Stuffed Butternut Squash

Serves: 6


Stuffed butternut squash makes a wonderful vegetarian main course. We stuff ours with brown rice, cranberries and feta. Serve with seasonal greens on the side.


1 butternut squash (1.2kg)

3 tbsp Biona Organic Coconut Oil

1 red onion

1 clove of garlic

30g spinach, finely chopped

10 Biona Organic Sun-Dried Tomatoes

75g roasted cherry tomatoes

75g Biona Organic Brown Basmati Rice

75g Biona Organic Dried Cranberries

1 pack organic feta cheese 


  1. Preheat the oven to 180°C.
  2. Wash the butternut squash, cut it in half lengthways, then remove and reserve the seeds.
  3. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the butternut squash.
  4. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tbsp of coconut oil.
  5. Peel, finely chop and add the onion and garlic, stirring regularly and adding the spinach and tomatoes.
  6. Stir into the pan with the rice and cranberries.
  7. Fry for 10 minutes, or until softened.
  8. Pack the mixture tightly into the gully in the two butternut squash halves, then press the halves firmly back together.
  9. Rub the skin of the butternut squash with a little coconut oil, salt and pepper.
  10. Wrap the butternut squash in tin foil and place in the oven.
  11. Bake for around 2 hours, or until soft and cooked through.

Join the conversation

Join the conversation


Something went wrong, please refresh the page!

amount Left for Free shipping!

You're entitled to free delivery!