Roasted Buttercup Squash Stuffed with Spanakorizo

It's Squash season here in Ontario and I was so excited when I arrived at the farm to see that these beautiful buttercup squash were one of the features in our family shares! These are one of the sweetest varieties of winter squash and similar to pumpkin. The days are getting chillier and we are back to soups and comfort foods. I have taken these sweet and delicious Buttercups and have given them a Greek twist. They were roasted and stuffed with a very popular Greek rice dish that I grew up with, Spanakorizo. Its a creamy rice with spinach and tomatoes and a nostalgic childhood dish. They make for a wonderful vegetarian meal or you can add sausage for a heartier protein dish. 

Enjoy xox


2 small buttercup squash, cut in half lengthwise, seeds removed

2 tbsp olive oil

1/2 tsp salt

1/2 tsp fresh ground pepper


2 tbsp. olive oil

1 medium sweet onion, finely diced

4 ripe tomatoes, roughly chopped

1 bunch spinach, roughly chopped

3 cup vegetable stock

11/2 cup long grain rice, rinsed

1 tsp Salt

1/2 tsp fresh ground pepper

tbsps goat feta, crumbled


Preheat oven 375F line baking sheet with parchment paper. Season squash with oil, salt and pepper. Place on baking sheet cut side up and roast for 35 to 40 minutes until squash has softened. Gently scoop up softened squash ensuring you leave squash cups in tacked for stuffing. 

To make rice, in a large sauce pan, heat oil over medium heat.

Add onions and sauté for 5-6 minutes until soften and golden. 

Add  tomatoes and sauté, cook for 5-6 minutes breaking down tomatoes with a spoon until softened and have released their juices. 

Stir in roasted squash, spinach and add vegetable stock. 

Bring to a boil and add rice. Reduce heat to low, cover & cook for 12-15

minutes until liquid has been reduced. 

Turn off heat, remove lid and cover top of pan with a tea towel. Place lid back on top of tea towel and let stand for 5-7 minutes for rice to slightly cool.

 Fluff with fork and season with salt and pepper. Divide rice amongst squash halves and top each with a tbsp of feta. place in oven on broil and bake for a few minutes until feta has slightly melted.


Copyright © 2016 Irene Matys.

All Rights Reserved.

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