This roasted and stuffed curried butternut squash is one of those dishes that really easy to put together, it is a fantastic meal both nutritionally and looks-wise.
It makes a perfect vegetarian or vegan (substitute halloumi cheese for a plant-based one) main course or a side dish. It goes very well with this pineapple curry recipe or served with these BBQed prawns. Great all year round.
There is a myriad of ways to cook butternut squash. You can either roast it in its skin, halved it, or cut it into wedges. It can be served as a simple main or side dish, stirred into risottos, pasta, or salads, blitzed into a roasted apple and pumpkin soup, or stuffed as a stunning main or side, just like this delicious stuffed curried butternut squash recipe.
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🔪 How to prepare the squash?
Wash the squash thoroughly or even soak these in water as sometimes they have bits of mud on them, depending on where they are coming from.
You’ll need a fairly large and heavy knife and a chopping board that has a damp cloth placed underneath to prevent the board from slipping. Use a good, heavy or sturdy chopping board ideally.
This is how and where the most squash-related injuries occur. Cut the rough end where the tail was and then cut each squash lengthways so you get two perfect halves. Scoop out the seeds and reserve them for roasting.
When roasting, you don’t need to remove the skin as it will be tender and sweet after baking it in the oven.
If mashing or baking for a nice soup you may prefer to peel this in advance, just before chopping. It can be peeled after too by simply cutting the skin of the little cubes off if you find it easier.
👩🏻🍳 Ingredient substitutes for this recipe
- Pepper - definitely use freshly ground pepper if you would like the proper flavor - ready ground pepper does not taste like anything
- Halloumi cheese cannot be found everywhere so this can be happily subbed by feta cheese
- Dried mushrooms - if you do not have these, use any fresh mushrooms
- Butternut squash - allow this to caramelize slightly for extra flavor
- The four grains - can be subbed by any grains you like or have in the pantry cupboard
- Kale - can be subbed by spinach, spring greens, or swiss chard
💭 FAQs
We call squash a vegetable but technically this is a fruit since we eat the part that contains the seeds. Squash is part of the same family that includes zucchini or courgettes, cucumber, a plant family known as the cucurbit.
The family of winter squashes is extensive and it includes hundreds of other varieties, pumpkin including.
It ranges from small hand-size ones striped (you know the little gem squashes to the orange and huge blue ones that can sometimes weigh hundreds of kilos. Amazing, right? Have you ever seen one of those giant pumpkins in reality?
Butternut squash has you covered. Fall spices like cinnamon, nutmeg, and brown sugar pair well when roasted with naturally sweet squash. For an even more complex flavor profile, we'd recommend including a dash of cayenne pepper when seasoning your squash.
You can eat the skin, so there’s no need to peel it. Simply wash it thoroughly, halve it, scoop out the seeds, bake it, and serve as desired.
🥧 Other butternut squash recipes you may like:
Squash is a versatile vegetable that delivers every time and many delicious recipes can be made using this awesome veg. Think of a really lovely creamy and roasted apple and pumpkin soup or added to a dhal or simply add some sugar and transform it into a delicious vegan squash dessert.
Have you made this curried squash recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
📋 Roasted curried butternut squash
Equipment
- 1 knife
- 1 chopping board
- 1 oven tray or sheet pan
- 1 pan medium size
- 1 pot medium size
Ingredients
- 2 large butternut squash
- ½ cup red rice
- 1 cup jasmine rice
- ½ cup quinoa I used mixed black and red quinoa
- ½ cup green lentils also known as continental lentils
- 3 tbsp pesto sauce I used my homemade Pesto Sauce
- 3 cups kale chopped
- 3 tbsp pinenuts
- 30 g dried mushrooms I have used chanterelle
- 1 large red onion or 2 medium sized
- 250 g halloumi cheese grilled made into pieces
- 2 tsp cumin powder
- 1 tbsp curry powder
- ½ tsp salt
- 1 tsp black pepper freshly ground
- 2 cloves garlic
Instructions
- Heat the oven to 220°C/400°F/200°C fan assisted/Gas Mark 7.
- Make a paste from the crushed garlic, curry powder, cumin powder and a drizzle of olive oil or water just to make it easier to brush it on.
- Wash and cut the butternut squash in halves. Score the seeds using a spoon.
- Place the halved butternut squashes on a baking sheet, cut-side up, and rub those cut sides with the crushed garlic, curry powder, cumin powder and a drizzle of olive oil. Roast for about 40 minutes until tender and nicely caramelised.
- While the curried butternut halves are roasting, make the Pesto Sauce unless you have some already made.
- Bring a pan of water to a boil and add the rice, lentil, quinoa, and red rice. Simmer these covered on low heat from the boiling point for 12 minutes until just tender. You do want these al dente so we still with some bite left. Drain well and transfer to a mixing bowl. Stir in the pesto.
- In a pan, cook the chopped and seasoned mushrooms. When these are ready, add the four grains, and kale, and add a little more curry and cumin powder. Stir well, and cook for a further 4 minutes. This will be the squash stuffing.
- When the stuffing is ready, divide the pesto rice mix between the 4 cavities of the butternut squash halves. Sprinkle over the halloumi cheese. You can do this now or later after taking the squash halves out, just before serving.
- Either way, return the filled squash to the oven for another 10 minutes until the cheese has turned golden and everything is piping hot.
- Serve sprinkled with the toasted pine nuts, some chilli flakes and a good squeeze of lemon. Enjoy!
Notes
- Pepper - definitely use freshly ground pepper if you would like the proper flavor - ready ground pepper does not taste like anything
- Halloumi cheese cannot be found everywhere so this can be happily subbed by feta cheese
- Dried mushrooms - if you do not have these, use any fresh mushrooms
- Butternut squash - allow this to caramelize slightly for extra flavor
- The four grains - can be subbed by any grains you like or have in the pantry cupboard
- Kale - can be subbed by spinach, spring greens, or swiss chard
Heidy says
This was an incredible tasting recipe that our family will cherish for the years to come. Great tips, tricks, and instructions! Have a fabulous day!
Moop Brown says
This squash looks really flavorful and tasty and I love the photos used here also, they really add to the recipe.
Chandice says
This is such a hearty meatless main dish and it looks so abundant and plentiful on the table! Thank you, love it!
Katie Crenshaw says
This turns out so flavorful and delicious. It is filling enough for a healthy light meal or a hearty side dish.
Enriqueta E Lemoine says
I made this butternut squash with quinoa and it turned out to be delicious! Thanks for the inspiration. Ah, and I put some Gorgonzola for an extra kick of flavor. Really, really yummy!
Ramona says
Thank you so much dear Enriqueta, yes, any cheese of your liking would work well in this recipe 😉
Kim says
Really delicious! Loved the savory flavors and the pesto pulled it together perfectly
Amy Liu Dong says
Wow! This looks really delicious. Such a perfect dish to make for tonight's dinner. Yum!
Cathleen says
I always buy butternut squash but never know what to do with it! This is the perfect solution! Bookmarking it for later 🙂
Megan says
curry and roasted squash is a match made in heaven. Thanks for sharing!
Freya says
Butternut squash adds the perfect sweetness and texture to a curry, and I love to add zucchini as well!
Andrea says
this makes me want to start cooking with squash more! so good!
Leslie says
This is a great way to enjoy roasted butternut squash!
Maya says
I rarely think to pair curry with butternut squash, but it's such a great combination!
Oscar says
This recipe looks amazing, can't wait to try it.
nancy says
love roasted butternut squash but this one with curry is like a meal on its own!
Ramona says
Thanks Nancy! It is indeed! All the beautiful flavours - really nice flavour fusion!