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Stuffed Winter Squash

I make this recipe each and every Thanksgiving...for turkey lovers and vegans alike...and it's a hit every single time.

1 large winter squash (buttercup, Hokkaido, hubbard)

avocado oil
Spring or filtered water
Cornbread-Chestnut Stuffing

Preheat oven to 325 degrees. To begin, remove the top of the squash, jack-o-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2 inch of water. Bake, uncovered, about 25 minutes. Remove from oven and allow to cool while preparing the stuffing. To stuff squash, pack filling firmly into the opening, until fully stuffed. 

Replace the squash top and place in a baking dish with a small amount of water. Increase oven temperature to 350 degrees. Cover squash with a foil tent and bake until squash pierces easily with a fork and filling is hot. The exact baking time will vary, depending on the size of the squash, anywhere from 1 to 3 hours. 

Makes 4-6 servings. 

Note Any filling that doesn't fit in the squash can be baked separately in a casserole dish for about 35 minutes. 



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