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Moroccan Stuffed Butternut Squash

Moroccan Stuffed Butternut Squash: A Flavorful Festive Delight

This Moroccan Stuffed Butternut Squash is a vibrant, plant-based centerpiece perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Substitute with pumpkin or acorn squash if desired.
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with avocado oil.
For the Filling
  • 1/2 cup Flaked Almonds Can substitute with chopped walnuts or pecans.
  • 1 medium Red Onion Yellow onion works well as a substitute.
  • 2 cloves Garlic Garlic powder can be used if needed.
  • 1 teaspoon Coriander Seeds Can be replaced with ground coriander.
  • 1 cup Cooked Rice or Lentil Rice Quinoa or couscous can also be used.
  • 1 tablespoon Ras El Hanout Mix cumin, coriander, and cinnamon for a homemade version.
  • 1/2 cup Dried Apricots or Medjool Dates Raisins or figs can be used as alternatives.
  • 1 tablespoon Citrus Zest (Orange & Lemon)
  • 1 cup Kale Substitute with spinach or Swiss chard if desired.
  • 1/4 cup Fresh Coriander Parsley can be used if needed.
  • 1/2 cup Vegan Feta Omit for dairy-free; regular feta can be used.
For the Dressing
  • 1/4 cup Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Red Wine Vinegar

Equipment

  • Oven
  • skillet
  • Baking Tray
  • Greaseproof paper
  • small bowl
  • Knife
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (or 180°C fan). Line a baking tray with greaseproof paper.
  2. Carefully slice the butternut squash in half lengthwise. Rub with olive oil, season with salt and pepper, and roast cut side down for 40-50 minutes until tender.
  3. In the last 8 minutes of roasting, scatter the flaked almonds onto the tray.
  4. Heat olive oil in a skillet and sauté the minced red onion for 3-4 minutes until soft. Add minced garlic and coriander seeds for another minute.
  5. Stir in the rice, ras el hanout, chopped dried apricots or dates, citrus zest, and kale. Cook for about a minute until the kale wilts.
  6. Remove the roasted squash, scoop out some flesh, and mix it with the rice mixture, adding toasted almonds, fresh coriander, and vegan feta.
  7. Whisk together the dressing ingredients, taste and adjust, mixing two-thirds into the stuffing.
  8. Stuff the squash halves with the stuffing, pressing down gently. Bake for another 10 minutes.
  9. Remove and garnish with fresh coriander before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 3000IUVitamin C: 35mgCalcium: 100mgIron: 3mg

Notes

Ensure the butternut squash is generously seasoned to enhance flavor. Use fresh spices for the best aroma.

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