Crab Waldorf Stuffed Butternut Squash

Sometimes presenting a classic in a new way is creates an exciting new dish. That and the addition of some of crab meat makes it memorable. Take a classic Waldorf salad, add some crab and fill up a ring shaped cup of slow roasted butternut squash and your guests will say WOW!

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m


  • 1 pound Crab Meat
  • 1 Butternut Squash, peeled (more cylindrical shape works better, see below)
  • Salt & Black Pepper to Taste
  • ½ TBS Tarragon, chopped
  • 1 TBS White Sugar
  • 2 TBS Plain Greek Yogurt
  • 2 TBS Mayonnaise
  • 1 TBS Lemon Juice
  • ½ TBS Dijon Mustard
  • ¼ Cup Walnut, chopped
  • 2 TBS Parsley, chopped
  • 1 Apple, peeled, cored and small dice
  • ½ Cup Seedless Grapes, small dice
  • ½ Cup Celery, small dice
  • 1 TBS EVOO


  1. Preheat oven to 350⁰. Cut the butternut squash into 2-3” pieces and use two ring cutters to punch into hollow cylinders. Lightly coat with EVOO and season with salt and pepper, place on parchment lined baking sheet. Roast for 20-25 minutes until soft, but holding form. For the dressing combine the mayonnaise, yogurt, lemon juice, tarragon, mustard and sugar in a small bowl. In a large bowl add the celery, grapes, apple, parsley and walnuts. Add the dressing and toss to coat. Add the crab meat and gently fold to combine. Remove the butternut squash and allow to cool. Fill the “cups” with the crab salad and serve.

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