Roasted & Stuffed Brown Sugar Butternut Squash

squash 2

All the Fall feels with this dish. Perfect side option to bring to a Thanksgiving dinner or have displayed at your own dinner. The sweetness from the brown sugar glaze and naturally from the squash, mixed with the nuts is so yummy. Packed with protein, this is a great meal on its own as well.


  • 1 butternut squash, cut in half lengthwise and seeds removed
  • 2 tbsp. butter
  • 1 cup brown sugar
  • 1 can chick peas, rinsed
  • green beans, cut into 1 inch pieces
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup pecans, whole
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • olive oil
  • salt and pepper


  1. Preheat oven to 425 degrees. Meanwhile slice squash in half lengthwise, remove seeds and place in a pan sliced side up. drizzle with olive oil, salt and pepper. Once oven is ready, cook until soft, about 40 mins.
  2. While squash is roasting, prepare your glaze by melting butter in a pan. Add brown sugar to melted butter slowly, constantly whisking together. Reduce heat and allow to thicken. Once thick, remove from heat and set aside.
  3. Toast nuts. This is optional but if you would like to do so simply mix nuts together and place in a pan. Toast until pine nuts are lightly browned. Remove and set aside.
  4. In the same pan you used for nuts, add rinsed chick peas and green beans. This step is basically just to warm the ingredients. Sautee for 3 mins or until beans are lightly browned on each side.
  5. Once squash is ready, brush with brown sugar glaze. Next, scoop out the center using a fork and in one direction (less likely to ruin the shape). I scooped out the center enough to fill the hole where the seeds once were. Add in the chick peas and green beans first, followed by nuts, seeds and raisins. I drizzled more brown sugar glaze over everything once it was all together.
  6. ENJOY!

squash 1

Your friends will be happy they invited you to dinner.