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Loaded Butternut Squash

Oven-roasted butternut squash piled high with a sage-hazelnut stuffing.
Prep Time 12 mins
Cook Time 50 mins
Course Side Dish
Servings 2 people


  • 1 butternut squash halved lengthwise and seeds scooped out
  • 1/2 c. hazelnuts
  • 1/4 c. sage
  • 3 garlic cloves
  • 4 tbsp. butter softened
  • 2 tbsp. olive oil for drizzling
  • 1/2 tsp. Salt
  • Pepper to taste


  • 3 tbsp. panko bread crumbs for added crunch
  • Pomegranate seeds for garnish


  • Preheat oven to 425°F.
  • Place butternut squash halves on pan, skin side down. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes and remove from oven.
  • Create topping by combining hazelnuts, sage, garlic and salt in food processor. Process ingredients until texture is even and coarse. In a bowl, stir softened butter and topping mixture.
  • Place topping mixture all over the squash halves and fill crevices with mixture. Optional: Sprinkle with Panko bread crumbs for an extra crunch.
  • Sprinkle with pepper to taste and bake for another 25 minutes. Insert a fork into the squash to ensure it’s tender and ready to eat, then enjoy as a side dish or vegetarian main course!