Stuffed Roasted Butternut Squash with Caramelized Onion and Mushrooms
This Stuffed Roasted Butternut Squash with Caramelized Onion and Mushrooms is what’s for dinner this holiday season! The filling is uber flavorful, layered with sticky fig jam, vegan ricotta, and spicy arugula. It’s wholesome, vegan, and naturally gluten-free!
This is a sponsored post by Tormek as part of our ongoing partnership. The opinions and text are all mine.
Our CSA was extended into December this year and I feel like Christmas has come early. Along with the usual fresh produce, I’ve come to count on an abundance of winter squash, butternut squash being the favorite. It’s sweet, creamy, and the perfect shape for stuffing and roasting. It also looks very festive with all the colorful layers peeking out of the middle and tied with striped baker’s string. I really wanted to create a stuffing that was well behaved and wouldn’t tumble out all over the serving dish when sliced. So, each half is packed with a flavorful filling and then sealed with sticky fig jam. Spicy arugula sticks to the jam and then the whole squash is closed like a book. It looks very stately on a platter and makes an impressive holiday centerpiece!
Now you may be thinking “What’s so special about squash?” That, my friend, comes down to one word: stuffing. Without the stuffing, roast squash is well…a bit plain. I got you. To maximize flavor with minimal fuss, I combined flavor combinations from some crazy good pizza toppings we enjoyed in Manhattan last October. One half is caramelized onions, vegan ricotta, and fig jam. The other is sauteed mushrooms mixed with creamy butternut squash and arugula. Oh yah. Each bite has a little bit of sweet, creamy, salty, spicy, umami goodness and is *uber* delicious!
The full list of ingredients, their exact amounts, and directions are in the recipe card at the bottom of this post. But let’s chat about a few things first before diving in.
Tips for Cutting Butternut Squash
Using a sharp knife will save you time, and maybe a finger, when cutting butternut squash.
Pop the whole squash in the microwave for 2-3 minutes. This will soften but not cook it, making it easier to cut.
Lay it on its side and slice the very bottom off so it stands straight up on a cutting board.
Lay it on its side again and slice the very top off, including the stem.
Stand it up vertically on a cutting board. Align your knife in the center and cut from top to bottom, slicing the squash into 2 equal halves.
Use a spoon to scoop the seeds out.
How to roast butternut squash
Preheat your oven to 425°F / 218°C. If you have a top bake element, feel free to use it but keep an eye on overbrowning during the second half of roasting.
Line a baking sheet with parchment paper. Your inner dishwasher will thank you later.
Place the squash halves cut side up and rub generously with olive oil.
Sprinkle with salt. Diamond Crystal Kosher Salt is my go-to.
Slide it into the center rack in the oven.
Bake for up to 45 minutes, giving it a poke with a fork, to see if it’s tender at 30 and 40 minutes. You want the flesh to be soft and creamy enough to scoop out.
Simple ingredients you’ll need
How to make Stuffed Roasted Butternut Squash
1. Bake the squash- Preheat your oven to 425°F / 218°C. Line a baking tray with parchment paper. Rub the cut side of the squash with olive oil and sprinkle generously with salt. Place face side up on the tray and bake for 40-45 minutes or until just soft. (Start checking after 30 minutes to see if it’s fork tender.) See tips for cutting and roasting butternut squash above.
2. Caramelize the onions- While the squash is roasting, slice your onion using the 1mm setting on a mandolin or cut into *very* thin slices with a sharp knife. Add the sugar and vinegar to a large saucepan over medium-high heat. Stir quickly to dissolve. Pile in the onions and sprinkle with 1 teaspoon of salt and the red pepper flakes. Stir it all around. Cook until the onions are soft, have lost most of their moisture, and become brown and sticky. Stir occasionally to prevent sticking or burning, adjusting the heat as necessary. (7-10 minutes) Slide off the heat.
3. Sauté the mushrooms- Pour 2 tablespoons of olive oil in a separate large saucepan over medium-high heat. When a flick of water creates a sizzle, tumble in the chopped mushrooms. Sprinkle with 1 teaspoon of salt and the black pepper. Stir until the mushrooms are well coated in oil. Sauté until they have shrunk to about half their size, have begun to brown, and have lost most of their moisture. (7-10 minutes) Slide off the heat.
4. Make 2 squash boats- Once the squash is out of the oven, carefully scoop a channel of warm flesh from the inside of each half, making two ¾” thick boats. Plop the pulp in the pan with the mushrooms and mix it all together. Taste for seasoning adding more salt and pepper to your liking.
5. Layer one squash half- Spoon the mushroom mixture into one of the squash boats so it fills the boat and covers the rim. Pack it down firmly. It will mound up a little and that’s okay. Spread with 2 tablespoons of fig jam and half the arugula. Press it down.
6. Layer the second squash half- Spoon the onions into the other boat and pack it down as well. Spread the ricotta cheese over the onions so it covers the entire top of the squash. Now spread the other 2 tablespoons of fig jam over the ricotta followed by the rest of the arugula. Press it down.
7. Assemble the roast- Close the two halves together like a book and secure in 3 places with baker’s string.
8. Bake- the roast for 15 more minutes at 425°F / 218°C. The skin will look shiny and soft with sticky jam bubbling out the middle.
9. Serve- Use a sharp knife to slice the roast into 1” rounds. Carefully transfer to plates and serve!
How to store and reheat stuffed butternut squash
To store- Store leftovers in an airtight container in the fridge for up to 5 days. It makes a killer lunch or dinner the next day!
To reheat- Reheat in a 350°F / 177°C oven, covered with tinfoil until the center is hot. (20ish minutes). You can also reheat it in the microwave, which is usually what I do.
How to use roasted winter squash
I literally have half a dozen winter squash lined up on my back porch like little soldiers. Some will go into…
Roasted Pumpkin Soup which works with almost any winter squash.
Others will top Butternut Squash Tart with Caramelized Onions and Fried Sage.
And I love to swap out the sweet potato in Easy Vegan Cheese Sauce with leftover roasted squash for an easy weeknight dinner.
Vegan Stuffed Acorn Squash is a favorite this time of year too!
I hope this recipe brings some deliciousness and joy to your holiday table and that December is treating you well so far. If you need me, feel free to leave a comment below or reach out on social media. I looove hearing from you!
Stay cozy my friend!
X,o,
Stuffed Roasted Butternut Squash with Caramelized Onion and Mushrooms
Ingredients
Instructions
- Bake the squash- Preheat your oven to 425°F. Line a baking tray with parchment paper. Rub the cut side of the squash with olive oil and sprinkle generously with salt. Place face side up on the tray and bake for 40-45 minutes or until just soft. (Start checking after 30 minutes to see if it’s fork tender.) See tips for cutting and roasting butternut squash below.
- Caramelize the onions- While the squash is roasting, slice your onion using the 1mm setting on a mandolin or cut into *very* thin slices with a sharp knife. Add the sugar and vinegar to a large saucepan over medium-high heat. Stir quickly to dissolve. Pile in the onions and sprinkle with 1 teaspoon of salt and the red pepper flakes. Stir it all around. Cook until the onions are soft, have lost most of their moisture, and become brown and sticky. Stir occasionally to prevent sticking or burning, adjusting the heat as necessary. (7-10 minutes) Slide off the heat.
- Sauté the mushrooms- Pour 2 tablespoons of olive oil in a separate large saucepan over medium-high heat. When a flick of water creates a sizzle, tumble in the chopped mushrooms. Sprinkle with 1 teaspoon of salt and the black pepper. Stir until the mushrooms are well coated in oil. Sauté until they have shrunk to about half their size, have begun to brown, and have lost most of their moisture. (7-10 minutes) Slide off the heat.
- Make 2 squash boats- Once the squash is out of the oven, carefully scoop a channel of warm flesh from the inside of each half, making two ¾” thick boats. Plop the pulp in the pan with the mushrooms and mix it all together. Taste for seasoning adding more salt and pepper to your liking.
- Layer one squash half- Spoon the mushroom mixture into one of the squash boats so it fills the boat and covers the rim. Pack it down firmly. It will mound up a little and that’s okay. Spread with 2 tablespoons of fig jam and half the arugula. Press it down.
- Layer the second squash half- Spoon the onions into the other boat and pack it down as well. Spread the ricotta cheese over the onions so it covers the entire top of the squash. Now spread the other 2 tablespoons of fig jam over the ricotta followed by the rest of the arugula. Press it down.
- Assemble the roast- Close the two halves together like a book and secure in 3 places with baker’s string.
- Bake- the roast for 15 more minutes at 425°F. The skin will look shiny and soft with sticky jam bubbling out the middle.
- Serve- Use a sharp knife to slice the roast into 1” rounds. Carefully transfer to plates and serve!
Notes
Tips for cutting butternut squash:
- Using a sharp knife will save you time, and maybe a finger, when cutting butternut squash.
- Pop the whole squash in the microwave for 2-3 minutes. This will soften but not cook it, making it easier to cut.
- Lay it on its side and slice the very bottom off so it stands straight up on a cutting board.
- Lay it on its side again and slice the very top off, including the stem.
- Stand it up vertically on a cutting board. Align your knife in the center and cut from top to bottom, slicing the squash into 2 equal halves.
- Use a spoon to scoop the seeds out.
Tips for roasting butternut squash:
- Preheat your oven to 425°F / 218°C. If you have a top bake element, feel free to use it but keep an eye on overbrowning during the second half of roasting.
- Line a baking sheet with parchment paper. Your inner dishwasher will thank you later.
- Place the squash halves cut side up and rub generously with olive oil.
- Sprinkle with salt. Diamond Crystal Kosher Salt is my go-to.
- Slide it into the center rack in the oven.
- Bake for up to 45 minutes, giving it a poke with a fork, to see if it’s tender at 30 and 40 minutes. You want the flesh to be soft and creamy enough to scoop out.
How to store and reheat:
To store- Store leftovers in an airtight container in the fridge for up to 5 days. It makes a killer lunch or dinner the next day!
To reheat- Reheat in a 350°F / 177°C oven, covered with tinfoil until the center is hot. (20ish minutes). You can also reheat it in the microwave, which is usually what I do.
Nutrition Facts
Calories
218.4Fat (grams)
7.56 gSat. Fat (grams)
2.07 gCarbs (grams)
36.96 gFiber (grams)
4.66 gNet carbs
32.32 gSugar (grams)
14.26 gProtein (grams)
4.81 gSodium (milligrams)
28.48 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
