40+ Best Butternut Squash Recipes for Fall
These are the BEST Butternut Squash Recipes for Fall! Try them out and make sure to download my free 7-day dinner menu. Here's a recipe for roasted stuffed butternut squash.
Servings: 4 servings
Calories: 388kcal
Ingredients
- 2 tbsp olive oil divided
- 2 small butternut squash peeled and slice in half lengthwise
- 1 lb ground turkey
- 1 tbsp fennel seeds
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups kale
Instructions
- Preheat oven to 450 F. Microwave squash one at a time for 2 minutes each. Peel and slice butternut squash in half lengthwise. Scoop out the seeds then arrange halves on a parchment lined baking sheet, cut sides up. Drizzle with 1 tbsp olive oil then season with salt and pepper. Bake for 45 minutes until softened.
- Meanwhile, mix fennel, paprika, garlic powder, salt & pepper into raw ground turkey to create sausage. Pan fry with 1 tbsp olive oil over med-high heat for 7-8 minutes until fully browned and cooked through. Stir in kale then set aside.
- Remove squash from oven and scrape out a thin layer of flesh. Either reserve flesh for another use or toss with cooked turkey and kale, then stuff back into squash and bake another 5 minutes. Serve and enjoy!
Video
Notes
Store butternut squash in the pantry for up to a month.
To easily cut into butternut squash, microwave it for 2-3 minutes first. This will make the peel softer so it's easier to cut into.
Cut and peel butternut squash and store it in the fridge for up to a week.
Nutrition
Calories: 388kcal | Carbohydrates: 49g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 670mg | Potassium: 1889mg | Fiber: 9g | Sugar: 8g | Vitamin A: 43733IU | Vitamin C: 119mg | Calcium: 257mg | Iron: 5mg