Stuffed Butternut Squash with Veggie Couscous - My Gorgeous Recipes (2024)

Stuffed Butternut Squash with Couscous and Vegetables, a delicious and healthy vegetarian dish inspired by the colours of Fall. A great dish for your Thanksgiving of Christmas dinner, but also fantastic all year around. It might be simple, but it's packed full of flavours, and can be enjoyed either as a side or a meal on its own.

And even the taste makes us think of Fall, the delicate sweetness of the roasted butternut squash combined with the awesome fluffy texture of the couscous make a great meal that even fussy ones can't refuse.

There's still some time left to prepare all those amazing dishes for Thanksgiving. Fall is still here, although, judging by the weather and the christmassy atmosphere, it looks more like winter.

So, why not add one more dish to that never-ending list of goodies you have planned for the big day? It's dead easy to prepare this couscous stuffed squash, and will surely be a big hit.

Butternut squash, (along with the ever so popular pumpkin and sweet potato), becomes everybody's favourite vegetable this season, and rightly so. It's super healthy, delicious, and usually kids love it.

How to make stuffed butternut squash

Before stuffing the butternut, we have to roast is first.

• I have never tried roasting a whole butternut squash, but the easiest way to do it is to cut it in half lengthwise, scoop up the seeds, then drizzle some olive oil over. The butternut squash will be roasted at 200 degrees Celsius (390 Fahrenheit) for one hour, or until soft.
• Once it's cooked, use a spoon to scoop up the flesh, leaving about half an inch at the edge, then you can use the flesh together with the other ingredients for the filling.

The filling

• To make the filling, sautee the onion, add the veggies and broth, and leave to cook until the veggies are tender. Add the couscous, turn off the heat, and keep the lid on the pan for 5 minutes so that the couscous can absorb all the liquid.

Couscous can't be easier to cook. All it needs is boiling flavourful liquid (or just water) to make a meal in less than 5 minutes. It can be plain and boring on its own, l know.

• When the butternut squash is ready, stuff with couscous, top with grated cheese and bake for 10-15 minutes so that the cheese can melt.

Expert tips

But once it absorbs the wonderful broth, it becomes sheer goodness. Even my fussy-pants daughter likes it. It really must be nice then!!! Add some extra cheese for a total cheesy experience.

If you choose not to top the squash with cheese, then you've got a wonderful dish suitable for vegans too. So many ways to transform this dish, just make it the way you most like it!

Or perhaps try swapping couscous with rice or orzo? That should be an interesting change, but can't see why it won't be a successful one. For more stuffed veggie recipe, why not try my Bolognese-Stuffed Marrow? Or my Stuffed Grape Leaves (Dolma)?

If you’ve tried my HEALTHY VEGETARIANSTUFFED BUTTERNUT SQUASHor any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.