Roasted Butternut Squash Stuffed with Kefta and Couscous

Name: Roasted Butternut Squash Stuffed with Kefta and Couscous
Cook time: 45 min
Yield: 6
Ingredients: 1 cup (240 ml) plain full-fat strained (Greek-style) yogurt; 1 tablespoon (15 ml) freshly squeezed lemon juice from one lemon; 1 tablespoon (15 ml) olive oil; 1 clove garlic, minced or grated; 1/2 cup lightly packed flat-leaf parsley leaves and tender stems, finely chopped; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 medium butternut squash (about 2 1/2 pounds; 1.13 kg); 2 tablespoons (30 ml) olive oil; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 pound ground beef, lamb, or a mixture (or plant-based substitute); 1 small onion (about 4 ounces; 113 g), finely chopped (about 1/2 cup chopped); 3 tablespoons (45 ml) olive oil; 3 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons sweet paprika; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon freshly ground black pepper; 2 cups cooked couscous; 1/2 cup lightly packed cilantro leaves and tender stems, finely chopped; 1/2 cup lightly packed flat-leaf parsley leaves and tender stems, finely chopped; 1/3 cup golden raisins or chopped dried apricots; 1/3 cup roasted almonds, chopped

Why It Works

Crosshatching the squash lets oil and spices seep deeper into the flesh, helps it cook evenly, and creates more surface area for caramelization.
Cooking the filling on the stovetop while the squash roasts in the oven ensures both elements finish at the same time, so everything is hot, flavorful, and ready to serve together.

This roasted stuffed squash is a hearty, satisfying dinner that looks like you spent all day on it—but in truth, the oven handles most of the work. Its showstopping presentation makes it ideal as a filling main for chilly weekend gatherings, yet it’s easy enough to pull off on a Wednesday night.

Butternut squash halves stuffed with couscous herbs and spiced mixture presented on a plate — Serious Eats / Vy Tran

The inspiration for this dish comes from the flavors of Moroccan kefta—spiced ground meat mixed with herbs like parsley and cilantro, garlic, paprika, and cumin—reimagined here as a one-pan filling. Instead of shaping the meat into patties (which is how kefta is often served), I sauté ground meat—beef, lamb, a combination, or even vegetarian crumbles—with aromatics, then fold in fluffy couscous, toasted almonds, and golden raisins. The mixture is deeply savory, warmly spiced, and just a little sweet, perfect for spooning into roasted butternut squash that's caramelized and tender enough to eat straight from the shell.

The key to achieving tender, caramelized, flavorful squash lies in seasoning and timing. Before it even hits the oven, I score the cut sides of the squash in a shallow crosshatch pattern. The tiny cuts let the oil and spices seep deeper into the flesh, helping the squash cook more evenly and creating more surface area for caramelization.

Two roasted squash halves stuffed with couscous and spices on a serving plate — Serious Eats / Vy Tran

The key to achieving tender, caramelized, flavorful squash lies in seasoning and timing. Before it even hits the oven, I score the cut sides of the squash in a shallow crosshatch pattern. The tiny cuts let the oil and spices seep deeper into the flesh, helping the squash cook more evenly and creating more surface area for caramelization.

I rub the scored squash with olive oil, salt, cumin, and sweet paprika—the spices bloom in the oven's heat and the mixture forms a savory, golden crust that complements the sweet flesh. As the squash roasts, the edges brown and the natural sugars concentrate, giving it a rich, buttery sweetness that perfectly balances the warmly spiced kefta filling.

While the squash roasts, the kefta-couscous mixture cooks on the stovetop so both components finish at the same time, ready to be brought together while everything's hot and fragrant. To finish, I spread a generous layer of garlicky, herb-flecked yogurt sauce underneath and over the squash. The herby yogurt sauce adds a bright, fresh finish that balances the rich meat filling, turning what could be a heavy meal into something vibrant.

The result is a complete, filling meat that's sweet and savory, creamy and crunchy, and rich but never overwhelming.