Today’s recipe is an easy and delicious roasted stuffed butternut squash, filled with ground pork, chickpeas, and kidney beans, seasoned with rosemary and oregano. This appealing dish is the perfect idea for a family dinner, as it’s filling enough to serve as a main dish. And it’s so easy to make!
This gluten-free roasted butternut squash recipe is such a great way to use a seasonal squash. You can stuff them with so many different ingredients, options are almost endless. This time, I served them as a main dish, with ground pork, chickpeas, and kidney beans finished with tomato paste. Parmesan cheese is optional here, but it gives some extra taste.
It’s also a perfect ‘lunch box’ recipe as it tastes the same good the next day.
How to store stuffed butternut squash?
You can prepare this recipe ahead of time. Both roasted squash and filling can be prepared before and stored in an airtight food container in the fridge. When you ready to serve, assemble the meal, sprinkle parmesan cheese on top, and warm it up in the oven. So easy! Any leftovers can be stored covered in the fridge for up to two days.
Do you want another recipe that uses seasonal butternut squash? Try this delicious vegan pumpkin soup with ginger and chilli.
Simple roasted stuffed butternut squash
Ingredients
- 2 butternut squash
- 1 onion
- 200 ml vegetable stock
- 400 g minced meat
- 100 g rice (boiled)
- 60 g red beans (canned/cooked)
- 60 g chickpeas (canned/cooked)
- 20 g parmesan cheese (grated)
- 5 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp rosemary
- 1 tsp oregano
- salt and black pepper to taste
Instructions
- Preheat the oven to 180°C.
- Wash butternut squash and cut it in half lengthwise. Remove seeds and strings. Season with the salt and brush with 1 tbsp oil olive. Place on a baking tray and roast for 40-50 minutes or until fork tender.
- In the meantime, finely chop the onion. Heat 1 tbsp olive oil in a frying pan, add the onion and fry on the small heat until soft. Increase the heat to medium and add the ground pork meat. When the meat is almost cooked, add vegetable stock, tomato paste, and spices and cook for 6-8 minutes. Lastly, add cooked rice, chickpeas, and kidney beans, mix until combined. Add salt and black pepper to taste.
- Once your butternut squash is roasted, stuff it with the prepared filling. If needed, you can scoop out some of the flesh to have enough room for the filling. Sprinkle the parmesan cheese on top and transfer to the oven for another 10 minutes. Serve hot.
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