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Stuffed butternut squash recipe

Stuffed butternut squash recipe

138 ratings

Whether you're a long term vegan, hosting vegan friends or just looking for some meat- and dairy-free dinner ideas, this tasty stuffed butternut squash recipe is the ideal simple midweek meal. With sweet leeks, chestnut mushrooms and hearty bulgur wheat, lentils and barley, this healthy vegan meal is super satisfying and ready in just over 1 hour. Serve with a side of tangy roast tomatoes, and enjoy! See method

  • Serves 4
  • 15 mins to prepare and 50 mins to cook
  • 310 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 small butternut squash (about 500g each), halved lengthways and deseeded
  • 3 tbsp olive oil
  • 1 leek, trimmed and thinly sliced
  • 1 garlic clove, crushed
  • 150g chestnut mushrooms, sliced
  • 1 tbsp white wine vinegar or cider vinegar
  • 15g fresh flat-leaf parsley, chopped
  • 250g pack bulgur wheat, green lentils and barley
  • 2 x 230g packs sweet vine-ripened tomatoes
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 8%
  • Sugars

    16g 18%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 42.8g Protein 9.8g Fibre 10.2g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.
  2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 mins, stirring occasionally. Add the mushrooms and cook for 3 mins until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.
  3. Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the veg and bulgur mix. Use to fill the squash, then drizzle with 1 tbsp oil. Put the tomatoes next to the squash on the tray and roast for 15-20 mins until the squash is tender.

Tip: Try using any cooked grain or pulse to stuff the squash (e.g quinoa, rice and couscous would work well here too). Mix up the filling with your favourite veg.

See more Butternut squash recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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