Baked butternut squash stuffed with moroccan flavoured tomatoes, beans and mushrooms

Moroccan Stuffed Butternut Squash

Moroccan Stuffed Butternut Squash, which is full of flavour and protein, satisfying, and healthy. A delicious vegan dinner idea. 

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2 people


Butternut squash

  • 1 butternut squash


  • 1 red onion
  • 1 garlic clove
  • 10 chestnut mushrooms
  • 1 can pinto beans*, drained (240 g)
  • 1 can chopped tomatoes (400 g)
  • 2 tsp ras el hanout**

To serve, optional:

  • Leafy greens


  1. Preheat the oven to 200° C (392° F).
  2. Halve the butternut squash. Then place it on a baking tray, flesh side down. Bake in the oven for 45-55 minutes or until fork tender.
  3. In the meantime, prepare the filling. Finely chop the onion and garlic and roughly chop the mushrooms.
  4. In a large pot over medium-high heat, fry the onion and garlic for 2-3 minutes or until slightly softened. Add the mushrooms and fry for another 2 minutes.
  5. Add pinto beans, chopped tomatoes, and ras el hanout to the pot. Cover and bring to a boil, then lower to simmer for 15 minutes. Turn off the heat and leave it covered until the butternut squash is done. Season with salt and pepper.
  6. If you find the filling is too cold once the butternut squash is done, gently reheat it for a minute or two.
  7. Once the butternut squash is done, take it out of the oven, scoop out the seeds and discard them. Then scoop out most of the flash, add it to the filling, and mix until combined.
  8. Stuff the filling into the squash halves and serve with leafy greens (optional).
  9. Store leftovers in the fridge for 2-3 days. Reheat in the oven for 10-15 minutes at 200° C (392° F).

Recipe Notes

*substitute: chickpeas, kidney beans, black beans, etc

**substitute: 1/2 tsp each of turmeric & 1/4 tsp of each - nutmeg, cinnamon, cloves, ginger, and chili