A cozy Thai-inspired main course made with roasted butternut squash with feta, spinach, peanuts, and a hint of yellow curry powder. A cozy, flavorful main course perfect for fall or holiday dinners.
This Thai-Inspired Stuffed Butternut Squash is cozy, colorful, and full of fall flavor — comfort food with a twist. It’s part of my new Thai-Inspired Series, where I blend familiar seasonal ingredients with the bright, balanced flavors I grew up with in Thailand.
If you’d like to try more Thai pumpkin recipes, check out Tom Yum Pumpkin Seeds, Thai Kabocha Squash Stir-Fry, and Thai Kabocha Squash Soup — all classic Thai comfort dishes. Don’t have kabocha? Butternut squash works perfectly too, or try acorn or delicata squash when they’re in season.
Jump to:
- What Is Thai-Inspired Stuffed Butternut Squash?
- Ingredients for Stuffed Butternut Squash with Feta Cheese
- Ingredient Notes
- How to Make Stuffed Butternut Squash
- Helpful Tip
- Super Handy Kitchen Gear for this recipe
- Vegan or Vegetarian Version
- How to Store Leftovers
- Other Thai Fusion Recipes You’ll Love
- Stuffed Butternut Squash Feta Cheese (Thai Fusion)
- Frequently Asked Questions
- Want More Pumpkin Recipes?
- Hi there, I’m Suwanee!
What Is Thai-Inspired Stuffed Butternut Squash?
Stuffed butternut squash usually leans Mediterranean, but this version brings a touch of Southeast Asian warmth to the mix. Instead of herbs and grains, I use a fragrant combination of yellow curry powder, peanuts, and a drizzle of honey or maple syrup. The result is layered and aromatic — a perfect example of that sweet-salty balance Thai food is known for.
That’s why this Thai-inspired roasted butternut squash feels so special to me — it bridges those traditional flavors from my childhood with how I cook today in an American kitchen.
Ingredients for Stuffed Butternut Squash with Feta Cheese
See recipe card below for exact measurement.
- Large Butternut Squash: Firm and deep orange; slice lengthwise for roasting.
- Oil: For roasting and sautéing. You can use olive oil, avocado oil or any vegetable oil.
- Onion & Garlic: Aromatic base that deepens the flavor of the filling.
- Spinach: Use kale, collard greens or any leafy greens of choice.
- Yellow Curry Powder: The Thai-inspired flavor note that ties everything together.
- Feta Cheese: Salty, creamy, and tangy; a block of feta crumbles beautifully.
- Bacon: Adds smokiness and richness (omit for vegan version).
- Peanuts: Classic Thai touch for texture and nuttiness. Substitute with pine nuts, walnuts, macadamia nuts, or almonds.
- Honey, Maple Syrup, or Agave Syrup: Enhances the natural sweetness of the squash.
- Salt & White Pepper: For seasoning and balance. Black pepper is fine for substitute.
- Fresh Parsley or Cilantro: Adds a bright finish to the stuffing and freshly garnished before serving.
- Optional: Shredded parmesan or mozella cheese for topping. (Not pictured).
Ingredient Notes
Squashes and Pumpkins
In Thailand, kabocha squash (fak thong, ฟักทอง) is the go-to for squash and pumpkin dishes. We used it in curries, stir-fries, soups, and even desserts like sangkhaya fak thong (steamed pumpkin custard). Since most Thai homes didn’t have ovens, roasting wasn’t common — we steamed, boiled, or stir-fried instead.
For this recipe, I opted for butternut squash. They are more common in the American grocery stores, and there’s something about roasted butternut squash in the fall — that caramelized sweetness and golden color — that just feels like home. This version gets a Thai twist with yellow curry powder, white pepper, and crushed peanuts, mixed with feta and spinach for a creamy, nutty, and balanced bite.
Yellow Curry Powder
Yellow curry powder brings gentle Thai warmth to this dish. My Thai-style blend (linked in the recipe) balances turmeric, white peppercorn, galangal, cumin, coriander, and mild chili heat, but store-bought works too — just taste and adjust for spice.
I use about 1 tablespoon total — a light sprinkle on the squash before roasting and the rest in the filling for flavor that ties it all together.
Thai vs. Indian Yellow Curry Powder
Though both Thai and Indian yellow curry powders share a warm, golden color and base of turmeric, they’re quite different in flavor.
- Thai yellow curry is mild, fragrant, and slightly earthy from galangal and white peppercorns.
- Indian yellow curry is earthier and spicier with cumin, coriander, and fenugreek.
Either one works here — both bring warmth that complements the sweetness of the roasted squash and the creaminess of the feta.
How to Make Stuffed Butternut Squash
- Cut and Score. Slice each squash in half lengthwise, scoop out the seeds, and use a sharp knife to lightly score the flesh in a crosshatch pattern. This helps the oil and seasoning to soak in.
- Season and Roast. Brush each half with oil, sprinkle with salt, pepper, a dash of yellow curry powder and 1 tablespoon chopped parsley. Place the halves cut-side up on a baking sheet lined with parchment paper. Bake at 420 °F (200 °C) for about 30–35 minutes, until tender and golden.
- Cook and Crisp the Bacon. Roast the squash and bacon on the same sheet to save time. Lay 2 or more bacon slices beside the squash—they’ll crisp quickly in 3–4 minutes. Remove once golden, set aside for garnish, and finish baking the squash. The rest goes into the filling. Skip this step if you’re going bacon-free.
- Make the Filling Base. Heat one tablespoon of oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened and lightly golden. Add the bacon and cook until lightly browned. Stir in spinach, yellow curry powder, parsley, crushed peanuts (or any of your favorite nuts), and the rest of the salt and pepper. Cook until the spinach wilts.
- Mix in Feta and Roasted Squash. Scoop out most of the roasted squash flesh, leaving about ¼-inch around the skin so the halves keep their shape. Add it into the pan with the spinach mixture. Crumble in feta cheese, stir, and taste. The feta should melt slightly, coating everything in a creamy, salty layer. Adjust seasoning to taste.
- Stuff and Bake Again. Spoon the mixture back into the squash shells. Top with a little extra feta or shredded cheese if you like. Bake for 10–12 minutes to warm everything through and lightly brown the top.
- Finish and Serve. Top with the crispy bacon bits, more fresh herbs, and a drizzle of honey, Agave or maple syrup for that sweet-savory Thai balance. Serve warm and watch everyone go back for seconds.
Helpful Tip
If you accidentally scoop out too much of the baked squash and the skin splits, don’t worry. Wrap a piece of aluminum foil around it to keep the filling in place while it bakes. Once done, carefully remove the hot foil and transfer the squash to a serving platter.
Super Handy Kitchen Gear for this recipe
- Basting brushes, like these stainless set or heat resistant brushes or these boar bristles pastry brushes.
- Cleaver knife. Perfect for cutting through the tough skin of pumpkins or squashes
- Parchment paper and baking racks.
Vegan or Vegetarian Version
Skip the bacon and swap feta for crumbled tofu or vegan cheese. Use a little extra olive oil and a handful of chopped nuts for richness. The curry and squash bring so much flavor, you won’t miss the meat.
How to Store Leftovers
Refrigerate in an airtight container for up to 4 days. Reheat at 350 °F for 10–15 minutes or microwave until warm.
Other Thai Fusion Recipes You’ll Love
- Thai basil pesto with pine nuts
- Thai basil pesto pasta with shrimp
- Tom Yum Meatballs
- Thai-Style Roasted Turkey
- Thai Pumpkin Curry Soup
If you make this Stuffed Butternut Squash with Feta and Thai Yellow Curry, I’d love to hear how it turned out! Leave a comment or a 5-star rating on the recipe card below — it truly helps others find these Thai-inspired seasonal dishes.
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Stuffed Butternut Squash Feta Cheese (Thai Fusion)
- Total Time: 1 hour 15 minutes
- Yield: 4 large pieces 1x
- Diet: Gluten Free
Description
A cozy Thai-inspired main course made with roasted butternut squash with feta, spinach, peanuts, and a hint of yellow curry powder. A cozy, flavorful main course perfect for fall or holiday dinners.
Ingredients
- 2 medium butternut squash (about 3 lbs total)
- 3 tablespoons oil — 2 tablespoons for brushing, 1 tablespoon for sautéing
- 2 teaspoons salt (1 teaspoon for roasting, remainder for filling)
- ½ teaspoon black or white pepper, or to taste
- 1 pack bacon (about 8-10 oz), chopped and cooked crisp. (Use 3 pieces for browning in the oven for garnishing.)
- 1 onion, finely diced
- 6 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon Thai yellow curry powder
- ⅓ cup crushed peanuts (or swap in pine nuts, walnuts, macadamias, or almonds)
- ⅓ cup chopped parsley
- 8 oz feta cheese, crumbled
- 2 tablespoons honey, agave, or maple syrup
Instructions
- Cut and Score. Slice each squash in half lengthwise, scoop out the seeds, and use a sharp knife (affiliate link) to lightly score the flesh in a crosshatch pattern. This helps the oil and seasoning to soak in.
- Season and Roast. Brush each half with oil, sprinkle with salt, pepper, a dash of yellow curry powder and 1 tablespoon chopped parsley. Place the halves cut-side up on a baking sheet lined with parchment paper. Bake at 420 °F (200 °C) for about 30–35 minutes, until tender and golden.
- Cook and Crisp the Bacon. Roast the squash and bacon on the same sheet to save time. Lay 2 or more bacon slices beside the squash—they’ll crisp quickly in 3–4 minutes. Remove once golden, set aside for garnish, and finish baking the squash. The rest goes into the filling. Skip this step if you’re going bacon-free.
- Make the Filling Base. Heat one tablespoon of oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened and lightly golden. Add the bacon and cook until lightly browned. Stir in spinach, yellow curry powder, parsley, crushed peanuts (or any of your favorite nuts), and the rest of the salt and pepper. Cook until the spinach wilts.
- Mix in Feta and Roasted Squash. Scoop out most of the roasted squash flesh, leaving about ¼-inch around the skin so the halves keep their shape. Add it into the pan with the spinach mixture. Crumble in feta cheese, stir, and taste. The feta should melt slightly, coating everything in a creamy, salty layer. Adjust seasoning to taste.
- Stuff and Bake Again. Spoon the mixture back into the squash shells. Top with a little extra feta or shredded cheese if you like. Bake for 10–12 minutes to warm everything through and lightly brown the top.
- Finish and Serve. Top with the crispy bacon bits, more fresh herbs, and a drizzle of honey, Agave or maple syrup for that sweet-savory Thai balance. Serve warm and watch everyone go back for seconds.
Notes
- Choose the right squash: Look for a firm butternut squash with matte skin and no soft spots. A heavy squash means it’s full of moisture and sweetness, which gives you that creamy roasted texture.
- Score the flesh before roasting: Lightly scoring the cut side in a crosshatch pattern helps the oil and seasoning soak deeper into the squash for more flavor and even roasting.
- Don’t over-scoop the filling cavity: Leave about a ¼-inch layer of flesh inside the shell so the squash holds its shape after stuffing (and doesn’t collapse or tear).
- Taste as you go with curry powder: Thai curry blends vary in heat and strength. Start with a smaller amount, then adjust based on your preference and the spice level of your curry powder.
- Prevent soggy filling: Let the roasted squash cool for 5–10 minutes before mixing it into the filling — this keeps the feta and spinach from getting watery.
- Balance the flavors Thai-style: If the filling tastes too salty or rich, add a small drizzle of honey or maple syrup to bring back that signature Thai sweet-salty harmony.
- Use foil for torn skins: If you accidentally scoop too much and the skin splits, wrap the squash in foil while baking to hold the filling in. Remove before serving (no one wil
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Thai inspired, thai fusion, asian fusion recipes
- Method: Roasted and stove top
- Cuisine: Thai fusion
Frequently Asked Questions
Yes — acorn or kabocha squash both work beautifully.
Definitely. Roast and fill the squash ahead, refrigerate, then reheat and bake just before serving.
Yes, wrap each half tightly and freeze for up to 2 months. Thaw overnight and bake until hot.
Want More Pumpkin Recipes?
Looking for other Thai fusion recipes like this? Try these traditional Thai pumkin recipes:
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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