This Goat Cheese, Walnut and Honey Stuffed Butternut Squash Is Comfort for Cool Nights
There’s something about roasted butternut squash that feels like fall in a single bite. Sweet, aromatic, and hearty enough to anchor a meal without weighing you down. This recipe from popular Instagram poster @chef_zouheir, takes the humble gourd and transforms it into a restaurant-worthy main course, stuffed with tangy goat cheese, crunchy walnuts, fresh thyme, and a drizzle of honey. It’s simple enough for a weeknight dinner but elegant enough for a dinner party.
Why It Works
Roasting butternut squash brings out its natural sugars, turning the flesh soft, caramelized, and deeply flavorful. The combination of creamy goat cheese, toasted nuts, and honey hits that perfect balance of savory, sweet, and tangy. The cheese melts just enough to mingle with the honey and thyme, while the walnuts add texture and a satisfying crunch. Served straight from the oven, the dish looks like something you’d find at a cozy countryside bistro, only it comes together with a handful of fresh ingredients.
Ingredients
- 2 medium butternut squash
- 200g fresh goat cheese
- 100g crushed walnuts
- 2 tbsp honey
- 2 shallots, finely chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
- A few sprigs of fresh thyme
Step-By-Step Prep
1. Prepare the squash.
Preheat your oven to 180°C (350˚F). Cut each squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and black pepper, and place them cut-side down on a parchment-lined baking sheet. Roast for 30 to 35 minutes, until the flesh is tender and golden around the edges.
2. Make the filling.
While the squash roasts, combine the goat cheese, crushed walnuts, honey, chopped shallots, and a few thyme leaves in a bowl. Stir until the mixture is well combined but still slightly chunky. The warmth of the shallots and the aroma of thyme will help round out the sweetness of the honey.
3. Stuff the squash.
Once the squash halves are cooked, carefully flip them over so the cut sides face up. Spoon the cheese mixture into the hollow centers, dividing it evenly among all halves. Don’t pack it too tightly, you want the cheese to melt and mingle with the squash rather than sit like a dome on top.
4. Finish and serve.
Return the stuffed squash to the oven and bake for another 10 to 15 minutes, just until the cheese softens and begins to turn golden brown. Remove from the oven, drizzle with a little extra honey if you like, and garnish with a few sprigs of fresh thyme. Serve hot with a side salad or crusty bread to soak up the juices.
The Last Bite
This stuffed squash captures the essence of cold-weather comfort cooking—rich without being heavy, sweet without being cloying, and endlessly versatile. You can swap walnuts for pecans, add roasted garlic to the filling, or sprinkle a few chili flakes for contrast. However you spin it, the combination of goat cheese, honey, and roasted squash is one of those timeless pairings that never disappoints.