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Hazelnut Stuffed Butternut Squash

Season: Autumn

Prep time:

Cook time:

The hazelnut stuffing adds a savory crunch to this simple dish. This is a main plate on its own with the nuts for added protein. Pair it with a lovely Kale salad.

Butternut squash provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

Serves 4

2 small/medium squash, cut lengthwise (in half)

1 tsp. sea salt

olive oil, for roasting


1/4 cup pepita seeds

1/4 cup hazelnuts

2 tbsp. Ghee or coconut oil,melted

1 tsp. ginger, minced or grated

sea salt, to taste

1 tbsp. maple syrup, or rice syrup

1/4 tsp. cinnamon

fresh parsley, chopped

1 tbsp. lemon juice, fresh

Preheat oven to 375

Place squash on a baking sheet. Brush with olive oil, then season with salt. Roast for 45 minutes until tender.

For the stuffing: place nuts and seeds in a processor or mini chop and pulse several times. In a bowl pour out nuts. Add ginger, maple syrup, salt to taste, cinnamon, melted ghee or coconut oil, and lemon juice. You want a combined consistency.

When squash is just about finished, take out of oven. Fill each one with stuffing. Drizzle with a bit more maple syrup for a golden crunch. Set oven on low broil. Place squash back in oven for about 5 minutes. Keep an eye as to not over cook.

Garnish with chopped parsley. Keeps well for up to 3 days.


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