↑

Delicious Little Bites

Loving Life One Bite at a Time

  • About
    • Disclosure Statement
    • Work With Me
    • Contact Me
  • Recipe Index
  • Low Carb
  • Gluten Free
  • Vegetarian
  • Desserts
  • Privacy Policy
You are here: Home / Recipes / Main Dish / Beef / Stuffed Butternut Squash

Stuffed Butternut Squash

Published September 21, 2023 by Lauren Vavala Harris

Thanks for sharing!

Jump to Recipe Print Recipe
Close up of stuffed butternut squash with text overlay.
A forkful of meat and cheese being held up over a stuffed butternut squash with text overlay.
Close up of stuffed butternut squash with text overlay.
Close up of stuffed butternut squash with text overlay.

Stuffed Butternut Squash is a comforting, fall meal. This easy-to-make recipe is made with ground beef, vegetables, herbs, spices and cheese stuffed into a partially hollowed out roasted squash. It presents beautifully and tastes absolutely delicious!

Two stuffed butternut squash halves on a baking sheet with parsley around it and a butternut squash in the background.

This post contains affiliate links. See our Disclosure Statement for more information.

Butternut squash is a fall staple that can be prepared in so many different ways. While I usually make Butternut Soup or cube it and add it to risotto or Garlic Rice, stuffing it is also a delicious way to prepare it.

There are probably a thousand ways to stuff a butternut squash. This recipe uses ground beef, red pepper, onion, garlic, and herbs and spices to give it a bit of an Italian touch. Of course there’s also plenty of mozzarella cheese to bring it all together.

I originally wanted to make this recipe with honeynut squash, but they can be hard to find. If you’re lucky enough to get your hands on some, you can use it instead of butternut. Acorn squash may also be a good alternative too!

Why This Recipe Works

This recipe is very easy to prepare. There are just two components – roasted squash and a simple meat, vegetable, and cheese mixture to stuff into it.

It’s presents so beautifully. This is a great option if you want to impress guests this fall, and simple enough even for a novice cook to make.

It’s naturally gluten free and lower in carbohydrates. 

Step-By-Step Instructions

Ingredients

Ingredients needed to make a stuffed butternut squash on a marble background with text overlay.

  • 1 large butternut squash: you could also use 2 small butternut squash or 3-4 honeynut squash, if preferred.
  • 2 tablespoons extra virgin olive oil (divided)
  • salt
  • pepper
  • 1 onion (finely diced)
  • 1 red pepper (finely diced)
  • 2 cloves garlic (minced)
  • 1 pound ground beef: I recommend using a leaner ground beef so that there isn’t excess grease in the pan.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper (optional)
  • 1/4 cup heavy cream
  • 2 cups mozzarella cheese (shredded, divided)
  • fresh parsley (minced, optional garnish)

Prep!

Preheat your oven to 425°F.

Dice the onion and pepper and minced the garlic.

Create!

Two butternut squash halves drizzled with olive oil and seasoned with salt and pepper on a baking sheet.

Cut the butternut squash in half lengthwise. Scoop out the seeds and discard or save for another use.

Drizzle both halves with 1 tablespoon of the olive oil. Season with salt and pepper.

Roast for approximately 45 minutes or until fork-tender.

While the squash is roasting, prepare the filling.

Diced red pepper, onion and garlic cooking in a black skillet.

Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium heat.

Add the onion and pepper and cook until starting to soften, about 5 minutes.

Stir in the garlic and cook 30-60 seconds longer.

Ground beef, peppers, onion, and garlic cooking in a black skillet.

Add the ground beef. Season with salt, pepper, thyme, rosemary, nutmeg, and crushed red pepper, if using.

Cook, breaking up, until the beef is no longer pink, about 5-7 minutes.

Cheesy beef, peppers, and onion in a black skillet.

Stir in the heavy cream.

Add 1 cup of the mozzarella cheese and stir until fully melted and well blended with the beef.

Two butternut squash halves stuffed with a beef mixture and topped with shredded mozzarella cheese on a baking sheet.

Scoop out some of the butternut squash, leaving about 1/2 to 1-inch around the edges and along the bottom. You can mix the squash into the beef mixture or save it for another use.

Fill the squash with the ground beef mixture. It’s okay if the beef comes up over the edge of the squash some.

Top with the remaining mozzarella cheese.

Return the stuffed squash to the oven and bake for about 5 more minutes, or until the cheesy is fully melted.

Present!

Close up of a stuffed butternut squash with a fork in it lifting some of the filling up.

Garnish with minced parsley, if desired. Serve right out of the squash halves, scooping along the edges and bottom to remove the squash along with the beef.

Tips and Techniques

  • You can substitute honeynut or acorn squash, if preferred. You may need 2-3 due to the smaller size.
  • Use a lean ground beef to help avoid excess grease in the pan. It can be drained out, if needed.
  • Store leftovers tightly covered in the refrigerator. Consume within 3 days.

FAQ’s

Should I Peel Butternut Squash Before Roasting It?

If you’re roasting butternut halves, there is no need to remove the skin. If you want to cube it and roast it, then it’s recommended to remove the skin, although some people do prefer to leave it on. It is edible.

Peeling butternut squash can be tough. Using a really sharp vegetable peeler, or carefully trimming the outer skin off with a knife makes it easier.

More Butternut Squash Recipes

Butternut Squash Grits
These butternut squash grits are a near-perfect copycat of a southern food staple. It has the same rich and creamy texture, with warm cinnamon and a few sweet notes to round everything out in the best way. 
Get The Recipe
Overhead of a white bowl filled with butternut squash grits on a wood board with rosemary leaves and a white towel partially showing.
Roasted Fall Vegetables with Cranberries and Maple Walnuts
This easy-to-make Roasted Fall Vegetables recipe is a delicious blend of savory butternut squash, Brussels sprouts and shallot with bursts of cranberry sweetness in every bite. Maple walnuts add texture and crunch, while optional creamy goat cheese brings a hint of tanginess.
Get The Recipe
Roasted Butternut Squash medley with brussels sprouts, cranberries, walnuts, and goat cheese with a spatula lifting some up
Butternut Squash Gratin
This Butternut Squash Gratin is made from scratch with all low carb and gluten free ingredients. Topped with almond flour "bread crumbs," each serving has only 15 net carbs. This gratin is the perfect fall side dish recipe!
Get The Recipe
A serving of Butternut Squash Gratin on a small white plate over a white background

Love this Stuffed Butternut Squash recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Print

Stuffed Butternut Squash

Stuffed Butternut Squash is a comforting, fall meal. This easy-to-make recipe is made with ground beef, vegetables, herbs, spices and cheese stuffed into a partially hollowed out roasted squash. It presents beautifully and tastes absolutely delicious!
Course Main Dish
Cuisine American, Gluten Free
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 4 servings
Calories 543kcal
Author Lauren Harris

Ingredients

  • 1 large butternut squash (or two small squash, see notes)
  • 2 tablespoons extra virgin olive oil (divided)
  • salt
  • pepper
  • 1 onion (finely diced)
  • 1 red pepper (finely diced)
  • 2 cloves garlic (minced)
  • 1 pound ground beef
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper (optional)
  • 1/4 cup heavy cream
  • 2 cups mozzarella cheese (shredded, divided)
  • fresh parsley (minced, optional garnish)

Instructions

  • Preheat oven to 425°F.
  • Cut the butternut squash in half lengthwise. Scoop out the seeds and discard or save for another use.
    1 large butternut squash
  • Drizzle both halves with 1 tablespoon of the olive oil. Season with salt and pepper.
    2 tablespoons extra virgin olive oil, salt, pepper
  • Roast for approximately 45 minutes or until fork-tender. While the squash is roasting, prepare the filling.
  • Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium heat.
    2 tablespoons extra virgin olive oil
  • Add the onion and pepper and cook until starting to soften, about 5 minutes.
    1 onion, 1 red pepper
  • Stir in the garlic and cook 30-60 seconds longer.
    2 cloves garlic
  • Add the ground beef. Season with salt, pepper, thyme, rosemary, nutmeg, and crushed red pepper, if using.
    salt, 1 pound ground beef, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon ground nutmeg, 1/8 teaspoon crushed red pepper, pepper
  • Cook, breaking up, until the beef is no longer pink, about 5-7 minutes.
  • Stir in the heavy cream.
    1/4 cup heavy cream
  • Add 1 cup of the mozzarella cheese and stir until fully melted and well blended with the beef.
    2 cups mozzarella cheese
  • Scoop out some of the butternut squash, leaving about 1/2 to 1-inch around the edges and along the bottom. You can mix the squash into the beef mixture or save it for another use.
  • Fill the squash with the ground beef mixture. It's okay if the beef comes up over the edge of the squash some.
  • Top with the remaining mozzarella cheese.
    2 cups mozzarella cheese
  • Return the stuffed squash to the oven and bake for about 5 more minutes, or until the cheesy is fully melted.
  • Garnish with minced parsley, if desired. Serve right out of the squash halves, scooping along the edges and bottom to remove the squash along with the beef.
    fresh parsley

Notes

Tips and Techniques

  • You can substitute honeynut or acorn squash, if preferred. You may need 2-3 due to the smaller size.
  • Use a lean ground beef to help avoid excess grease in the pan. It can be drained out, if needed.
  • Store leftovers tightly covered in the refrigerator. Consume within 3 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 29g | Protein: 40g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 441mg | Potassium: 1223mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21485IU | Vitamin C: 80mg | Calcium: 408mg | Iron: 5mg

Related Posts

Close up of ginger beef stir fry with sugar snap peas and red peppers in a white bowl with rice.
Ginger Beef Stir Fry
A bowl filled with fajita beef strips, peppers, avocado and cauliflower rice.
Keto Beef Fajitas Bowls
Close up of a wood turner lifting up some of the Italian ground beef cauliflower mixture with cheese pulls.
Keto Italian Ground Beef and Cauliflower Skillet
Sausage slices, spaghetti squash and peppers in cream sauce in a skillet.
Italian Sausage Spaghetti Squash Skillet
Close up of Steak Diane in a skillet topped with fresh parsley.
Steak Diane

Filed Under: Beef, Gluten Free, Low Carb, Main Dish, Recipes

Comments

  1. Paula says

    August 17, 2024 at 11:44 am

    I always love the rich flavors of butternut squash, and this stuffed version is just so tasty!

    Reply
  2. Jeff says

    August 16, 2024 at 10:07 pm

    I love stuffed squash. I usually make mine in kabocha. This is great comfort food.

    Reply
  3. Charah says

    August 16, 2024 at 6:19 pm

    This recipe is perfect, I love this, my family love this! Thanks for sharing this butternut squash recipe

    Reply
  4. Irena says

    August 16, 2024 at 5:26 pm

    My new favorite recipe for fall season! I made it with ground chicken as I had a guest who doesn’t eat beef and the recipe works just as well. It’s a great template, you can switch up the meat and the types of spices. Thanks!

    Reply
  5. Justine says

    August 16, 2024 at 5:21 pm

    Stuffed butternut squash is amazing – I loved how simple this recipe was, yet it tasted amazing!

    Reply
  6. Jenna Diaz says

    May 6, 2024 at 6:32 pm

    Wow what a delicious recipe. I may change out rosemary for something a bit more smoky in flavor but was it is it is fantastic. My husband went for seconds and even my picky son devoured it. I even snuck in veggies that needed to be used in. Loved it.

    Reply
    • Lauren Vavala Harris says

      May 6, 2024 at 8:54 pm

      Thank you so much Jenna! It’s definitely a recipe that can be easily modified 🙂

      – Lauren

      Reply
  7. Pat Cavill says

    April 14, 2024 at 10:22 am

    I used ground turkey instead and substituted cumin, coriander and Aleppo chili for the herbs.
    Why on earth use heavy cream for this?
    If I were using ground beef, I would use tomato sauce instead of cream. I used almond milk.

    Reply
    • Lauren Vavala Harris says

      April 30, 2024 at 9:10 am

      Hi Pat,

      I sometimes add a small amount of heavy cream to give cheese a little something to melt into so it doesn’t clump up or become too stringy. Could it be omitted? Of course. I personally didn’t want the recipe to be butternut with tomato sauce, as it’s not my favorite flavor combination, but with all recipes, it’s adaptable and can be fun to play around with to suite your own tastes.

      – Lauren

      Reply
  8. Jamie says

    November 12, 2023 at 1:42 pm

    Wow! This is such a great-looking dish! It has an amazing twist for such a recipe! I just love the presentation makes this dish so enticing and very tempting! Loved it!

    Reply
  9. Amy Liu Dong says

    November 11, 2023 at 12:18 pm

    It was so amazing! We made this today and I’ll make it again because it looks really good!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

as seen on


Copyright ©2025, Delicious Little Bites. All Rights Reserved.

368 shares