Stuffed Butternut Squash (AIP/Paleo)

Stuffed Butternut Squash (AIP/Paleo)

As I mentioned in my last post, I am feeling pretty excited about fall this year. However, as the rest of the general public is sipping sugar laden “pumpkin” flavored coffee and eating caramel covered everything I wanted to take a minute to savor some of fall’s other wonderful flavors. Butternut squash is one of my favorite vegetables. I love the light texture and flavor, but it is always filling and satisfying. Plus there are so many ways to prepare it. This stuffed butternut squash recipe, brings to mind the flavors of Thanksgiving for me. Think stuffing, cranberries and squash all mixed together in one fun package!

So, if you are also in the mood for sweater weather but are lamenting the takeover of all things sugar, this is definitely a dish to try! I made it on a night where my hubby worked late and I had a hungry 10 month old clinging to my leg, so I promise that it is a pretty easy dish to make! I hope you enjoy.

Stuffed Butternut Squash (AIP/Paleo)


1 large Butternut squash

2 TBS Olive Oil

1 lb Ground Pork

2 Stalks of Celery, diced

1/2 Yellow Onion, diced

2 Cloves of Garlic

1 Cup of Fresh or Frozen Cranberries

2 Cups of Fresh Baby Spinach

1/2 tsp Sea Salt

1 tsp Ground Sage

1/2 tsp Dried Thyme


Preheat oven to 375 degrees. Cut your squash in half, length wise. Scoop out the seeds and discard them. Brush the squash with olive oil and place the halves cut side down on a lined cookie sheet. Bake for about 30 minutes or until the skin is soft and easily punctured with a fork. As your squash is cooking, add your pork, celery, onion and garlic to a large skillet and cook over medium heat until the meat is completely cooked and the onion and celery are tender. Add in your cranberries and spinach, reduce heat to medium-low and cook until spinach is wilted and the cranberries are soft. Finally, add in your salt, sage and thyme and mix until well combined. Keep warm over a low heat. Remove your squash from the oven, flip over the halves and allow them to cook slightly. As soon as they are cool enough to handle, scoop out some of the squash, leaving about a half inch border around the edges. You can either mix the squash into the stuffing, or serve it on the side. Fill the squash cavities with your stuffing. Serve immediately or reheat in the oven on a low heat for 10 minutes. Enjoy.

Stuffed Butternut Squash (AIP/Paleo)


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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