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Butternut Squash Stuffed To Perfection!
Your favourite autumn vegetable roasted in the oven and stuffed with a delicious beef filling. Here’s how I make it…
It’s that time of year… the rain is falling, the wind is blowing, and all we want is a hearty, comforting meal. This dish right here is my absolute go-to and it’s about to be yours too!
Ugh, the smell alone is enough to make me hungry! It’s warm, cozy, tasty and it’s a meal that comes together in just an hour.
And to make it even better, I add a generous layer of grated mozzarella and cheddar, let it melt in the oven, and it creates cheesy pulls with every bite.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Butternut Squash: I used medium-sized butternut squashes. I glazed them with oil and seasoned them with salt and black pepper.
- Beef Mince: I used 12.5% fat beef mince.
- Vegetables For Filling: I used diced garlic, chestnut mushrooms and an onion.
- Seasonings For Filling: Thyme, dark soy sauce and my secret ingredient… Mae Ploy red curry paste! This addition is optional.
- Chopped Tomatoes: I used a can of finely chopped tomatoes, though you can use pasta sauce or passata.
- Cheese: I used a mix of mature cheddar and mozzarella.
How To Make Stuffed Butternut Squash
Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:
To make the filling, I fry off onions and garlic in a pan before adding mushrooms and thyme leaves. Once the mushrooms have softened, I add beef mince and brown that off.
Once browned, I mix in red curry paste then pour in the tomato sauce and soy sauce. Then I leave the mixture to simmer for 5 minutes.
Once the butternut squash halves are roasted, I scoop out some of the filling and mix it into the meat mixture, before spooning the meat filling back into the butternut squash halves.
Lastly, I top each halve with cheese and roast it in the oven for a further 5 minutes or until the cheese has fully melted.
My Top Tips
For the vegetable growers amongst us, I like to wash and thoroughly dry the seeds, then plant them in my garden the next year to grow my own butternut squashes!
I keep any leftovers in the fridge in an airtight container for up to 3 days and reheat in the microwave.
There’s no need to turn the butternut squash halves over whilst it’s in the oven. However, whenever I want a caramelised finish, I roast the halves cut-side down instead of cut-side up.
How To Serve
A lot of the time I like to serve this dish alone, but if you want to add a couple dishes on the sides, I recommend oven-roasted courgettes or tend