I know. Stuffed squash sounds like the kind of thing you’d politely poke at at a dinner party, secretly wishing it was pizza. But hear me out. My version is rich, earthy, and straight-up sexy, in a way that makes you think of cozy autumn sweaters and glasses of red wine. The butternut squash is sweet. The wild mushrooms bring the umami. And together they create a sort of witchy fall magic that’s indulgent without being heavy and plant-based without feeling like rabbit food. 

Why This Recipe Works

• Layers of flavor: The sweetness of caramelized squash combines beautifully with savory, herby mushrooms. Throw in some walnuts for crunch, and you’ve got an extra satisfying slice of fall flavors.

• Zero fuss: The oven does the heavy lifting for you. All you have to do is sauté your filling in a pan.

• Customizable: You can go vegan with nutritional yeast or toss in feta if you want a salty, creamy kick.

• Looks fancier than it is: It’s basically a weeknight recipe that masquerades as holiday-worthy. And your guests will never know easy it was for you to make. 

Health Benefits

• Butternut squash is packed with vitamin A, which boosts vision, immune support, and glowing skin. Plus, it’s a slow-burn carb, so it’s good for keeping your blood sugar steady.

• Wild mushrooms are rich in antioxidants, beta-glucans, and gut-loving fiber. Some mushrooms (like shiitake) can even support immune function.

• Sage has been traditionally used for memory and focus for a many years. (So your brain will thank you!)

• Walnuts are basically brain food. They contain heart-healthy omega-3s and crunch therapy at the same time.

• Onion & garlic are both antimicrobial and heart-friendly. Who knew?

Ingredients

• 1 medium butternut squash, halved lengthwise and seeds removed

• 1½ tbsp extra virgin olive oil (plus extra for drizzling)

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 250g mixed wild mushrooms (like shiitake, oyster, chestnut, etc.), roughly chopped

• 1 tsp finely chopped fresh sage (or ½ tsp dried)

• ¼ tsp sea salt, to taste

• Freshly ground black pepper

• 2 tbsp chopped walnuts (optional)

• Optional: 1 tbsp nutritional yeast or crumbled feta

• Fresh thyme or parsley, for garnish

Substitutes (Because Life Happens)

• No butternut squash? → Try acorn squash, delicata, or even sweet potatoes.

• No wild mushrooms? → Use cremini or portobello if that’s what you have.

• No walnuts? → Pecans or sunflower seeds work, or just skip if nut-free.

• No sage? → Thyme, rosemary, or oregano can work in a pinch.

Step-by-Step Instructions

Prep time: 10 minutes
Cook time: 50–60 minutes
Total time: About 1 hour

Step 1 – Roast the Butternut Squash
Preheat your oven to 400°F. Brush the squash halves with ½ tbsp olive oil, sprinkle with salt and pepper, and place face-down (rind-up) on a baking tray. Roast 35–40 minutes until golden and tender.

Step 2 – Make the Mushroom Sage Filling
While your squash roasts, heat 1 tbsp olive oil in a skillet. Sauté the onion until soft, then add garlic for another minute. Toss in your mushrooms and cook until golden (8–10 minutes). Season it all with salt, pepper, and sage. If you’re using walnuts, stir those in. Taste and adjust seasoning as needed.

Step 3 – Assemble & Finish
Remove the squash halves from the oven and flip them so their fleshy bits are face-up. Scoop out a little flesh if you want more room for filling (stir it into the mushroom mix so nothing goes to waste). Stuff the squash with filling. Top it off with nutritional yeast or feta if desired. Then pop it back into oven for 5–10 minutes to heat through. Garnish with thyme or parsley.

Tips for Success

• Don’t skimp on the roasting time! The deeper the caramelization on your squash, the better the flavor.

• If your mushrooms release a lot of liquid, let it cook off fully. You want golden mushrooms, not soggy ones.

• Making it ahead of time? Roast the squash and cook the filling separately, then stuff and reheat when ready to serve.

FAQs

Can I make this vegan?
Yep. Just skip the feta and use nutritional yeast for a savory kick.

Can I prep it ahead of time?
Totally. Roast the squash and make the filling, but don’t combine or reheat in the oven until just before you’re ready to serve.

What’s the best mushroom to use?
Shiitake, oyster, and chestnut are my go-tos. But honestly? Use whatever’s available and fresh.

Does this work as a main dish?
For sure. Pair with a crisp salad or roasted Brussels sprouts and you’ve got dinner sorted.

Did You Fall In Love With This Recipe?

If you tried this recipe, let us know in the comments. What did you customize? How did you make it your own? We want to know! Share it with the rest of the Steamy fam below.

Wild Mushroom and Sage Stuffed Butternut Squash

Sweet roasted butternut squash halves are filled with a savory mix of wild mushrooms, onion, garlic, sage, and optional walnuts for crunch. Topped with feta or nutritional yeast and fresh herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course, Side Dish, sides

Cuisine American

Servings 4 people

Calories 246 kcal

Ingredients

  

1x2x3x

• 1 medium butternut squash halved lengthwise and seeds removed
• 1½ tbsp extra virgin olive oil plus extra for drizzling
• 1 small red onion finely chopped
• 2 garlic cloves minced
• 3 cups mixed wild mushrooms e.g. shiitake, oyster, chestnut, roughly chopped
• 1 tsp fresh sage finely chopped, or ½ tsp dried sage
• ¼ tsp sea salt to taste
• freshly ground black pepper
• 2 tbsp chopped walnuts optional
• 1 tbsp crumbled feta or nutritional yeast, both are optional
• fresh thyme or parsley for garnish

Instructions

 

• Preheat the oven to 200°C (400°F). Brush the cut sides of the butternut with ½ tbsp olive oil and season lightly with salt and pepper. Place face-down on a lined baking tray and roast for 35–40 minutes, or until soft and golden.
• While the butternut roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5–7 minutes. Add the garlic and cook for another minute.
• Add the chopped mushrooms and a pinch of salt. Cook until softened and golden, stirring occasionally—about 8–10 minutes. Add the sage (fresh or dried), a good grind of black pepper, and walnuts if using. Cook for another 2 minutes. Adjust seasoning to taste.
• Remove the butternut from the oven and flip the halves. If desired, use a spoon to scoop a little flesh from the centre to make room for filling (you can mash this back into the mushroom mixture). Spoon the hot mushroom filling into the hollows. Optional: top with a sprinkle of nutritional yeast or feta.
• Return to the oven for 5–10 minutes just to warm through. Serve garnished with fresh thyme or parsley.

Nutrition

Calories: 246kcalCarbohydrates: 37gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 218mgPotassium: 1248mgFiber: 9gSugar: 9gVitamin A: 19951IUVitamin C: 42mgCalcium: 132mgIron: 2mg

Keyword autumn, fall, roasted squash

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