Stuffed Butternut Squash with Pomegranate and Pecans
Every year fall rolls around and I am anxiously waiting to get my hands on all types of squash…and this stuffed butternut squash recipe is usually the first thing I make!
Squash might be one of the most nutritional and fulfilling vegetables we have. It’s super versatile in that it’s great in both sweet and savory dishes (even sneaking it into places you wouldn’t even realize squash could go!)
I personally don’t need to sneak it in anywhere since I love all types of squash – pumpkin, spaghetti, butternut, acorn…well, you get the picture.
Butternut squash is readily available in the fall and winter seasons, and is most commonly roasted or baked to bring out its sweet, nutty flavor. It has a pretty thick, tough skin so instead of trying to figure out a way to remove the skin from the flesh, we simply use the skin to hold all of the other ingredients in this Stuffed Butternut Squash recipe 
Health Benefits of Butternut Squash
The best part is that it’s not only delicious, it’s an incredibly healthy and nourishing meal with a variety of health benefits. Like most squash, butternut squash is full of potassium and magnesium, and antioxidants, including vitamin C, E, and beta-carotene that can help reduce inflammation and boost your immunity. It also has a high water content and is a good source of fiber, which can both help to aid and improve digestion.
In addition to all of the benefits you get from the squash, this recipe contains two of my top five Herbs & Spices For Gut Health, and an extra boost from pomegranate arils.
Curcumin and cumin are great spices for gut health. They reduce inflammation and also moderate the amount of bacterial endotoxin that’s allowed to circulate in your system, making them great for detoxification. They also support the mucosal barrier of the gut lining, which is important for everyone, but especially if you’re dealing with a leaky gut.
You may already know that cinnamon is helpful for regulating blood glucose and insulin levels, but it’s also really supportive for gut health by protecting the integrity of the lining of the wall of the stomach and intestines, so it’s really beneficial for building a healthy strong gut.
Pomegranate arils, or the “seeds” you find on the inside of pomegranate fruit, are also a nutritional powerhouse. They add even more fiber to this dish, while adding vitamin K, vitamin C, folate and potassium. There are also signs that their antioxidants and polyphenols can help fight inflammation, lower blood pressure and improve heart health.
Stuffed Butternut Squash
While you’ll often see butternut squash served as just part of a meal or side dish, this is not just your average recipe! I’ve taken it a step further with this stuffed butternut squash and made it the star of the show as a complete meal that is both savory as it is sweet and filling. Stuffed with ground meat, added vegetables, sweet bites of pomegranate and roasted pecans this is a great meal to make ahead of time and eat throughout the week.
While it may seem like I threw everything but the kitchen sink into this recipe, I promise this dish is bursting with flavors and textures that seem like they were meant to be!
That said, you could certainly substitute with some other vegetables, eliminate the turkey or pork to go vegetarian, or experiment with other nuts and greens. The possibilities are endless with this one and you can definitely get as creative as your heart desires!
And if you like this stuffed butternut squash recipe and you’re interested in adding even more gut healthy meals to your diet, make sure to download my free 101 Gut Healing Foods list. Different foods can affect your health both positively and negatively….but small adjustments can lead to big changes!
With this list of 101 foods, you’ll know exactly what to focus on so you can eliminate bloating, headaches, skin conditions, alleviate autoimmune flare-ups, and overall feel better and more comfortable and confident in your body. Get it here now!
Stuffed Butternut Squash with Pomegranate & Pecans
Ingredients
2 small butternut squash cut in half lengthwise, seeded, and roasted until tender
1/4 cup butter or other cooking fat
1 lb ground turkey or pork
1/2 large yellow onion, chopped
3 stalks celery finely chopped
3 stalks curly kale, torn into small pieces
1/4 cup pomegranate arils
3 large cloves garlic, minced
1 tsp cinnamon
1/2 tsp cumin
1 tsp salt
1/4 cup chopped toasted pecans
Instructions
- Preheat the oven to 350º.
- Scoop out some of the flesh from the squash halves to create a “bowl” with ¼-½ inch of squash left around the sides to hold the shape. Set the scooped squash and the “bowls” aside.
- In a large frying pan heat 2 tbsp cooking fat over medium-low and add the onions and celery.
- Saute until tender and golden, and then add the minced garlic and saute 2-3 more minutes, until fragrant.
- Remove the vegetables from the heat and set aside.
- Add the remaining cooking fat to the pan and increase heat to medium. Add the cinnamon and cumin and saute until fragrant, 1-2 minutes.
- Add the ground pork or turkey to the pan and cook until browned. Add the kale and salt and cook until the kale is wilted. Add the cooked onions and celery and mix to combine.
- Turn off the heat and add the pomegranate arils and squash flesh and mix to completely combine.
- Scoop the mixture into the squash bowls and top with chopped toasted pecans.
- Bake 10-15 minutes to set the filling.
- Serve warm and enjoy!
