We love making these delicious stuffed butternut squash bowls because it is just not a creative way to serve a nutritious dinner; it also adds a delightful seasonal Fall flavor to a wholesome meal. Baked butternut squash serves as an edible bowl filled with a spicy chili made with white and red beans, tomato, carrot, onion, and garlic. An easy and cozy vegetarian meal with no clean up!
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Stuffed butternut squash
It’s cozy, wholesome, and totally irresistible! These baked butternut squash bowls are perfect for a vegetarian meal, or even a Thanksgiving side—guaranteed to impress your guests. If you’re craving Fall flavors, this is for you! I tend to go lightly with cinnamon, but feel free to add more–or swap with pumpkin pie spice!
Photo credit: © Eatwell101.com
Ingredients list for the stuffed butternut squash
Here’s a quick breakdown of the ingredients list:
- Butternut Squash – You’ll need whole squash: the bottoms are used as bowls, and the tops are peeled and diced for the filling.
- Onion & Garlic – Add depth and flavor to the chili base. I prefer using fresh garlic, but you can substitute it with garlic powder.
- Bell Peppers & Carrots – Provide sweetness, color, and texture.
- White Beans & Red Kidney Beans – Add protein, fiber, and heartiness to the dish.
- Tomatoes – Form the saucy base of the chili.
- Bouillon Cube – Boosts savory flavor (you can use vegetable or chicken).
- Red Chili – Adds heat (adjust to taste).
- Spices – Cumin gives warmth; cinnamon adds a subtle sweetness.
- Sour Cream & Fresh Cilantro – Optional toppings for a creamy, fresh finish.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions: How to make the stuffed butternut squash
This recipe is way easier than it looks. Here are four basic steps:
- Roast halved butternut squash bottoms to make bowls.
- Sauté diced squash, onion, and spices.
- Add veggies, beans, and tomatoes, and simmer into a chili.
- Fill the squash bowls with the chili, top with sour cream and cilantro, and serve.
Check the recipe card below for the full instructions!
Photo credit: © Eatwell101.com
More butternut squash recipes you might like
- Butternut Lentil Stew
- Roasted Butternut Squash with Garlic Butter Parmesan
- Garlic Butter Roasted Butternut Squash
- Creamy Four Cheese Spinach Butternut Squash
Chili Stuffed Butternut Squash
by eatwell101
Yield: 2 servings
Prep Time: 10 min
Cook Time: 45 min
A delicious Stuffed Butternut Squash recipe, perfect for a creative and nutritious vegetarian dinner.
Ingredients
- 2 medium butternut squashes, scrubbed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 red bell pepper, seeded and diced
- 1 vegetable bouillon cube
- 1 carrot, cubed
- 1 red chili, seeded and finely sliced
- 3 garlic cloves, finely sliced
- 1 small can (200g) white beans, rinsed and drained
- 1 small can (200g) red kidney beans, rinsed and drained
- 1 small can (200g) chopped tomatoes
- Fresh cilantro, chopped for garnish
- Salt and fresh cracked black pepper
- 1/4 cup (60ml) sour cream, for garnish (optional)
Instructions
- To make the stuffed butternut squash: Preheat your oven to 375°F (190°C).
- Cut the butternuts crosswise to make bowls with the bottom. Take out seeds using a metal spoon or ice cream scoop. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and bake in the oven until soft all the way through (20-30 minutes depending on the size). Set aside and keep warm until ready to serve.
- Meanwhile, peel the other butternut halves and cut in small dices. Heat olive oil in a large skillet and add the chopped onion. Cook over medium heat until golden. Add the butternut squash dices, cumin, and cinnamon and season to taste. Cook for 2-3 minutes.
- Add the bell peppers, carrots, and garlic and cook for another 3–4 minutes. Add the white beans, red kidney beans, tomatoes, bouillon cube and red chili. Simmer for about 25 minutes, until the sauce is thick and the vegetables tender. Add a bit of water if necessary.
- Remove the butternut bowls from the oven. Divide the vegetable chili into the bowls, and serve the stuffed butternut squash topped with a dollop of sour cream and fresh cilantro. Enjoy!
Recipe Notes
- I always try to get my hands on butternuts that are similar in size and shape so they bake evenly. Look for butternuts with wide, round bottoms—they make the best “bowls” for stuffing!
- A good sprinkle of toasted pumpkin seeds will do wonders.
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