Stuffed Butternut Squash with Pears, Pecans and Cranberries


Stuffed Butternut with Pears, Pecans and Cranberries


1 medium sized butternut squash

2 ripe pears, cut into small cubes

2 Tbsp dried cranberries

2 Tbsp chopped pecans

1 tsp cinnamon

2 dashes of nutmeg

1/4 tsp cardamom

2 tsp butter

2 tsp maple syrup

Salt to taste

Fresh sage leaves for garnish

Olive oil to fry sage leaves for garnish


Preheat the oven to 400 F

Cut the squash in half lengthwise and remove the seeds

Place on a parchment paper lined cookie sheet in the preheated over for 20 minutes

While the squash is in the oven, prepare the stuffing.

Cut the pears into small cubes. Add the chopped pear and all other ingredients into a bowl. Mix.

After 20 minutes remove the squash from the oven and puncture it with a fork.

Add the stuffing to the scooped out section of the squash. Return to the oven and bake for another 20 minutes. Check with a fork after 20 minutes. When the squash is soft it is done. If one side is larger than the other, it may have to cook for 5-10 minutes longer to get the right  level of doneness.

When it is done, let cool for a couple of minutes. Then scoop out all the ingredients into a bowl and mix. Add salt to taste. Garnish with sage pan fried in olive oil.


The squash after 20 minutes is punctured with a fork.


The stuffing can be prepared while the squash is precooking.


A beautiful presentation right out of the oven.


The finished product has been scooped into a bowl, mixed and garnished with fried sage.


Fresh sage leaves from the garden make a delicious seasonal garnish when pan fried in olive oil until crispy.


This is an original recipe of Jean LaMantia, the recipe can be reproduced and credited to Jean LaMantia, RD

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