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Stuffed butternut squash

Stuffed butternut squash


Americans love mixing sweet and savoury for Thanksgiving, and this squash recipe is a delicious mix of nuts, veg and fruit

  • Feeds 2 Feeds 2
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    2302kj 550kcal
  • Fat
    High 34%
  • Saturates
    Low 14%
  • Sugar
    High 34%
  • Salt
    Low 34%

% of adult’s reference intake | Carbohydrates per serving : 68g


  • 1 small butternut squash
  • 1 tbsp sunflower oil
  • 1/2 red onion, chopped
  • 2 Co-op British apples, peeled, cored and cut into 1cm pieces
  • 50g Co-op dried cranberries
  • 50g walnuts, roughly chopped
  • 1 tsp maple syrup
  • 1/2 tsp cinnamon


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cut the squash in half lengthways and scoop out the seeds
  3. Score the flesh with a knife and brush with 1 tsp of the oil. Roast for 45-50 mins, until tender
  4. Around 15 mins before the end of cooking time, heat the rest of the oil in a pan and cook the onion for 5 mins, until soft
  5. Add the apple and cook, covered, for 10 mins, stirring often
  6. Add the cranberries, walnuts, maple syrup and cinnamon
  7. Spoon into the butternut squash and return to the oven for another 10 mins