Vegetarian Stuffed Butternut Squash | Cooking With Jade Store

Vegetarian Stuffed Butternut Squash


Are you aware of the nutrient facts of butternut? I recommend reading this to anybody who loves butternut. As a chef I always love to try different recipes with butternut and as a result of that I give this super nutritious butternut squash recipe which is perfect for weeknight meals or holiday gatherings.

(Cooking Time: 15 minutes \ Preparation Time: 15 minutes \ Servings: 4)

Vegetarian stuffed Butternut squash

Nutritional Facts: Calories 272g / Fats 11.3 g / Cholesterol 3.2mg / Total Carbohydrate 29g / Protein 17.5g


  • 2 small butternut squash
  • 2 cups of rice
  • 2 cups of cooked porcini mushrooms
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 tsp galangal (black sesame)
  • 1 tsp four spices
  • 1 tbsp of olive oil
Vegetarian stuffed Butternut squash


  • Preheat the oven to 380°F.
  • Wash the butternuts and cut them in half. Remove the seeds.
  • Arrange the halves in an oiled dish or covered with a silicone sheet
  • Bake for 30 minutes. Stick a knife blade into the flesh after 30 minutes. If it is not melting, extend the cooking for 10 minutes.
  • Meanwhile, cook the rice in one and a half volumes of lightly salted water.
  • Also brown the cooked mushrooms
  • Add the spices (4 spices and galangal, black sesame) then the cooked rice. Mix everything and continue cooking for 5 minutes.
  • Hollow out the butternuts a little.
  • Mix the removed pumpkin flesh with the rice and porcini mushrooms. Adjust the seasoning (add salt and pepper if necessary).
  • Fill the butternut halves with the filling you have prepared
  • Serve and enjoy with a nice green salad
Vegetarian stuffed Butternut squash

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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