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Cozy Stuffed Butternut Squash: Best Easy Budget Dinner

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A hearty and budget-friendly weeknight dinner featuring roasted butternut squash stuffed with a savory filling of rice, spinach, cranberries, and cheese. This forgiving recipe is perfect for using up pantry staples and is sure to become a family favorite.

Ingredients

Scale
  • 2 medium butternut squashes (about 2.5 lbs each), halved and seeded
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked rice (brown, white, or quinoa)
  • 1 cup cooked ground turkey, beef, or crumbled sausage (optional)
  • 3 cups fresh spinach, roughly chopped
  • 1/2 cup dried cranberries or chopped dried apples
  • 1 teaspoon dried sage or thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 cup vegetable or chicken broth
  • Salt and pepper, to taste
  • 1/2 cup shredded sharp cheddar cheese or crumbled feta
  • 1/4 cup toasted pecans or walnuts, chopped
  • Fresh parsley or chives, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut each butternut squash in half lengthwise. Scoop out seeds and stringy bits. Brush cut sides and cavity with 2 tablespoons olive oil. Season generously with salt and pepper. Place squash halves cut-side down on a large, rimmed baking sheet lined with parchment paper.
  2. Roast squash for 35-45 minutes, until fork-tender but still holds its shape.
  3. While squash roasts, heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. If using ground meat or sausage, add to skillet and cook until browned. Drain excess fat if necessary.
  5. Add chopped spinach to skillet and stir for 2-3 minutes until wilted.
  6. Reduce heat to low. Add cooked rice, dried cranberries, sage (or thyme), and smoked paprika. Stir to combine. Pour in broth and let simmer for 2-3 minutes. Season with salt and pepper to taste.
  7. Once squash is done, carefully flip halves over. Spoon filling generously into each squash cavity, mounding it up.
  8. Sprinkle shredded cheese over the top. Return to oven and bake for another 10-15 minutes until cheese is melted and bubbly.
  9. Remove from oven. Sprinkle toasted pecans and fresh parsley over the top. Let rest for 5 minutes before serving.

Notes

Microwave the whole squash for 2-3 minutes to soften the skin for easier cutting. Don’t overcook the squash in the first roast; it should be tender but still hold its shape. The filling can be made up to 2 days in advance. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: stuffed butternut squash, budget dinner, easy weeknight meal, fall recipe, vegetarian option, gluten-free

Find it online: https://daintydine.com/cozy-stuffed-butternut-squash-best-easy-budget-dinner/