Stuffed Butternut Squash Recipe | Yummly
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Stuffed Butternut Squash

Daver: "I used pico de gallo in place of the salsa becaus…" Read More
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  • 2 whole butternut squash
  • 1 tablespoon unsalted butter (melted)
  • 1 pinch kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup basmati rice
  • 2 cups chicken broth (or vegetable broth)
  • 1/2 cup cheddar cheese (shredded)
  • 15 ounces black beans (drained and rinsed)
  • 2 cups tomato salsa (Homemade, click for recipe, or your favorite salsa)
  • 1 cup frozen corn kernels (thawed)
  • 1/4 cup chopped cilantro (freshly)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt
  • pepper
  • 4 tablespoons cheddar cheese (shredded)
  • guacamole (Simple, click for recipe)
  • sour cream
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories540Calories from Fat170
    Total Fat19g29%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate75g25%
    Dietary Fiber12g48%
    Vitamin A25%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Daver 6 months ago
    I used pico de gallo in place of the salsa because it's already loaded with cilantro, it worked out well. Made it as a side dish to go with bison burgers which worked out well except it made for a heavy meal. Next time maybe I will add meat to the rice, the filling is versatile that way.
    Angie Pirnat 8 months ago
    This is so delicious!! Easy to follow recipe! Highly recommend:)
    Michele Player 8 months ago
    Tasty, easy. My husband really liked it. I included the scooped out squash, and used leftover rice rather than making it separately. Would probably add a clove or two of fried up garlic, maybe a jalapeño next time.
    Kate 8 months ago
    It was great, but found it to take awhile to prepare because there were a number of steps. We’re meat eaters, so I added ground turkey, which made it last another night, but it’s not necessary for that amazing taste.
    Kathryn Moore 10 months ago
    It was SO good, will definitely be making again!
    Victoria Rushakoff 10 months ago
    Husband and I loved it. Substituted the rice for brown rice and sliced fresh avocado on top
    Becky 10 months ago
    Quite good...loved the concept! I used 1/2 the rice and instead of “saving” the insides of the squash I incorporated into the rice mixture. I also added chopped red and bell pepper to the rice mix and topped w avocado and pickled sweet n spicy jalapeño! Delicious!
    Laura a year ago
    I was suprised with how tastey this was, I highly recommend it!
    Jack Mateer a year ago
    Fantastic recipe! Taste is awesome!
    Tamara Young a year ago
    I made the recipe as instructed and it came out delicious.
    Kornahrens a year ago
    Very tasty! Used canned corn & brown rice, plus enchilada sauce instead of salsa. Turned out great and a nice easy meal to whip up.
    Bethan Russell a year ago
    Nice! I didn’t leave it to cool long enough and ended up with nothing to stuff 😅
    Rhiannon Filley 2 years ago
    It turned out great! I made it with ground turkey and my homemade salsa . I also made the oatmeal cookies with the butternut purée .
    Matt Huddleston 2 years ago
    Fantastic! Big praise from all six of us, including 2 under 10yo! Definitely in the regular rotation now.
    Bryan Robitaille 2 years ago
    Loved it. A regular in our line up when butternut squash comes in season.
    Carlos Cubero 3 years ago
    It turn out great. The corn gives a nice texture, i just wouldn’t add cheese to the rice until the end
    Dan Scott Jr. 3 years ago
    My family wasnt fond unfortunately
    Cristina Mineira 3 years ago
    I loooooved this!!! This app is my new best friend !
    Amber R B. 3 years ago
    Really good! Will make it again.
    Ford 3 years ago
    This was wonderful I loved the spicy of the rice mixture with the butternut squash
    D 3 years ago
    wonderful, no one believed it was butternut squash
    Melissa Boismier 3 years ago
    Love this recipe. I make it almost every week.