Stuffed Butternut Squash with Pear, Pecans and Cranberries

I make this recipe every Thanksgiving and Christmas and it is always so beautiful. If you like to experience a variety of texture if your meals, then this recipe is for you – the nuts add crunch and the dried cranberries add a new chewiness and the butternut squash is a a soft creaminess.

This recipe has got everything! As well as texture, this recipe has lovely complimentary flavours too – sweetness from the pears, squash and maple syrup, tanginess from the cranberries and some mild bitterness from the nuts. 

I can’t tell you how much I love Stuffed Butternut Squash with Pear, Pecans and Cranberries and I hope you do too!

Stuffed Butternut Squash with Pear, Pecans and Cranberries

This beautful fall dish highlights Autumn flavours with pear, squash and cinnamon.
Prep Time10 mins
Cook Time40 mins
resting time6 mins
Total Time56 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, Christmas meal, Christmas vegetable, cinnamon, cranberries, fall vegetable, maple syrup, pear, pecans, squash, stuffed squash, Thanksgiving meal, Thanksgiving side dish, Thanksgiving vegetable
Servings: 6 people
Author: Jean LaMantia
Cost: 10

Equipment

  • Cutting board
  • knife
  • Spoon
  • Cookie sheet
  • parchment paper
  • Fork
  • Mixing bowl
  • measuring spoons
  • spatula

Ingredients

  • 1 medium sized butternut squash
  • 1 ripe pear cut into small cubes
  • 2 Tbsp dried cranberries
  • 2 Tbsp chopped pecans
  • 1 tsp cinnamon
  • 2 dashes of nutmeg
  • 1/4 tsp cardamom
  • 2 tsp butter
  • 2 tsp maple syrup
  • Salt to taste
  • Fresh sage leaves for garnish
  • Olive oil to fry sage leaves for garnish

Instructions

  • Preheat the oven to 400 F
  • Cut the squash in half lengthwise and remove the seeds
  • Place on a parchment paper lined cookie sheet in the preheated over for 20 minutes
  • While the squash is in the oven, prepare the stuffing.
  • Cut the pear into small cubes. Add the chopped pear and all other ingredients into a bowl. Mix.
  • After 20 minutes remove the squash from the oven and puncture it with a fork.
  • Add the stuffing to the scooped out section of the squash. Return to the oven and bake for another 20 minutes. Check with a fork after 20 minutes. When the squash is soft it is done. If one side is larger than the other, it may have to cook for 5-10 minutes longer to get the right level of doneness.
  • When it is done, let cool for a couple of minutes. Then scoop out all the ingredients into a bowl and mix. Add salt to taste. Garnish with sage pan fried in olive oil.

Walk Through

Squash after 20 minutes of baking

The squash after 20 minutes is punctured with a fork.

Pear, cranberries, pecans, maple syrup, butter and spices mixed together

The stuffing can be prepared while the squash is precooking.

Stuffed butternut squash with pear, pecans and cranberries, finished product

A beautiful presentation right out of the oven.

Stuffed butternut squash with pear, pecans and cranberries has been put into a bowl

The finished product has been scooped into a bowl, mixed and garnished with fried sage. Fresh sage leaves from the garden make a delicious seasonal garnish when pan fried in olive oil until crispy.

If you like this recipe then you should check out Festive and Healthy Nut Loaf

This is an original recipe of Jean LaMantia, and JeanLaMantia.com. Copyright © Jean LaMantia, All Rights Reserved. This recipe may be reproduced online if credited to: “Jean LaMantia, RD -www.jeanlamantia.com”, where the entire credit byline is a link to https://www.jeanlamantia.com. No other duplication is permitted. For publications seeking to reproduce in print, please contact Jean LaMantia for licensing.