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Stuffed butternut squash


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Rate this recipe 3.6/5 (156 Votes)


  • 1kg butternut squash (quite ripe so the flesh is not too hard)
  • 300g minced beef
  • 60g rice (I used Thai rice)
  • 1 onion
  • grated cheese (2 handfuls)
  • 1 beef stock cube dissolved in 100 ml hot water
  • 2 teaspoons ground coriander
  • oil
  • salt and pepper


servings 2
Level of difficulty Average
Preparation time 25mins
Cooking time 75mins
Cost Average budget


Step 1

Cut off the top of the squash just below the stalk. Cut the squash into 2 lengthwise. Remove the part containing the seeds.

Step 2

Scoop out the flesh, leaving an edge of about 1 cm thick. Mix the flesh of the squash with the onion and sauté 5 minutes in a pan with oil then add the ground beef and ground coriander.

Step 3

Continue cooking for another 5 minutes over high heat then pour in the beef stock. Adjust seasoning.

Step 4

Place each squash half on a big sheet of aluminium foil. Line the bottom of each squash with rice (no more than 1 cm thick).

Step 5

Place the beef, squash mix on top of the rice (with the remaining juice from the pan) and wrap each half tightly in the foil.

Step 6

Bake 60 minutes at 220 °C.

Step 7

When cooked, open the foil, place a handful of grated cheese on the top of each half, turn the oven to grill and brown the cheese for 5 minutes .on maximum heat

Step 8

Enjoy with or without the skin...

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Leave a comment about this recipe

Made this last night and I was so excited to have it again today as leftovers! I added some extra spices because it’s fun to :)

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Stuffed butternut squash YUM great vegetarian recipe!

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