Melt-in-Your-Mouth Stuffed Butternut Squash! 🔥 With Savory Mushrooms & Creamy Ricotta

There's something so satisfying about tender roasted butternut squash filled with warm, savory mushrooms. I love how the sweetness of the squash comes together with creamy ricotta and a little crunch from hazelnuts. ❤️

I use fresh rosemary sprigs to brush a simple garlic, lime, and oregano marinade over three squash halves, then roast the rosemary right alongside them. While they're in the oven, I prepare a filling with white and shimeji mushrooms, shallot, leek, tomato, spinach, and a little cumin and smoked paprika. Mixing some of the soft roasted squash into the vegetables makes the filling even more delicious.

To serve, I make a fresh arugula salad with raspberries, Brie or burrata, pomegranate seeds, and a little lime juice and balsamic glaze. The sweet-tart fruit and creamy cheese are such a nice contrast to the warm, savory squash.

It's a lovely meatless dinner with a few special touches, but nothing complicated. Just good homemade food to enjoy at your own table.

What's your favorite kind of mushroom to cook with? Tell me in the comments!



⏱️ Squash roasting: 35 minutes at 400°F
🍽️ Makes 3 stuffed squash halves

🧾 Ingredients

For the roasted butternut squash:
3 lb butternut squash
3 garlic cloves
2 tbsp lime juice
1–2 tbsp olive oil
Salt to taste
½ tsp dried oregano
Fresh rosemary sprigs, for brushing and roasting

For the mushroom filling:
1 shallot
4 garlic cloves
2 cups white mushrooms
1½ cups shimeji mushrooms
1 leek
1 tbsp olive oil
1 tomato
Salt to taste
½ tsp ground cumin
½ tsp smoked paprika
2 cups spinach
1 tbsp butter (optional)

For the creamy topping:
¼ cup ricotta (traditional or vegan)
⅓ cup hazelnuts

For the fresh salad:
2 cups arugula
1 cup raspberries
5 oz Brie or burrata cheese
1 tbsp lime juice
2 tbsp pomegranate seeds
Balsamic glaze to taste

#ButternutSquash #StuffedButternutSquash #MeatlessDinner