• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Stuffed Butternut Squash with Cheese Muffins

Published: Jul 11, 2011 · Modified: Jan 31, 2021 by Emma · This post may contain affiliate links · 5 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Today's dinner was Stuffed Butternut Squash which I served with some savoury Cheese Muffins! I'd never tried savoury muffins before but they were extremely yummy, they went really well with the dish, and everyone was licking the wrappers clean! At times my family have absolutely no manners...

Here are the recipes!

Stuffed Butternut Squash with Cheese Muffins

Stuffed Butternut Squash with Cheese Muffins (v)

Stuffed Butternut Squash is a really hearty, vegetarian main course. Serve with simple Cheese Muffins.
No ratings yet
Print Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs
Course Dinner, Main Course
Cuisine American
Servings 4 people
Calories 306.07 kcal

Ingredients
 
 

  • 1 Butternut squash
  • 1 Onion
  • 2 Cloves garlic
  • 150 grams spinach
  • 75 grams pine nuts
  • 1 sprig sage
  • 75 grams Parmesan

Instructions
 

  • Cut the butternut squash in half. Remove the pulp and seeds and score the rest of the flesh deep, rubbing with olive oil.
  • Place in a hot oven (roughly gas mark 6) for an hour until softened.
  • While the squash is cooking toast the pine nuts and combine with a mixture of spinach, onion, garlic, sage and Parmesan to taste.
  • When the butternut squash has softened scoop some out and mix with the filling. then return to the skin of the butternut squash and cook for a further 40mins.

Nutrition

Calories: 306.07kcalCarbohydrates: 29.42gProtein: 12.62gFat: 18.04gSaturated Fat: 4.08gCholesterol: 12.75mgSodium: 339.24mgPotassium: 1045.03mgFiber: 5.78gSugar: 6.29gVitamin A: 23600.18IUVitamin C: 52.56mgCalcium: 361.83mgIron: 3.62mg
Keyword butternut squash, cheddar cheese
Tried this recipe?Let us know how it was!

If you want to be really unhealthy, top the stuffed squash with cheese in the last 5 minutes of cooking. The butternut squash is then ready to serve!

----------------------------------------------------------------------------------------------------------
Method:
Sift the flour, baking powder and salt into a bowl. Add the butter and rub into bread crumbs.
Add all of the wet ingredients (including the cheese) into the bowl and combine.
Do not worry about the mixture looking lumpy and sloppy in places.
Top with a couple of cubes of cheddar per muffin.
Place into muffin cases and bake for 20mins at gas mark 6. They are ready when a knife comes away clean and the tops have bubbled and become golden.
Enjoy!

More Recipes

  • Balsamic Caviar in a small glass bowl
    Vegan Balsamic Pearls
  • 3 Vegan Spinach and Ricotta Stuffed Pasta Shells on a plate
    Vegan Spinach and Ricotta Stuffed Pasta Shells
  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)

Reader Interactions

Comments

  1. Russ Wingfield says

    July 15, 2011 at 8:14 pm

    Liking the fancy muffin cases!

    Reply
  2. Emmyw says

    July 16, 2011 at 6:33 pm

    Thanks Russ! Couldn't decide if I was giving in to consumerism by buying the same cases as Costa Coffee...or just being awesome 😉 I decided the latter! 😀 Good old ebay!

    Reply
  3. herbivoresheaven says

    August 23, 2011 at 11:27 pm

    I made a variation of these muffins last weekend, it's a great recipe. I used your basic mix with a bit of sweetcorn and goats' cheese, to use up some leftovers. I have a similar recipe from the Cranks Bible (a great vegetarian cookbook, by the way), which uses goats' cheese, sun-dried tomatoes, black olives and fresh basil.

    Reply
  4. Emmyw says

    August 24, 2011 at 1:17 pm

    That sounds like a very interesting variaion Jenny! I might just have to try it 🙂 what is the texture of the goats cheese like in the muffin once it's cooked?

    Reply
  5. herbivoresheaven says

    August 30, 2011 at 2:40 am

    You crumble it in, and it holds its shape well, it doesn't melt completely, so you get creamy little nuggets of goats' cheese. Yum!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required