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Balsamic Roasted Vegetables Stuffed Squash

Servings: 6


  • 3 acorn, confetti or delicata about 1 pound each
  • 1 large red onion chopped large
  • 1 1/2 cups carrots chopped
  • 1 1/2 cups zucchini chopped
  • 1 pound eggplant peeled, cut into small cubes
  • 1/4 cup olive oil
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon dried basil
  • 1 tablespoon garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup balsamic vinegar reduced by half or more, to a syrup
  • fresh parsley chopped, for garnish on top


  • For the squash, preheat oven to 375 degrees.
    Cut squash length wise, remove seeds.
    Lightly rub 1 teaspoon olive oil on flesh side.
  • Place squash flesh-side down on a parchment or foil lined baking sheet pan.
    Bake until tender, about 30 - 45 minutes. This can be done up to four days in advance if desired.
  • For the vegetables, preheat oven to 425°F.
    Line sheet pan with foil or parchment paper.
  • Toss vegetables with olive oil, salt and place on sheet pan.
    Cook until vegetables are tender and nicely browned, about 30-35 minutes, stirring occasionally. To speed up the cooking process, cook vegetables on two sheet pans, on a single layer.
  • While vegetables are cooking, warm up squash halves if they are cold.
    Remove vegetables from oven and toss with basil, garlic, and red pepper flakes (optional).
  • Gently scoop out cooked squash from skin, keeping skin intact, and add to vegetables. Mix well.
    Portion cooked vegetable mixture into squash halves.
    Drizzle with balsamic reduction, serve.