Go Back

Stuffed Autumn Squash Casserole

This hearty casserole features roasted squash filled with a savory mixture of ground meat, herbs, cheese, and crispy breadcrumbs, baked until bubbling and golden. The dish combines tender squash with a rich, layered filling, creating a comforting centerpiece perfect for fall evenings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium butternut squash halved lengthwise, seeds scooped out
  • 1 pound ground pork or turkey or vegetarian substitute like lentils or mushrooms
  • 1 cup shredded cheese cheddar or Gruyère
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage or thyme chopped
  • 1/2 teaspoon smoked paprika optional for a smoky twist
  • 1/2 cup breadcrumbs panko preferred
  • 2 tablespoons olive oil for roasting and sautéing
  • 2 tablespoons butter for cooking the filling
  • 1/4 cup broth or white wine optional, to loosen filling

Equipment

  • Baking sheet
  • Sharp knife & spoon
  • Large skillet
  • Mixing bowls
  • Oven-safe baking dish

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon. Rub the insides with a little olive oil and a pinch of salt.
  3. Place the squash halves cut side down on the prepared baking sheet and roast for about 40 minutes, until the flesh is tender and caramelized around the edges.
  4. While the squash roasts, heat butter and a tablespoon of olive oil in a large skillet over medium heat. Add the ground meat and cook until browned and fragrant, about 8 minutes, breaking it apart with a spoon.
  5. Add the chopped onion and minced garlic to the skillet. Cook until translucent and aromatic, about 5 minutes, stirring frequently.
  6. Stir in the chopped herbs and smoked paprika if using. Cook for another minute until everything melds together and smells comforting.
  7. Mix in the shredded cheese and breadcrumbs. If the mixture feels dry, splash in a little broth or wine to loosen it up, stirring until combined.
  8. Remove the roasted squash from the oven and let it cool just enough to handle. Scoop out most of the flesh into a bowl, leaving a border to keep the shell intact.
  9. Add the squash flesh to the meat mixture and stir well. Taste and adjust seasoning if necessary, adding salt, pepper, or a squeeze of lemon for brightness.
  10. Divide the filling back into the squash shells, pressing gently to pack it in. Sprinkle additional cheese and breadcrumbs on top for a crispy, cheesy crust.
  11. Place the stuffed squash in the baking dish and bake at 180°C (350°F) for about 20-25 minutes, until bubbling and golden on top.
  12. Let the casserole rest for 5 minutes before serving. The filling should be hot and bubbly, with crispy edges and tender squash.

Notes

Feel free to customize the filling with leftover vegetables, different cheeses, or plant-based proteins. For extra crunch, sprinkle chopped nuts or seeds on top before baking.