5 Delicious Ways to Stuff Your Squash This Fall

Stuffed vegetable recipes come from all over the world and many different cultures. One of the reasons for this is, no doubt, because it’s the perfect way to use up all that fall produce. Celebrate autumn with these five flavorful ways to stuff your squash!

Stuffing squash is the perfect way to incorporate the vegetable into your dinner rotation this fall. It’s fun, colorful, and it’s such an easy way to get a variety of nutritious squashes onto the dinner table. And hey, it might even make it easy to sell a serving of veggies or two to your kiddos, right? Who can resist a bowl you can eat?

Before you dig into the recipes (and literally into the squash) a quick recommendation is on order. If you eat a lot of squash we recommend using a melon baller to clean them out.

Compared to using a spoon a melon baller is a faster and all-around better tool for scraping the inside of squash clean.

Creamy Pumpkin Risotto

Using a big, sturdy pumpkin as a bowl for a creamy risotto is an amazing way to get that rich squash flavor in every bite. Feel free to add or omit any ingredients and customize this recipe.

You’ll need the following ingredients:

• 1 acorn or kabocha squash (or any round pumpkin)
• 1 cup of mushrooms, diced
• 2 cups of your rice of choice
• 2 cups of water
• 1/2 cup of Parmesan cheese, shredded
• 1 large onion, diced
• 1 clove of garlic, diced
• A handful of parsley
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of rosemary

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit
2. Prepare a deep baking dish, and then set aside.
3. Cut your squash in half, clean the insides out, and then throw the skin away.
4. Scoop out some of the flesh, place in a bowl, and then set aside.
5. Sauté the onion and garlic in a pan.
6. Add the squash flesh, rice, mushrooms, water, and spices and let simmer for about 15 minutes.
7. Remove from heat, and then stir in the Parmesan and parsley.
8. Fill the pumpkin halves with your mixture and bake for 30-35 minutes, or until the flesh has softened and caramelized.
9. Serve with some extra Parmesan on top.

Quinoa and Chickpeas Stuffed Squash

This delicious combination of quinoa and chickpeas comes packed with flavor, but also has a high-protein count, making it an excellent option for vegans and vegetarians.

You’ll need the following ingredients:

• 1 acorn, kabocha, or any other round squash
• 1 cup of quinoa
• 1-3/4 cup of water
• 1 can of chickpeas, drained and washed
• 1 oz. of butter, unsalted
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of za’atar
• 1 tablespoon of Greek yogurt or labneh

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare a deep baking dish and set aside.
3. Cut the squash and scoop out the seeds to clean it.
4. In a medium pan, boil the water, and then cook the quinoa for about 20 minutes, or until the water runs out.
5. Stir in the butter and chickpeas, and then add all the spices.
6. Fill your squash with the mixture and bake for 30-35 minutes, or until the squash flesh is softened and caramelized.
7. Serve with a dollop of Greek yogurt or labneh on top.

Crispy Wild Rice and Chicken Stuffed Delicata Squash

Delicata squash is the sweetest of all varieties, making it an excellent choice for a rice and chicken combo. Because it’s long and narrow, try to use vegetables that are, as well, to prevent them from turning over while baking.

You’ll need the following ingredients:

• 2 straight delicata squash
• 1 cup of wild rice
• 2 cups of water
• 2 cups of chicken, shredded
• 1/2 cup of mozzarella, shredded
• 1 large onion, diced
• 1 tablespoon of tomato puree
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of oregano

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare a deep baking dish and set aside.
3. Cut the squash and scoop out the seeds to clean it.
4. Sauté the onion in a pan on medium heat.
5. Add rice and fry for 1 minute.
6. Add water and all spices, and then let come to a boil.
7. Cook the chicken in a separate pan until soft so you can easily shred it. (You can also do this the day before so it’ll be ready to go).
8. When the rice has cooked through (after about 20 minutes), stir in the chicken.
9. Transfer to your delicata squash bowls.
10. Sprinkle mozzarella and tomato puree on top.
11. Bake for 20-25 minutes, or until rice is crispy and squash is soft to the touch.

Chili Con Carne (Squash Version)

Chili con carne is one of those perfect cold-weather dishes that warms you up instantly. It also nourishes you from the inside out. Adding one more step (baking it) will give you a cool, new twist on this crowd favorite.

You’ll need the following ingredients:

• 1 acorn, kabocha, or any other round squash
• 2 cups of ground beef
• 1 can of black beans
• 1 can of cubed tomatoes
• 1 large onion, diced
• 1/2 cup of Parmesan
• 2 cups of water
• 1 cup of vegetable stock
• 1 cup of mushrooms, diced
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 bay leaf
• 1 teaspoon of chili powder or cayenne pepper

Instructions:

1. In a large pan, sauté the onion on medium heat, and then add in the bay leaf to fry for 1 minute to release its flavors.
2. Add the ground beef and fry through for about 5 minutes, or until browned.
3. Add tomatoes, vegetable stock, water, and all the spices, and cook on medium heat for about 45 minutes.
4. Add beans and mushrooms, and cook for another 20 minutes.
5. Preheat oven to 425 degrees Fahrenheit.
6. Prepare a deep baking dish and set aside.
7. Cut the squash and scoop out the seeds to clean it.
8. When chili is done, stir in half the Parmesan and fill the squash halves.
9. Sprinkle the rest of the Parmesan on top and bake for 30 minutes, or until the flesh of the squash is softened and caramelized.

Bon appétit!

Butternut Squash Lasagna

Butternut squash is probably the most versatile because its flavor is mild but still packs enough punch to make this lasagna memorable.

You’ll need the following ingredients:

• 1 large butternut squash, scooped and halved, and the flesh cut into thin strips
• 2 medium zucchini, cut into thin ribbon strips
• 1 medium eggplant, cut into thin, ribbon strips
• 2 cups of ground beef
• 1 onion, diced
• 2 cloves of garlic, minced
• 3 cups of tomato sauce
• 2 tablespoon of tomato paste
• 2 cups of ricotta cheese
• 2 cups of mozzarella cheese
• 1/4 cup of Parmesan cheese
• 1 egg, beaten
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of oregano

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare your butternut squash halves and set aside.
3. In a pan, sautè the onion and garlic until soft.
4. Add the beef and cook until browned.
5. Stir in the tomato sauce and paste, and all the spices, and simmer for five minutes.
6. Combine the mozzarella, ricotta, Parmesan, and egg, and then set aside.
7. Add 1 cup of the meat sauce to your butternut squash halves and top with a layer of vegetables.
8. Pour in 1/3 of the cheese mixture and another cup of meat sauce. Repeat until the end, making the cheese mixture last.
9. Bake for 30-35 minutes (broil for the last 2-3 minutes, if preferred) or until cheese is bubbling and browned, and squash is softened and caramelized.

Dig in!

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With these stuffed squash recipes, you’ll have plenty of fun in the kitchen and some delicious new go-to’s in your chef’s toolbox for all those chilly fall and winter nights.