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Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min

Harvest Stuffed Butternut Squash
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min

Ingredients

for 7 servings

Ingredients

  • 1 medium butternut squash, halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Filling

  • 1 tablespoon unsalted butter
  • 4 oz cremini mushroom (115 g), trimmed and chopped
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon onion powder
  • ½ teaspoon minced fresh oregano leaves, plus more, whole, for garnish
  • ¾ cup uncooked jasmine rice (150 g)
  • 1 ½ cups water (360 mL)
  • 1 tablespoon golden raisin
  • 1 tablespoon dried dark sweet cherries, roughly chopped
  • ¼ cup Fisher® Chopped Walnuts (30 g), plus more for topping squash
  • ¼ cup crumbled feta cheese (30 g)

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Brush the cut sides of each butternut squash half with the olive oil and season with the salt and pepper. Place cut-side down in a large baking dish.
  3. Roast the squash for 15 minutes, then flip cut-side up and continue roasting for 30–40 minutes more, or until a fork inserted into the squash meets little resistance.
  4. While the squash is roasting, make the filling: Melt the butter in a Dutch oven (or similar heavy pot) over medium heat. Add the mushrooms and garlic, and sauté for about 5 minutes, or until the mushrooms have softened and browned slightly.
  5. Reduce the heat to low, then add the salt, turmeric, cumin, coriander, onion powder, minced oregano, and rice. Stir for about 1 minute, or until the spices are fragrant.
  6. Add the water and bring to a simmer. Cover the Dutch oven and cook for 15 minutes, or until the rice is tender. Remove the pot from the heat.
  7. Add the raisins, dried cherries, and Fisher® Chopped Walnuts to the rice and stir to combine.
  8. Scoop the rice mixture into the butternut squash halves. Top with the feta and more Fisher® Chopped Walnuts.
  9. Return the stuffed squash to the oven for 5 minutes, or until the cheese has melted slightly.
  10. Remove the squash from the oven and garnish with fresh oregano leaves. Serve immediately.
  11. Enjoy!

Ingredients

for 7 servings

Ingredients

  • 1 medium butternut squash, halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Filling

  • 1 tablespoon unsalted butter
  • 4 oz cremini mushroom (115 g), trimmed and chopped
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon onion powder
  • ½ teaspoon minced fresh oregano leaves, plus more, whole, for garnish
  • ¾ cup uncooked jasmine rice (150 g)
  • 1 ½ cups water (360 mL)
  • 1 tablespoon golden raisin
  • 1 tablespoon dried dark sweet cherries, roughly chopped
  • ¼ cup Fisher® Chopped Walnuts (30 g), plus more for topping squash
  • ¼ cup crumbled feta cheese (30 g)

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Brush the cut sides of each butternut squash half with the olive oil and season with the salt and pepper. Place cut-side down in a large baking dish.
  3. Roast the squash for 15 minutes, then flip cut-side up and continue roasting for 30–40 minutes more, or until a fork inserted into the squash meets little resistance.
  4. While the squash is roasting, make the filling: Melt the butter in a Dutch oven (or similar heavy pot) over medium heat. Add the mushrooms and garlic, and sauté for about 5 minutes, or until the mushrooms have softened and browned slightly.
  5. Reduce the heat to low, then add the salt, turmeric, cumin, coriander, onion powder, minced oregano, and rice. Stir for about 1 minute, or until the spices are fragrant.
  6. Add the water and bring to a simmer. Cover the Dutch oven and cook for 15 minutes, or until the rice is tender. Remove the pot from the heat.
  7. Add the raisins, dried cherries, and Fisher® Chopped Walnuts to the rice and stir to combine.
  8. Scoop the rice mixture into the butternut squash halves. Top with the feta and more Fisher® Chopped Walnuts.
  9. Return the stuffed squash to the oven for 5 minutes, or until the cheese has melted slightly.
  10. Remove the squash from the oven and garnish with fresh oregano leaves. Serve immediately.
  11. Enjoy!
Harvest Stuffed Butternut Squash

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