Stuffed butternut squash with rice, dates & feta

December 9, 2025

This stuffed butternut squash recipe is one of my favorite dishes from my new e-book “Festive Oriental”. There you will find 14 easy-to-cook festive recipes with step-by-step pictures. If you like this recipe, you’ll love the others in the e-book ❤️.

Click here for the e-book:

Butternut squash recipe – the ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

Butternut squash – baking makes it wonderfully soft and aromatic.
Basmati rice – pre-cooked, e.g. leftovers from the previous day.
Onion & garlic
Pistachios, raisins and dates – lend an oriental note and subtle sweetness.
Spices – cinnamon, cardamom, paprika, cumin and turmeric
Feta – for the vegan version, simply leave it out or use plant-based cheese
Fresh herbs – coriander or parsley for freshness.
Mediterranean dressing made from olive oil, citrus juice, Dijon mustard and red wine vinegar rounds everything off.

Stuffed butternut squash – step-by-step instructions

Step 1: Cut the butternut squash in half, remove the seeds, rub with olive oil, season and bake in the oven until golden brown.
Step 2: Meanwhile, briefly roast the pistachios.
Step 3: Fry the onion and garlic in a little oil, add the cooked rice and the spices.
Step 4: Stir in the dates, raisins and lemon or orange zest and toast briefly.
Step 5: Scoop out some of the pumpkin flesh and mix into the rice. Add the pistachios, fresh herbs and feta.
Step 6: Prepare a simple dressing from olive oil, citrus juice, mustard and vinegar and fold in part of the dressing.
Step 7: Spoon the filling into the pumpkin halves and bake briefly in the oven. Serve with fresh herbs and the remaining dressing.

Frequently asked questions

How long does butternut squash need to bake in the oven?
Depending on the size, around 40-50 minutes until the flesh is soft. If you stuff it afterwards, add another 10 minutes.
Can you prepare stuffed butternut squash?
Yes, you can prepare the pumpkin and the filling separately the day before and assemble and bake just before serving.
How can you make the recipe vegan?
Simply replace the feta with a plant-based alternative or roasted cashews – the creamy texture remains and the dish is completely vegan.
How long does the stuffed butternut squash keep?
It stays fresh in the fridge in an airtight tin for up to 3 days or can be frozen for up to 2 months.

Why you’ll love this recipe

Ideal for fall and winter
Healthy, filling & easy to make
Full of flavors from the Mediterranean cuisine
Easy to prepare and warm up

💡 Shiba’s tip:

If you are serving the dish as a main course, add some crumbled feta and fresh pomegranate seeds to the warm butternut squash just before serving – this adds color, freshness and a slightly tart contrast to the sweet filling.
For a vegan version, simply replace the feta with plant-based cheese or a handful of roasted cashews.

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Three more recipe ideas from me

What do you think of my butternut squash recipe?

If you’ve tried this recipe, I’d love to hear what you think! Feel free to leave me a comment below or share your feedback on Instagram. I’m always happy about compliments, new tips, and friendly feedback.

Best regards