Go Back
+ servings
Print Recipe Add to Collection
4.5 from 2 votes

Stuffed Butternut Squash Bowls

These stuffed butternut squash bowls are a showstopper! Roasted butternut squash is stuffed with a mix of Israeli couscous, spinach and dried cherries for an earthy, sweet and savory main dish!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 960kcal


  • 4 butternut squash
  • 6 Tablespoons olive oil divided use
  • 2 cups Israeli couscous
  • 2 teaspoons garam masala
  • 2 cups vegetable stock
  • 1 cup shallots sliced
  • 4 cups fresh baby spinach stemmed
  • 1 Tablespoon sherry wine vinegar
  • ½ teaspoon white pepper
  • ½ cup shelled toasted pistachios


  • Pre heat the oven to 375 degrees and line a sheet pan with foil.
  • Peel the butternut squash and cut the butternut squash just above where the squash begins to flare out.
  • Using a small spoon, scoop out the seeds and pulp as you would with a pumpkin.
  • Using a pastry brush, brush 2 Tablespoons of the olive oil inside the squash and over the outside.
  • Roast the squash in the 375 degree oven for 25-30 minutes or until the squash is just fork tender but not mushy!
  • Remove the squash from the oven and cool.
  • Reduce oven temperature to 350 degrees.
  • To make the couscous filling.
  • Place the dried cherries in a small bowl and cover with warm water. Set aside.
  • In a large saucepan, heat 2 tablespoons olive oil over medium high heat. Add the couscous and stir for 5 minutes to toast the couscous.
  • Add the garam masala and cook for another minute.
  • Add the vegetable stock and bring to a boil. Cover and reduce the heat to a simmer.
  • Simmer for 10 -15 minutes or until all the stock is absorbed and the couscous is all dente - tender but still firm.
  • In a medium skillet over medium high heat, add the remaining 2 tablespoons of oil. Add the shallots and cook for 5 minutes or until the shallots are tender and lightly browned. Add the spinach and cook for another 3 minutes or until the spinach is wilted.
  • Drain the cherries and add them to the spinach mixture.
  • Add the couscous and stir to combine.
  • Add the pepper and sherry vinegar and stir to combine.
  • If serving right away, add the pistachios and stir.
  • Taste and add additional salt and pepper as needed/desired.
  • Fill each butternut squash with the couscous mixture.
  • Place on the foil lined sheet pan and re heat in a 375 degree oven until the squash is heated through. Serve.
  • If making ahead: Complete through adding the sherry vinegar and pepper. Refrigerate the bowls and couscous. Let come to room temperature before reheating and stir in the pistachios just before filling the bowls. Re heat filled bowls in a 350 degree oven for 15 minutes until heated through.


  1. Butternut Squash: You will have extra butternut squash from the tops of the butternut squash. Cut up the leftover butternut squash and freeze it for other recipes like this Wild Rice Pilaf. 
  2. Make Ahead: both the squash bowls and the stuffing can be made up to a day in advance. To make ahead, allow both the squash bowls and the stuffing to cool. Then place in covered containers in the refrigerator. 
  3. Stuffing: You can stuff the butternut squash ahead of time. If stuffing ahead of time, don't add the pistachios since they will get soggy! After baking the squash bowls, sprinkle the pistachios on top. 
  4. Storage: the baked bowls can be stored in the refrigerator for up to two days. 
  5. Reheating:Remove the stuffed squash from the refrigerator about 30 minutes before re heating.  Preheat the oven to 350. Place the bowls on a foil lined sheet pan and cover with foil. Bake for 20 -25 minutes or until heated through. 


Calories: 960kcal | Carbohydrates: 159g | Protein: 21g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 533mg | Potassium: 3013mg | Fiber: 21g | Sugar: 18g | Vitamin A: 82790IU | Vitamin C: 165.9mg | Calcium: 425mg | Iron: 7.5mg