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Baked Autumn Squash with Savory Stuffing

Baked Autumn Squash with Savory Stuffing

Golden-fleshed autumn squash offers exactly the kind of substantial beta-carotene nourishment we crave when temperatures drop. Here, slices of squash nestle cozily in a bed of savory bread stuffing studded with mushrooms, olives, and omega-3-rich walnuts, flavored with health-promoting garlic: just about everything a body needs in fall.

Baked Autumn Squash with Savory Stuffing would also make a lovely vegetarian Thanksgiving offering.


3/4 cup red onion, diced
3 tablespoons olive oil
2 cloves garlic, diced
3 ribs celery, thinly sliced
2 teaspoons dried savory
1 cup field mushrooms, thinly sliced
1/2 loaf of bread, sliced and chopped into cubes
1 cup black olives, sliced
4 tablespoons tamari or other good-quality soy sauce
1/2 cup walnuts, coarsely chopped
1 kabocha squash (or Hubbard, acorn, or butternut)

1. Preheat oven to 350F. In a large frying pan, saute the red onion in the olive oil on medium-low heat. Stir in the garlic, celery, savory, mushrooms, and bread cubes, sautéing for an additional 5 to 10 minutes. Add the olives, tamari, and walnuts, stirring all ingredients together thoroughly for a few minutes. Remove from heat and set aside.

2. Prepare the squash by cutting it in half, removing the stem and seeds, then slicing the flesh into wedges about 1 inch wide. The skin of kabocha squash is edible and can be left on, but other squashes will need to be peeled. Place the wedges around the edge of a baking dish, then scoop the stuffing into the center of the dish, covering most of the squash.

3. Place the dish into the preheated oven and bake for 35 to 45 minutes. Check to make sure the squash is done by poking a piece with a fork; it should be soft. If the stuffing looks like it’s getting a bit dry, you can place a lid over the dish for the last 10 to 15 minutes while it’s baking. Serve hot.

Serves 6 to 8.

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Read more: Food, All recipes, Entrees, , , , , ,

Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006). Copyright (c) 2006 by Laura Matthias. Reprinted by permission of New Society Publishers.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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+ add your own
6:54AM PDT on Oct 1, 2014

Can't eat olives. What's a good substitute? A whole cup is a large part of the recipe.

10:57PM PST on Nov 17, 2011

Thanks very much.

12:52AM PDT on Aug 20, 2011

great article, thank you :)

12:43AM PDT on Jul 22, 2011

Love the recipe. Thanks for sharing.

7:46PM PDT on Jun 25, 2010

HI...I had to come back and tell you I finally made this. OMGosh...DELICIOUS. THANK YOU AGAIN!

5:21PM PDT on Jun 12, 2010

This one sounds just lovely. I will definitely be trying it soon.

12:19PM PST on Dec 29, 2009

LOOOOVE squash, thanks for the recipe!

10:10AM PST on Dec 27, 2009


10:10PM PST on Nov 28, 2009

Thanks for an inspirational way to have winter squash - I'm making out a grocery list now!

6:04PM PST on Nov 27, 2009

Sounds delicious!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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