Stuffed Mini-Butternut Squash

Every now and then I make something that I HAVE to share!  🙌🏽
 
The calendar (and the relentless heat  🥹) might say it’s still summer, but let’s be honest—we’re all jonesin’ for cooler days and all the comforting flavors of fall! 🍁
 
So whether you’re ready to dive headfirst into autumn or just enjoy a sneak peek, I’ve got the perfect recipe to bring those cozy vibes into your kitchen.
 
I saw these cute little butternut squash at the grocery store the other day and was like, HAVE TO HAVE!
 
I’m a big fan of individual serving size things, like your own little personal pan size (PPS) potato dish in a 3” or 4” ‘pan’.  So immediately, I thought how cute would a PPS stuffed butternut squash be!  🥰
 
And then I brought them home and they just sat on my counter.  I Just couldn’t think of what to stuff them with.  None of the recipes online jumped out at me, and to be honest, I couldn’t remember ever stuffing a squash.  There’s that.  🤔
 
But when I finally did decide to cook them, it all came to me as if in a vision.  🤣  And I couldn’t be more pleased with how it turned out.

Goat Cheese & Caramelized Onion Stuffed Butternut Squash

This recipe is a warm hug on a plate, packed with nutritious ingredients and the perfect blend of UMAMI spices.  🤗  It’s simple, wholesome, and delicious—a great way to transition into fall while still enjoying the last days of summer.

2 mini Butternut Squash
Butter
1 – 2 tbsp. The Stardust or UMAMI Thrive (I used Thrive this time)
1 large Onion
1″ – 2” knob of Ginger
2 Dates
2 – 3 tbsp. Pine Nuts
2 – 3 tbsp. Cilantro
2 – 3 oz. Goat’s cheese

Instructions:
1. Preheat oven to 350°.   Cut squash in half and scoop out seeds.  Season with spice blend and place on cookie sheet, cut side up.  Place a pat of butter in each one.

2. Slice onion (julienne).  Sauté on low in a small pan in a little butter (or water).  Peel and grate ginger and add to pan.

3. After around 20 minutes, baste squash (with the butter that melted in it).

4. Continue to sauté onion until it is soft and starting to become golden brown.  It should be cooking very slowly, so there is no risk of overcooking or burning.  Chop dates into small pieces, add to pan and sauté for a bit longer. 

5. Chop cilantro.  I didn’t toast my pine nuts cuz lazy, but toasting them would make this taste even better.

6. Once onions are done, remove pan from heat and fold in goat’s cheese, cilantro and pine nuts.  Divide evenly between the squash pieces.  Serve right away. 

Please note:  I cooked the squash until it was soft, not toasted.  The spices are providing the color you see in the picture.

My thought process with these ingredients was to balance the sweetness of the squash, onion and dates with the tartness of the goat cheese, and pungent bitterness of the cilantro (I love cilantro).  The nuts provided a silky crunch for texture. 

I’m obsessed with high quality ingredients that I can feel good about.  Not only is this dish bursting with flavor, but butternut squash is a beta-carotene rich complex carb that is supportive of the gut and the endocrine system (hormones).  Our spices bring out the natural sweetness of the squash, and add a warming touch that’s perfect for those in-between days when summer’s fading but fall isn’t quite here yet.

Let me know if you try it!  And if you want to hear me talk you through the video, pop over to our Instagram page @umaminbermuda.

P.S.  Feel free to reach out if you have any questions or need personalized spice recommendations.  We’re here to help you discover the joy of flavorful cooking!