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.

Baked Squash Savory Stuffing
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Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

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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Harlee Mahmet
Harlee Mahmetabout a year ago

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

Carole R.
Carole R.4 years ago

Thanks very much.

Faith B.
Faith Billingham4 years ago

great article, thank you :)

Jennifer C.
Past Member 4 years ago

Love the recipe. Thanks for sharing.

Susanne Dawn P.

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

Philippa P.
Philippa P.5 years ago

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

Mervi R.
Mervi R.5 years ago

LOOOOVE squash, thanks for the recipe!

Jessica S.
Jessica S.5 years ago


Anne F.
Anne F.6 years ago

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

Jane Law
Jane L.6 years ago

Sounds delicious!