ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to Content
Harvest Stuffed Butternut Squash
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min


for 7 servings


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


  • 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)

Nutrition Info

  • Calories 178
  • Fat 7g
  • Carbs 26g
  • Fiber 10g
  • Sugar 4g
  • Protein 4g

Estimated values based on one serving size.

This recipe isn’t available to shop.

Unfortunately, not all our recipes can be shopped through Tasty.


  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