I made this stuffed squash on a Tuesday when the veg drawer was looking slightly sad and I couldn’t face another pasta dinner. I’d picked up a few gem squashes from the market (more out of curiosity than a plan), and this recipe saved them from becoming compost. The first time I tried it, I boiled the squash too long—they turned mushy, and stuffing them felt like filling jelly. Not ideal.
Second time around, I nailed the timing. The squash held its shape, the filling had a punch of lemon and mint, and the combo of feta and Parmesan made it feel indulgent without being heavy. If you want something veggie-forward that still feels like proper food—this one delivers.
WHAT MAKES THIS RECIPE SPECIAL
This isn’t your typical soggy veg bake. The stuffing is dry-fried until golden, layered with flavour from garlic, mint, lemon zest, and creamy feta, then topped with a good handful of Parmesan for that crispy finish.
What surprised me? The squash itself becomes this buttery bowl that soaks up all the herby goodness. It’s both the vessel and part of the flavour equation. Also—it’s make-ahead friendly, which is always a win.
INGREDIENTS + WHY THEY MATTER
- Mini squash (4) – I used gem squash; they hold their shape beautifully after boiling.
- Courgette (1, finely diced) – Adds freshness and bulk to the filling.
- Chestnut mushrooms (200g) – Meaty texture, deep flavour once browned.
- Garlic (1 clove) – Rounds everything out. Don’t skip it.
- Lemon zest – Adds brightness that lifts the whole dish.
- Mint (1 tbsp) – Unexpected but so good. Fresh and fragrant.
- Tomatoes (3, deseeded and chopped) – For a bit of juiciness and colour.
- Feta (115g) – Salty, creamy, and melts into the veg.
- Parmesan (55g) – Crisp topping and savoury punch.
MAKING IT YOURS (WITHOUT RUINING IT)
- Want protein? Add cooked quinoa or chickpeas to the filling.
- Swap feta? Goat’s cheese or ricotta both work, but skip the salt—they’re punchy.
- Different herbs? Basil or parsley instead of mint for a more classic feel.
- No round squash? Use halved acorn or even small butternut—just adjust the boiling time.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Squash collapsed | Boiled too long | 8 minutes max, just until fork-tender |
| Filling was soggy | Didn’t fry off the moisture from veg | Cook the mushrooms until browned |
| Feta disappeared | Added while veg was hot | Cool the filling before mixing it in |
| Cheese burnt on top | Left it in too long or oven was too hot | Check at 25 minutes, cover if needed |
HOW TO MAKE MARY BERRY’S GARDENER’S STUFFED SQUASH
Preheat and prep
Heat oven to 200°C (180°C fan). Grease a large roasting tin.
Boil the squash
Slice a sliver off the top and bottom of each squash to help them stand. Halve horizontally and scoop out seeds. Boil for 8 minutes, drain well.
Cook the filling
Fry courgette and mushrooms in oil over high heat for 4–5 minutes until browned. Stir in garlic, lemon zest, mint, and tomatoes. Season and cook for one more minute.
Cool and mix
Transfer veg to a bowl, let it cool slightly, then stir in crumbled feta.
Fill and top
Place squash halves flesh-side up in the roasting tin. Spoon in the filling and top each with Parmesan.
Bake
Bake for 25–30 minutes until the tops are golden and the squash is tender.
TIPS FROM MY KITCHEN
- I always pat the squash dry after boiling to stop the base going soggy.
- I zest the lemon straight into the pan—it keeps the oils fresh and fragrant.
- A quick blitz of olive oil over the top before baking helps crisp the cheese.
- Leftovers are lovely cold with a bit of salad and crusty bread.
STORAGE + SERVING
- Fridge: Keeps for up to 3 days in a sealed container.
- Reheat: 180°C oven for 10–15 mins or microwave on medium for 2–3 mins.
- Serve with: Green salad, couscous, or crusty bread for a full meal.
FREQUENTLY ASKED QUESTIONS
Q: Can I use large squash instead?
A: Yes—just cut into rings or halves and adjust boiling time accordingly.
Q: Is this good for meal prep?
A: Absolutely. Make the filling ahead and prep the squash—assemble and bake when ready.
Q: Can I skip the boiling step?
A: I tested that. The squash stayed too firm. Boiling first makes stuffing and eating much easier.
Q: What’s the best cheese swap for feta?
A: Goat’s cheese gives a lovely tang. If you want milder, try ricotta or even cream cheese with extra seasoning.
Try More Recipes:
- Mary Berry Roasted Butternut Squash Soup
- Mary Berry Butternut Squash Soup Recipe
- Mary Berry Butternut Squash and Lentil Samb
Mary Berry Gardener’s Stuffed Squash
Course: Side DishesCuisine: BritishDifficulty: Easy4
servings15
minutes30
minutes988
kcalMini squash halves packed with a savoury, herby mix of mushrooms, courgette, tomatoes, and creamy feta—topped with golden Parmesan for that irresistible crunch.
Ingredients
4 round mini squash (e.g., gem or acorn)
2 tbsp olive or sunflower oil
1 courgette, finely diced
200g chestnut mushrooms, finely chopped
1 garlic clove, crushed
Zest of 1 small lemon
1 tbsp chopped mint
3 tomatoes, deseeded and chopped
115g feta cheese, crumbled
55g Parmesan cheese, grated
Directions
- Preheat oven to 200°C (180°C fan). Grease a large roasting tin.
- Slice a sliver off top/bottom of squash, cut in half, scoop seeds. Boil 8 mins, drain.
- Fry courgette and mushrooms 4–5 mins. Add garlic, zest, mint, tomatoes—cook 1 min.
- Let mix cool, stir in feta.
- Spoon filling into squash, top with Parmesan.
- Bake for 25–30 mins until golden and tender.
Notes
- Boil squash just until tender, not soft.
- Cool filling before adding feta to keep it chunky.
- Add extra Parmesan if you like it extra crispy on top.