Ahhh Moroccan Stuffed Butternut Squash. You'll love this - I am sure!
True Story, you can make more than soup with Butternut Squash. In fact it is the most wonderful ingredient for puree's and even just simply roasted. I'm going to share with you a really simple recipe that is healthy, filling, delicious and a centerpiece to serve at any table.
What you need to make Moroccan Stuffed Butternut Squash
- Butternut Squash (Honeynut or acorn would work as well)
- Veggies of Choice (I use Bell Peppers, Zucchini and Onion)
- Feta Cheese
- Bread Crumbs
- Ginger Paste
Want a side dish with no meat? Perhaps you are vegetarian or have a family member who is, this recipe is still for you. Rather than adding lamb you can add tofu in its place or an extra two pounds of vegetables. Sub out the chicken stock for vegetable Stock. Use the rest of the recipe as written.
Other Vegetable Options:
You can use something different than zucchini and bell pepper here is a list of Common Vegetables in Moroccan Cooking that would work great in this dish:
- String beans
- Bell Pepper
Can I use another ground meat instead of Lamb?
Not a big fan of lamb? No problemo. You can use anything here. Beef, chicken, turkey or even pork! I think Lamb and Moroccan spices go together like Ben and JLo so I make it with Lamb. But I have lots of lamb in my freezer so no worries if you want to go with something more familiar to your families tastes.
Can I Eat the Skin of the Moroccan Stuffed Butternut Squash?
You betcha, we don't...but people do! When this bakes the skin becomes easy to remove from the meat of the squash so its easy to peel, cut or scoop away from the skin if you don't want to eat it.
Can I use a Different type of Squash?
I have only ever made this with Butternut Squash. You can absolutely make it with other squash though!
Honeynut Squash: Use Three Squashes - They are smaller and sweeter than Honeynut Squash. If you use these they have a Cook Time of 20-25 mins at 400∘ F
Acorn Squash: Use Two Squashes - More fibreous and stringy, not as sweet as butternut - Cook Time is 40-50 mins at 400∘ F
Can I make this Moroccan Stuffed Butternut Squash ahead of time?
Yes! This is a perfect dish for hosting because you can make the filling, topping and even do the first roast on the squash ahead of time.
Love Cooking Lamb?? Try my Easy Moroccan Lamb Burgers Next!
Moroccan Stuffed Butternut Squash
- 2 Butternut Squash Washed, Halved Length wise, Seeds Scraped out and Discared
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Olive Oil or other cooking oil such as Canola OIl
- 1 Pound Ground Lamb
- 1 Teaspoon Table salt
- 1 Teaspoon Black Pepper
- 1 Onion Finely Diced
- 1 small zucchini Cut into ½" pieces
- 1 Bell Pepper Diced into ½" pieces
- 2 Cloves Garlic Minced
- 1 Tablespoon Ginger Paste or equal amount of freshly minced ginger
- 1 Teaspoon Cumin
- ½ Teaspoon Cinnamon
- 1 Teaspoon Coriander Optional
- 1 Cup Chicken Broth
- 1 Tablespoon Butter Melted
- ⅓ Cup Bread Crumbs
- ⅓ Cup Feta Cheese Crumbled
- ⅓ Cup Almonds Crushed
Prep and Roast The Squash
- Preheat the oven to 400°FWash the squash off and pat dry.Line a Large Baking Sheet (or two standard sized ones) with a silicone mat, or parchment paper.
- Using a Sharp Knife and all the extra caution you can muster up; cut the squash in half. Scoop out the seeds and what not in the center of the squash. Brush the cut sides of the squashes with your oil and then season with salt and pepper. Place Cut side down on the tray and put in the oven for 40-50 minutes. It is done when you easily pierce the skin with a fork.
Make the Filling
- While your squash roasts, heat a large frying pan up on medium high heat. Add in the olive or other cooking oil to create a non stick surface. Add the lamb and salt and pepper. Brown the lamb making sure to break it down as small as possible in the process.
- Add in the onion and garlic, cook for 5 minutes until tender.
- Add in the vegetables of choice, such as zucchini and bell pepper. I like to have them cut no larger than in ½" pieces so that when you're eating this, you get a mix of everything.
- Add in the cinnamon, cumin, ginger and optional coriander. Now add in the chicken broth. Simmer and stir occasionally until liquid has mostly cooked off.
Make the Topping
- In the microwave, melt the butter.
- Add in the bread crumbs and crushed almonds. Stir. Add in the feta. Stir.
- Turn Oven to 500°F Once the Squash has roasted remove from oven and flip it over so that the cut side is up. Now fill the cavity and the whole length of the squash with your filling. Top with the topping.Return to oven for 5- 10 minutes until the topping has browned. Serve and Enjoy!