Stuffed baked squash is a classic autumn meal. Generous, colorful, and fragrant, it combines the natural sweetness of squash with a rich, flavorful stuffing. Slow-roasted in the oven, the flesh becomes tender while the filling remains moist and lightly browned. Ideal for a family meal or entertaining, it can be made with meat, poultry, or entirely vegetarian. Prep Pre-bake Final Bake Total Servings Difficulty 20 min 30 min 35-40 min ≈1h30 4 people ★★☆☆☆ Easy 🛒 Ingredients (4 servings) The Squash 1 large butternut or red kuri squash (1.5 to 2 kg) 2 tbsp olive oil Salt, pepper The Stuffing 500g sausage meat or ground beef 1 large onion 2 cloves garlic 200g button mushrooms 100g smoked bacon lardons (optional) 100g grated Comté cheese 2 tbsp fresh parsley 1 tsp thyme 1 tbsp breadcrumbs 1 tbsp olive oil 👨🍳 Chef CuisinerTelUnChef Tip Choose a red kuri or butternut squash weighing 1.5 to 2 kg — their flesh is tender and their slightly sweet taste pairs perfectly with the stuffing. Keep the seeds — cleaned, dried, and roasted in the oven with a drizzle of olive oil and a pinch of salt, they will add an irresistible crunch to finish. See our autumn vegetable guide. 🔪 Recommended Utensils Chef's knife — essential for cutting the squash Cutting board — large and stable Large spoon — for scooping out seeds Skillet — for the stuffing Oven-safe dish 👨🍳 Preparation Step 1 — Prepare the squash Preheat the oven to 180°C (350°F). Wash the squash thoroughly. Cut it in half lengthwise with a sharp chef's knife. Remove the seeds with a spoon (save them!). Brush the flesh with olive oil and season with salt and pepper. Place the halves in a dish, flesh side up. Pre-bake for 30 minutes. 👨🍳 Chef CuisinerTelUnChef Tip For red kuri, there's no need to peel it — the skin becomes tender and edible after cooking. For butternut, the skin is thicker — you can peel it beforehand or leave it on (it's edible too). Pre-baking is essential — it ensures the flesh is perfectly tender and makes it easier to scoop out. Step 2 — Prepare the stuffing During pre-baking, mince the onion, garlic, and mushrooms. Sauté the onion in olive oil for 5 minutes. Add the garlic, mushrooms, and lardons. Cook until the water from the mushrooms has evaporated. Add the ground meat and cook for 10 minutes, breaking it up. Stir in the thyme, parsley, breadcrumbs, and half of the Comté. Adjust seasoning to taste. 👨🍳 Chef CuisinerTelUnChef Tip Wait for the water from the mushrooms to fully evaporate before adding the meat — stuffing that is too wet will make the squash soggy. Add a few diced apples or chestnuts to the stuffing for an irresistible autumn touch. Prepare the stuffing the day before to save time and deepen the flavors. Step 3 — Stuff the squash Remove the squash halves from the oven. If necessary, remove a little flesh to enlarge the cavity — mix this flesh into the stuffing so nothing goes to waste. Generously divide the mixture between each half. Sprinkle with the remaining Comté. Step 4 — Final bake Bake again for 35 to 40 minutes at 180°C. The cheese should be nicely browned and the flesh perfectly tender. Finish with 2-3 minutes under the broiler for a beautiful golden crust. Step 5 — Serving Let rest for 5 minutes before serving. Serve directly in the half-squash. Garnish with fresh chopped parsley and a few roasted squash seeds to finish. ⭐ Secrets to a successful stuffed squash Choose the right variety — red kuri or butternut for their tender flesh Pre-bake the squash — essential step for tender flesh Well-balanced stuffing — vegetables + fresh herbs to prevent a heavy filling Full-flavored cheese — Comté, Beaufort, or Gruyère for a golden crust Roasted seeds — crunch and nutty flavor as a finish Rest before serving — 5 minutes for a clean cut 🔄 Gourmet Variations Vegetarian stuffed squash Replace the meat with a mix of quinoa, lentils, mushrooms, nuts, and goat cheese, adjusting seasoning to your liking. Chicken stuffed squash Use shredded roasted chicken with mushrooms and a dash of cream. Light and tasty. Duck stuffed squash Prepare a filling based on shredded duck confit and porcini mushrooms for a festive, luxurious version. Rice stuffed squash Add brown rice or bulgur for an even more filling meal. Ideal for batch cooking. Chestnut and foie gras stuffed squash Festive version: chestnut, foie gras, and porcini filling for special occasions. ❌ Mistakes to avoid ❌ Not pre-baking the squash — the flesh will stay hard and cooking will be uneven. ❌ Stuffing too wet — wait for the mushroom water to completely evaporate. ❌ Squash too small — choose a squash of at least 1.5 kg. ❌ Temperature too high — 180°C is the ideal temperature for gentle, even cooking. ❌ Forgetting the resting time — let sit 5 minutes before serving for a clean cut. ❌ Throwing away the seeds — roasted, they are delicious as a topping. 🥗 Side Dishes Lamb's lettuce salad with walnuts — light and crunchy Green beans — fresh and simple Rice pilaf — for an even heartier meal Quinoa — gluten-free protein-rich option Toasted sourdough bread — for mopping up the cooking juices 🍷 Food and Wine Pairing Côtes-du-Rhône red — fruity and spicy, perfect match with the stuffing Pinot Noir — elegant and delicate Bergerac red — fruity and accessible Chardonnay — for the vegetarian version Alsatian Pinot Gris — spicy notes that enhance the squash 🌡️ Storage and Reheating Fridge — 2 to 3 days covered with plastic wrap Freezer — up to 3 months once cooked and cooled Reheating — 20 minutes in the oven at 160°C covered with aluminum foil Prepare ahead — assemble the dish a few hours before and bake at the last minute See our zero-waste guide for using up leftover stuffing. 🥗 Nutritional Values (per serving) These values are estimates and vary depending on the squash, meat, cheese, and quantities actually used. Nutrient Amount Calories ≈ 560 kcal Protein 29 g Fat 36 g Carbs 24 g Fiber 7 g Squash is rich in beta-carotene, vitamins A and C, fiber, and antioxidants. Mushrooms provide B vitamins and minerals. ❓ Frequently Asked Questions Which squash should I choose for stuffed squash? Red kuri and butternut are the most popular. Their tender flesh and slightly sweet taste pair perfectly with many fillings. Can I prepare the stuffed squash in advance? Yes, assemble the dish a few hours before your meal and bake at the last minute. It also reheats very well. Ideal for batch cooking. Can I freeze stuffed squash? Yes, once cooked and cooled, it can be frozen for up to 3 months. Which cheese should I use? Comté, Gruyère, Beaufort, or Emmental are perfect for a generous, golden crust. Can I make a vegetarian version? Absolutely. Grains, legumes, mushrooms, and nuts make perfect meat substitutes. 🔗 Related Recipes and Guides 🍜 Red Kuri Squash Soup — another comforting squash recipe 🌶️ Complete Spice Guide — how to choose and use them 🇫🇷 French Cuisine — traditions, techniques, and recipes 🛒 CuisinerTelUnChef Utensils for your Stuffed Squash Our chef's knives — essential for safely cutting squash Our cutting boards — large, stable surface for bulky squash Our zesters — for finely grating Comté to finish Our mandolines — for thinly slicing side-dish vegetables It's your turn to prepare a generous and tender stuffed squash with CuisinerTelUnChef. Cook like a chef!