sautéed filling. Top with cheese and breadcrumbs.
5. Return to oven and bake 10–15 more minutes until golden.
6. Garnish with fresh herbs and serve warm.
Notes
Make gluten-free with GF breadcrumbs.
Add sun-dried tomatoes for more umami.
Roast squash ahead and stuff just before dinner.
Reheat in oven for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 squash half
- Calories: 310
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Keywords: stuffed butternut squash, vegetarian squash boats, Italian baked squash