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Roasted Butternut Squash Recipe with Wild Mushroom Stuffing

This roasted butternut squash recipe is from the cookbook, Robin Takes 5, by Robin Miller.

roasted butternut squash recipe (with wild mushroom stuffing) - www.cooksandbooksandrecipes.com

Roasted Butternut Squash – Photo credit: Ben Pieper

Author Robin Miller writes:

The secret to a perfectly tender butternut squash is in the prep. I always cook the squash in the microwave to tenderize the flesh before I fill the halves and bake them in the oven.

Cooks&Books&Recipes Editors:

This recipe is the perfect example of the cookbook’s subtitle: “500 Recipes, 5 Ingredients or Less, 500 Calories or Less, 5 Nights a Week at 5:00 P.M.” The dish is simple to make: I hate peeling squash, but with this recipe, I don’t have to. And the result is elegant: just look at that photo!

We hope you enjoy this roasted butternut squash recipe!

Robin Takes 5 Cookbook - www.cooksandbooksandrecipes.com, including a recipe for potato wrapped tilapia - www.cooksandbooksandrecipes.com

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Roasted Butternut Squash with Wild Mushroom Stuffing

Featured Recipe From: Robin Takes 5

Yield: Serves 4

Prep Time: 10 to 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes


  • 1 butternut squash (3 to 31/2 pounds), halved lengthwise and seeded
  • 2 teaspoons olive oil
  • 4 cups mixed sliced fresh wild mushrooms (any combination of cremini, portobello, shiitake, oyster, and so on)
  • 1 teaspoon dried thyme
  • 1/4 cup sherry


Preheat the oven to 375°F.

Place the squash flesh side down in a microwave-safe baking dish and add about 1/4 inch of water. Cover with plastic wrap and microwave on high power for 10 minutes, turning the dish halfway through cooking.

Remove the squash from the microwave and place flesh side up in a shallow baking dish. Season the flesh with salt and freshly ground black pepper.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms are tender and release their liquid. Add the thyme and cook for 1 minute, until the thyme is fragrant. Add the sherry and cook for 1 to 2 minutes, until the liquid is absorbed. Spoon the mushroom mixture into the squash. Bake for 10 minutes, until the squash is fork-tender.

© 2011 Robin Miller

Reprinted with permission from Robin Takes 5, by Robin Miller (Andrews McMeel Publishing)

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