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Stuffed Butternut Squash Recipe

Serves: 2


  • 1 Large Butternut Squash
  • 1 Tablespoon Olive Oil
  • 1 8 oz can Black beans
  • 1/2 Cup Quinoa
  • 1 Cup Wild Rice (or any rice of your choice)
  • 1 Avocado
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to taste

Cilantro Cashew Sauce:

  • 1 Cup Raw Cashews
  • 1/2 Bunch Fresh Cilantro
  • 2 Garlic Cloves
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Water (from cashews)
  • Optional: 1 teaspoon of chili pepper flakes


  1. Boil 2 cups of water and add 1 cup of cashews to the water. Turn off heat, cover, and set aside.
  2. Preheat the oven to 375°F.
  3. Cook rice and quinoa according to the packaging.
  4. Wash and cut the butternut squash in half down the center long ways. Remove the seeds using a spoon. Leave the skin on.
  5. Lay the squash on parchment paper over a cookie sheet.
  6. Drizzle 1 tablespoon of oil over the butternut squash (face up). Bake for 35 to 40 minutes.
  7. Take squash out and let cool. Using a spoon, scrape long ways down the squash creating a crevasse big enough to lay all the stuffings down in.
  8. Place the butternut squash filling in a bowl.
  9. Drain and rinse your black beans. Add black beans, rice, and quinoa in the bowl with the butternut squash filling. Add garlic powder, salt, and pepper. Mix well.
  10. Pack each half of the butternut squash full with the filling. Bake for another 20 to 25 minutes.


  1. Add 1 cup cashews from the water to a blender or bullet with 1/2 cup of the water from the cashews.
  2. Add oil, garlic, and cilantro. Blend well.
  3. If too thick, add more water.
  4. Add salt, pepper, and chili pepper flakes.

Serve with avocado and cilantro cashew sauce on top. Enjoy!

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