This easy stuffed squash recipe is delicious vegetarian dish for fall. Great as a cozy meatless meal for dinner or side dish. Presentation perfect for the holiday dinner table.
Whole roasted buttercup squash filled with mushrooms and barley. Simple ingredients that produce amazing results and is so easy to make.
Stuffed squash with mushrooms and barley is warm, hearty and full of flavour. The perfect vegetarian side dish or meatless meal that is great for holiday entertaining.
I love the holidays, especially Thanksgiving and Christmas. The flavours of the season are just so delicious. I am a pumpkin lover to the core.
When it comes to holiday dinners, presentation is important if you want to wow your guests. But don’t worry, you can make holiday worthy recipes that are easy to make. One thing I don’t have time for is stress in the kitchen.
- Homemade cranberry sauce is always a hit, and you can make it ahead of time.
- Gravy is a must, and this recipe is made without drippings, so yes go ahead and make it a day or two in advance.
- Pumpkin soup is a great way to start any holiday meal. This recipe is made in the blender.
Autumn squash is such an awesome ingredient to work with. It comes in so many varieties. From acorn to butternut, spaghetti squash to patty pan, there is always a delicious way to enjoy it.
Roasted slices of acorn squash is certainly company worthy. You can also enjoy stuffed acorn squash made with sausage and apples, the perfect fall dish.
Vegetarian Stuffed Squash
This healthy barley and mushroom roasted squash recipe needs a few simple ingredients.
- squash
- barley
- mushrooms
- bell pepper
- seasoning
Cooking does not have to be complicated, but the results have to be delicious. This recipe is the perfect example of simplicity and gourmet.
Stuff And Bake A Whole Squash
There is nothing hard about baking a whole squash. Full instructions are in the recipe card.
Hollow out the squash, just like a pumpkin.
Stuff the squash with the hearty and wholesome mushroom and barley filling. You can even make the stuffing ahead of time. Mushrooms and barely are delicious in this chicken casserole too.
Fill, top and bake. This oven roasted stuffed winter squash takes about 60-75 minutes to bake.
Once it is done, remove from the oven. Let it sit for a few minutes, then slice and serve. A beautiful and flavourful centrepiece perfect for Thanksgiving or Christmas dinner.
Suggestions / Recipe Tips
- Buttercup squash can be replaced with other types of squash. Round varieties like acorn, golden nugget, or kabocha would be great choices.
- Barley can be replaced with quinoa or rice. Mushrooms can be replaced with nuts or if you want meat, sausage would be great.
- Bell peppers can be any colour you like. You can even use grated carrots.
- Thyme can be replaced with any seasoning or seasoning blend you like. If you have any frozen herb cubes, they would be great to use in this recipe.
- Garnish is optional. Pumpkin seeds, pomegranate arils, dried cranberries or crumbled feta cheese would be fantastic. A drizzle of balsamic glaze would be nice too.
The filling can be made ahead of time and stored in the fridge until ready to use. If you have extra stuffing, it can be warmed and added to the dish before serving.
Store leftovers in a container in the fridge for up to 4 days. Reheat in the oven covered with foil.
Looking for more delicious squash recipes? Give these a try:
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Baked Stuffed Squash
Ingredients
- 3 ½ pound Squash
- ½ cup pot barley uncooked
- 3 tablespoons olive oil divided
- 1½ teaspoons dried thyme
- ¼ cup onion chopped
- 8 ounces mushrooms sliced
- 4 ounces bell pepper chopped
- salt and pepper to taste
Instructions
- Prepare the barley according to package directions and set aside.
- Preheat the oven to 400° F and line a baking dish with foil.
- Hollow out the squash just like a pumpkin. Set aside.
Make The Stuffing
- In a skillet heat 2 tablespoons of olive oil over medium heat.
- Sauté the onions, mushrooms and onions along with the thyme. Cook until tender about 10 minutes.
- Toss in the cooked barley, and season the stuffing with salt and pepper. Mix well.
Bake The Squash
- In the hollowed out squash, lightly coat the inside with 1 tablespoon of olive oil.
- Place the mushroom and barley stuffing into the squash. Stuff in as much as possible.
- Place the top on the squash.
- Bake in the oven for about 1 hour 15 minutes, or until tender. Flesh should be soft, and you should be able to easily poke a knife through it.
- Remove from oven, and let rest for a few minutes.
- Remove the top, and slice the squash into eight portions.
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