Stuffed Butternut Squash with Cashew Pesto

The easiest way for me to cook healthy meals is to stuff things, plus I get my protein, fats and carbs all in one!

This time I decided to stuff butternut squashes and topped them with homemade dairy-free pesto.

These butternut squashes are stuffed with ground lamb…I love lamb! But you can also use any other type of meat.

This is a practical recipe and I’m sure you already have most of the ingredients. 😉 Enjoy!

Stuffed Butternut Squash with Cashew Pesto

(Serves 4 people) 


  • 2 medium size butternut squashes
  • 1 tbsp butter or ghee
  • 1 white onion, minced
  • 4 garlic cloves, minced
  • 1 lb. ground lamb
  • 1/2 tsp apple cider vinegar 
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp red chilli pepper flakes
  • 1/4 cup chopped pecans

Minty Cashew Pesto 

  • 1/2 cup cashews*
  • 1/3 cup basil leaves
  • 6 mint leaves
  • 1/2 lemon (juice)
  • 1/3 cup water
  • sea salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika


  1. Soak cashews overnight in filtered water with a little bit of lemon juice or sea salt. If you forgot to do this and you must cook this recipe today, then simply soak the cashews for a couple of hours.
  2. Preheat the oven to 380F before you start making the pesto
  3. Discard water and place cashews in a food processor together with the rest of ingredients. Pulse until a paste has formed and ingredients are well combined. Set aside.
  4. Carefully, cut butternut squash lengthwise and remove the seeds. Bush with a little bit of olive or avocado oil and sprinkle with sea salt. Place on a baking sheet and bake for 45 minutes or until able to poke with a fork.
  5. In the meantime, place a large skillet over medium heat and melt butter or ghee or whatever healthy fat you’d like to use.
  6. Add onions and cook for 2 minutes.
  7. Add garlic and lamb. Stir and let cook for 5 minutes.
  8. Add apple cider, seasonings and pecans. Mix and allow to cook for 5 -7 more minutes or until lamb is cooked to your preference.
  9. Stuff each butternut squash with lamb and top with Cashew minty Pesto.
  10. That’s it! Super duper easy!

Recipe notes:

*Prepare cashews overnight by soaking them in water and lemon juice or sea salt.

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