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Vegetable Stuffed Butternut Squash with Roasted Red Pepper Sauce

This is a fabulous vegetarian entree. It is different than the usual stuffed squash dishes in that I have not used any grains.  I wanted it to be low glycemic.  I have created 2 different textures for the stuffing, one with some seasoned squash and another with some mixed vegetables. I think this makes it more interesting.  The roasted peppers have a rich, hearty flavor.

2 servings

1 butternut squash cut in half seeds removed

Vegetable Stuffing
1 Tb olive oil
2 Tb stock or water
1 shallot finely chopped
2 cloves garlic minced
1 stalk celery, finely chopped
1 cup string beans cut into 1” pieces (I used yellow wax beans in the picture)
½ cup carrots cut into ½” dice
1 cup zucchini cut into 1” dice
½ cup frozen baby peas rinsed in hot water
¼ tsp cumin
Celtic sea salt

2 red peppers roasted & peeled, seeds removed *
2 Tb olive oil
1 shallot finely chopped
2 cloves garlic minced
¼ tsp Celtic sea salt
1 tsp smoked paprika
½ tsp cumin
Pinch cayenne (optional)

Cook the Squash:
Preheat the oven to 350 degrees
Put the butternut squash cut side down into a baking tray with 1” of water
Bake in the middle of the oven for 1 hour or until the flesh is tender.

Prepare the Vegetables:
In a medium sauté pan heat the olive oil.
Add the shallots, garlic and celery. Sauté for 2 minutes.
Add the string beans, carrots and stock .  Sauté for 3 minutes.
Add zucchini, sauté until zucchini is tender but not mushy.
Add peas.
Season with salt and cumin.

Prepare the Sauce
Chop the roasted red peppers, put into a blender. Blend until smooth.
Heat olive oil in a medium sauté pan.
Add garlic and shallots, sauté on low heat 2 minutes until garlic is softened.
Add pureed peppers.
Simmer 5 minutes until sauce is thickened.
Season with salt and pepper.
Add salt, smoked paprika, cumin and cayenne.
Simmer another minute, taste to adjust spices.
Set aside.

Assemble the squash:
Remove the squash from the neck (the upper part) and place into a bowl.
Mash the squash and mix with a few tablespoons of the sauce, so it is nicely flavored.
Put the seasoned squash back into the neck.
Put a few tablespoons of the sauce into the “cup” of the squash where the seeds were.
Filled with the mixed vegetables. Top with a little sauce.
You will have 2 different textures here; the mashed squash and the mixed vegetables.  I think this makes the dish more interesting.
Serve with extra sauce on the side.

*How to Roast Peppers

Place red bell pepper on top of a gas burner on high or on a grill.  Char the skin by turning with tongs so most of the skin turns black.  Put into a bowl cover, with a plate, let steam until it is cool enough to touch.  Using a small knife scrape the skin off.  Cut through the bottom of the pepper from bottom to top and all around the top so you can lift out the stem and most of the seeds.  Scrap off or rinse the seeds off.  Slice into strips.

You can use these on sandwiches or season with balsamic vinegar, salt & pepper or serve as a side dish.



  • Julia says:

    Wow this looks delicious and I can’t wait to try it. I’m really enjoying your recipes and love the Moroccan chickpea tagine and the mushroom in papillotes plus your smoothings.

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