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Fruity Stuffed Butternut Squash

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“Squash-haters, beware! This recipe is so sweet and tasty you'll want to eat the leftovers for breakfast. (Hey, I do...) Easily doubles to serve a crowd. This is from "Disease-Proof Your Child".”
1hr 50mins
2 squash halves

Ingredients Nutrition

  • 1 medium butternut squash
  • 12 cup dried apricot, cut in half
  • 14 cup raisins (I use thompsons)
  • 12 cup orange juice (Tropicana Calcium Fortified, with pulp, is best, you can't taste the pulp here)
  • 2 tablespoons raw sunflower seeds
  • 2 tablespoons raw pumpkin seeds


  1. Soak the apricots and raisens in the juice overnight. If you forget to do this, no biggie. See below.
  2. Cut your squash in half, and scoop out the seeds/pulp. Place in a glass pan, cut-side down, and stab each half a few times like you would a potato. Pour on about 1 cm of water, and bake in a 325 F oven about 50 minute (medium squash) or 1 hr and 15 min (large squash- times are approximate guesses). Test with a long knife. You know it's done when it's quite soft all through, but not actually mushy.
  3. If you didn't soak the fruit, place it with juice in a small pot, bring to a boil and immediately remove from heat. Let sit, covered, while squash bakes.
  4. 5 minute before the squash is done, transfer the fruit mixture to a food processor or mini-chopper if you have one. Pulse a few times, then add the seeds and blend till they're slightly chopped. It should be like a thick, chunky paste.
  5. Turn squash halves rightside up, scoop the fruit mix in the hollow part, and cover the pan with foil or a glass lid. Bake 10-15 minutes more.
  6. To serve, divide squash among plates and give each a share of the fruity stuff. Mash it up together, it's really good that way!

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