This roasted and stuffed curried butternut squash is simple to assemble, nutritious and visually appealing. It works beautifully as a vegetarian main or, with halloumi swapped for a plant-based alternative, as a vegan main. It also makes an attractive side dish and pairs well with light curries or grilled seafood.
Butternut squash is extremely versatile. Roast it whole, halved, or cut into wedges; use it in risottos, pasta, salads, soups, or stuff it as in this recipe. Roasting in its skin concentrates sweetness and develops a lovely caramelized flavor, making it perfect for a stuffed presentation.
🔪 How to prepare the squash?
Rinse the squash well to remove any dirt. Place a damp cloth under your chopping board to stop it slipping. Use a large, sturdy knife: slice off the stem end, then cut the squash lengthwise into two even halves. Scoop out the seeds—reserve them for roasting if you like.
For this recipe you don’t need to peel the squash; the skin softens when roasted. If you prefer to peel for soups or mashes, do so before cutting or remove the skin from the cubed flesh after chopping.
👩🏻‍🍳 Ingredient substitutes
- Pepper – freshly ground black pepper has a far better flavor than pre-ground.
- Halloumi – if unavailable, feta works well as an alternative.
- Dried mushrooms – substitute with fresh mushrooms if needed.
- Butternut squash – allow the flesh to caramelize slightly during roasting for deeper flavor.
- Grain mix – swap the red rice, jasmine rice, quinoa and lentils for any grains you have on hand.
- Kale – can be replaced with spinach, spring greens or Swiss chard.
đź’ FAQs
Butternut squash is botanically a fruit because we eat the seed-bearing portion, but it’s used culinarily as a vegetable. It belongs to the cucurbit family, which includes zucchini, cucumber and pumpkin. Winter squashes come in many shapes and sizes, from small striped varieties to large orange or blue types.
Sweet, warming spices such as cinnamon, nutmeg and a touch of brown sugar complement roasted squash nicely. For a savory, spiced profile, curry, cumin and a pinch of cayenne add depth and balance the natural sweetness.
Yes — when roasted the skin becomes tender and is edible. Just wash the squash thoroughly, halve it, remove the seeds and bake. If you prefer, you can peel it before cooking.
🥧 Other butternut squash recipes you may like
Try butternut squash in a creamy roasted apple and pumpkin soup, add it to a dhal for a comforting curry, or use it in sweet baking for a unique vegan dessert. Squash adapts well to both savory and sweet dishes.
Have you made this curried squash recipe?
If you tried it, please leave a rating and a short review — feedback is greatly appreciated.
đź“‹ Roasted curried butternut squash
Equipment
- 1 knife
- 1 chopping board
- 1 oven tray or sheet pan
- 1 medium pan
- 1 medium pot
Ingredients
- 2 large butternut squash
- ½ cup red rice
- 1 cup jasmine rice
- ½ cup quinoa (mixed black and red recommended)
- ½ cup green lentils (continental)
- 3 tbsp pesto sauce
- 3 cups chopped kale
- 3 tbsp pine nuts, toasted
- 30 g dried mushrooms (chanterelle suggested) or fresh mushrooms
- 1 large red onion (or 2 medium)
- 250 g halloumi cheese, grilled and cut into pieces
- 2 tsp cumin powder
- 1 tbsp curry powder
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic, crushed
Instructions
- Preheat the oven to 220°C/400°F (200°C fan/Gas Mark 7).
- Make a paste from crushed garlic, curry powder, cumin and a drizzle of olive oil or a little water so it’s easy to brush on.
- Wash and halve the butternut squash, then scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet. Rub the cut sides with the spice paste and roast for about 40 minutes, until tender and caramelized.
- While the squash roasts, prepare the pesto if you don’t already have some made.
- Bring a pot of water to a boil and add the rice, quinoa and lentils. Reduce to a simmer, cover and cook for about 12 minutes until just tender but still slightly al dente. Drain well and transfer to a bowl, then stir in the pesto.
- Sauté the chopped mushrooms and seasoned onion in a pan. Add the cooked grains and kale, season with a little more curry and cumin, and cook for 3–4 minutes to combine flavors. This will be the stuffing.
- Divide the pesto rice mixture and the mushroom-kale mix between the squash cavities. Top with grilled halloumi pieces (you can add the cheese before returning to the oven or sprinkle on just before serving).
- Return the filled squash to the oven for 8–10 minutes until heated through and the cheese is golden.
- Serve topped with toasted pine nuts, chili flakes if you like a little heat, and a squeeze of lemon. Enjoy.
Notes
- Use freshly ground black pepper for best flavor.
- If halloumi is unavailable, feta is a good substitute.
- Dried mushrooms work well for concentrated flavor; fresh mushrooms are fine too.
- Allow the squash to caramelize for richer taste.
- Any pantry grains can replace the four-grain mix used here.
- Swap kale with spinach, spring greens or Swiss chard if preferred.
This recipe serves 8 as a side or 4 as a main.
Nutrition
Carbohydrates: 65 g |
Protein: 18 g |
Fat: 14 g |
Fiber: 10 g