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September 24, 2012

Stuffed Butternut Squash

Butternut squash is a winter squash that adds vibrant orange color and a sweet, nutty flavor to this dish. There many ways to prepare this squash but roasting enhances the wonderful flavors.

Serves 4


  • 2 butternut squash (1 to 1.5 lb each)
  • 1 ½ cups of cooked grain, such as quinoa or brown rice
  • ½ pound ground turkey sausage
  • 1 tablespoon dried thyme
  • ¼ teaspoon cayenne pepper (more if you like it spicy)
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • ½ tablespoon olive oil
  • 1 medium onion, diced


    Preheat oven to 350 degrees. Cut squash in half lengthwise, then scoop out and discard the seeds. Put squash halves, cut side down, on a pan and roast uncovered, for 40 minutes.

    While the squash is roasting, brown the turkey in a skillet over medium heat with the thyme, cayenne, garlic, salt and pepper for ten minutes or until done.

    Scoop turkey into a large bowl. Add oil to hot skillet and cook the onion over medium heat. When done, scoop into same bowl with turkey.

    Remove squash from oven (don’t turn oven off yet). When squash is cool enough to handle, scoop out the pulp, leaving about a ½ inch layer inside the skin. Put the pulp into the bowl with the turkey & onion.

    Add the cooked grain to the bowl with the other ingredients. Mix together thoroughly and then refill the squash halves.
    Place filled halves cut side up back on the pan and bake for an additional 15-20 minutes until the squash is tender.

    Vegetarian option:

    Omit turkey, increase grain to 2 cups, use 1 cup minced scallions (green onions) to replace onions, add ½ tablespoon chopped ginger and 1 teaspoon fresh chopped tarragon or cilantro to replace the thyme.
    Follow above instructions.

  • Posted by terri at September 24, 2012 09:07 PM