Honey Roasted Butternut Squash Stuffed Veggies

I still remember the first time I made stuffed squash for a holiday dinner. My table was already full of family favorites — roasted turkey, green beans, mashed potatoes — but I wanted something new, something that would make people pause before the first bite.

That year, I roasted halved butternut squash drizzled with honey until tender, then stuffed them with a wild rice pilaf full of cranberries, pecans, and herbs. The scent filled my kitchen with warmth, and the first bite was everything I hoped for — sweet, earthy, and bright all at once. Now, this dish has become a centerpiece for fall gatherings in my home.

What Is Honey Roasted Butternut Squash Stuffed Veggies?

It’s roasted butternut squash — brushed with honey and olive oil for a golden, caramelized finish — filled with a savory stuffing of vegetables, grains, or legumes. The result is a naturally beautiful, nutrient-rich dish that works as a vegetarian main course or hearty side.

Why You’ll Love This Honey Roasted Butternut Squash

• Naturally sweet and savory with a hint of caramelization.
• Flexible — use your favorite stuffing mix.
• Beautiful on a holiday or weeknight table.
• Make-ahead friendly for stress-free entertaining.

Tips for Making the Best Honey Roasted Butternut Squash

• Pick a medium squash — easier to roast evenly and portion.
• Don’t skip the oil — it helps honey coat the squash and prevents burning.
• Use parchment paper to make cleanup easier.
• Roast until fork-tender before stuffing to ensure sweetness.

Tools You’ll Need

• Sharp chef’s knife
• Spoon for scooping seeds
• Baking sheet
• Parchment paper
• Mixing bowl
• Basting brush

How to Make Honey Roasted Butternut Squash Stuffed Veggies

Ingredients

For the Squash:

• 1 medium butternut squash, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• 1 tablespoon honey
• Pinch of salt

For the Stuffing:

• 1 cup cooked wild rice or quinoa
• ½ cup chopped roasted vegetables (carrots, Brussels sprouts, or bell peppers)
• ¼ cup dried cranberries
• ¼ cup chopped pecans or walnuts (toasted)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. Prepare the squash – Brush cut sides with olive oil and honey, sprinkle with salt, and place cut-side down on the baking sheet.
3. Roast for 35–45 minutes until tender and caramelized at the edges.
4. Prepare stuffing – In a bowl, combine rice, roasted vegetables, cranberries, nuts, parsley, olive oil, lemon juice, salt, and pepper.
5. Fill and serve – Flip squash halves, spoon in stuffing, and serve warm.

You Must Know

• Adding honey halfway through roasting can prevent burning.
• Use warm stuffing so the squash stays hot when served.
• Leftovers make great grain bowls.

Top Tips for Perfecting This Recipe

• Add feta or goat cheese to stuffing for creaminess.
• Swap pecans for pumpkin seeds for a nut-free version.
• Drizzle with extra honey just before serving for shine.

Storing and Reheating Tips

• Store – Keep stuffed squash in an airtight container in the fridge for up to 3 days.
• Reheat – Warm in the oven at 350°F (175°C) for 15–20 minutes.
• Freeze – Freeze squash and stuffing separately for best results.

Helpful Notes

• Honeynut squash is a smaller, sweeter variety that also works beautifully here.
• Great as a vegetarian main course for holidays.
• Perfect way to use leftover roasted vegetables.

Tips from Well-Known Chefs

• Yotam Ottolenghi often finishes stuffed squash with a yogurt-tahini drizzle for contrast.
• Alice Waters suggests roasting squash with fresh thyme sprigs for a herbal aroma.

Common Mistakes to Avoid

• Skipping the oil – Honey alone will burn too quickly.
• Overcrowding the pan – Squash needs space for even roasting.
• Stuffing before roasting – Leads to undercooked squash.

FAQs

What can you stuff a butternut squash with?
Grains, roasted vegetables, legumes, nuts, dried fruits, or seasoned meat.

Can you roast butternut squash with honey?
Yes, it enhances natural sweetness and creates caramelization.

Can you put honey on vegetables before roasting?
Yes, but mix with oil and apply lightly to prevent burning.

What vegetables complement butternut squash?
Carrots, sweet potatoes, Brussels sprouts, bell peppers, kale, and spinach.

Conclusion

This Honey Roasted Butternut Squash with vegetable stuffing is more than just a side dish — it’s a celebration of fall flavors, colors, and textures. Whether you’re serving it at a holiday dinner or a cozy Sunday lunch, it’s sure to bring warmth and a little sparkle to your table.

Honey Roasted Butternut Squash Stuffed Veggies

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• Author: Kelly Merritt
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Honey Roasted Butternut Squash Stuffed Veggies is a colorful vegetarian dish featuring tender, caramelized squash halves filled with a hearty mix of grains, roasted vegetables, cranberries, and nuts. Perfect for holidays or weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• 1 tablespoon honey
• Pinch of salt

For the Stuffing:

• 1 cup cooked wild rice or quinoa
• ½ cup chopped roasted vegetables (carrots, Brussels sprouts, or bell peppers)
• ¼ cup dried cranberries
• ¼ cup chopped pecans or walnuts (toasted)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush cut sides of squash with olive oil and honey, sprinkle with salt, and place cut-side down on the sheet.
3. Roast for 35–45 minutes, until tender and caramelized at the edges.
4. In a mixing bowl, combine rice, roasted vegetables, cranberries, nuts, parsley, olive oil, lemon juice, salt, and pepper.
5. Flip squash halves, spoon in stuffing, and serve warm.

Notes

For extra flavor, add crumbled feta or goat cheese to the stuffing. Swap pecans for pumpkin seeds for a nut-free version. Honeynut squash is a smaller, sweeter variety that also works beautifully in this recipe.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 stuffed squash half
• Calories: 320
• Sugar: 14
• Sodium: 180
• Fat: 13
• Saturated Fat: 2
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 48
• Fiber: 7
• Protein: 6
• Cholesterol: 0

Keywords: honey roasted butternut squash, stuffed squash, vegetarian main dish, holiday side, roasted vegetables

Kelly Merritt