Golden Vegan Stuffed Butternut Squash Recipe: Cozy Fall Magic

Crafting a delightful vegan stuffed butternut squash promises a culinary adventure that will spark your imagination.

Nutty roasted squash becomes a canvas for vibrant plant-based ingredients.

Mediterranean herbs and spices dance through the filling, creating layers of complex flavors.

Quinoa and black beans provide hearty protein while colorful vegetables add texture and nutrition.

Roasting brings out natural sweetness in the squash, caramelizing its edges into golden-brown perfection.

Fresh herbs sprinkled on top add a bright, aromatic finish that makes this dish truly special.

You’ll fall in love with this simple yet sophisticated meal that proves plant-based cooking can be incredibly satisfying and delicious.

Highlights of Vegan Stuffed Butternut Squash

• Packed with protein-rich quinoa, fiber-filled chickpeas, and vitamins from spinach, this recipe delivers a wholesome meal that nourishes your body.
• Minimal ingredients and straightforward steps make this dish perfect for busy home cooks, with most of the time spent effortlessly roasting in the oven.
• Easily adaptable recipe allows swapping ingredients based on dietary preferences or pantry availability, making it a versatile option for different taste buds.
• Combines bold ingredients like sun-dried tomatoes, walnuts, and herbs to create a delicious vegan meal that doesn't compromise on taste or satisfaction.

What’s Inside Vegan Stuffed Butternut Squash

• Butternut Squash: A hearty winter squash that serves as the delicious vessel for the savory stuffing.
• Quinoa: A protein-packed, gluten-free grain that provides a nutritious base for the stuffing.
• Chickpeas: A protein-rich legume that adds texture and substance to the stuffing.

• Garlic, Thyme, Rosemary: Aromatic herbs and spices that bring depth and warmth to the dish.
• Sun-Dried Tomatoes: Intensely flavored tomatoes that add a tangy and slightly sweet element to the stuffing.
• Nutritional Yeast: A cheesy-flavored supplement that provides a rich, savory taste for vegan dishes.

• Olive Oil, Salt, Pepper: Essential seasonings that enhance the overall flavor and help with cooking.
• Spinach: A nutrient-dense leafy green that adds color and nutritional value to the stuffing.
• Walnuts: Crunchy nuts that contribute a rich, earthy texture to the dish.
• Lemon Juice: A bright, acidic ingredient that helps balance the flavors of the stuffing.

Cooking Vegan Stuffed Butternut Squash Step by Step

Step 1: Prepare the Squash

Slice the butternut squash lengthwise and remove the seeds.

Drizzle the cut surfaces generously with olive oil and sprinkle with salt and black pepper.

Place the halves cut-side down on a baking sheet lined with parchment paper.

Slide into a preheated oven at 400F and roast until the squash becomes fork-tender and caramelized around the edges.

Step 2: Create Vibrant Stuffing

Heat olive oil in a large skillet over medium heat.

• Minced garlic
• Fresh spinach leaves
• Cooked quinoa
• Chickpeas
• Chopped sun-dried tomatoes
• Crushed walnuts
• Fresh thyme
• Rosemary

Sauté the mixture until spinach wilts and ingredients blend beautifully.

Squeeze fresh lemon juice and sprinkle nutritional yeast for extra flavor.

Season with salt and pepper.

Step 3: Combine and Stuff

Carefully scoop out some soft squash flesh, leaving a sturdy border.

Mix the scooped squash with the prepared stuffing.

Generously fill the squash boats with the colorful mixture.

Step 4: Final Baking

Return the stuffed squash to the oven.

Bake for an additional 10-15 minutes until the top turns golden and the filling is heated throughout.

Remove and let cool slightly before serving.

Tips for Vegan Stuffed Butternut Squash Success

• Cut squash exactly in half lengthwise for even cooking and beautiful presentation. Use a sharp knife and steady cutting surface for safety.
• Toast walnuts in a dry skillet before adding to stuffing to release rich, nutty aromatics and enhance overall taste profile.
• Add splash of vegetable broth if stuffing mixture seems dry to maintain moisture and prevent burning during final roasting stage.
• Replace chickpeas with lentils or white beans for alternative protein sources if desired, keeping recipe flexible and adaptable.
• Garnish with fresh herbs like parsley or chives right before serving to add bright color and fresh flavor burst.

Storing and Warming Vegan Stuffed Butternut Squash

• Transfer leftover stuffed butternut squash to an airtight container and refrigerate within 2 hours of cooking. Keep fresh for 3-4 days, ensuring the container is sealed tightly to maintain moisture and prevent flavor loss.
• Wrap individual stuffed squash halves in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 months. Avoid adding any extra liquid that might cause freezer burn.
• Place stuffed squash on a microwave-safe plate, cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even warming. Let stand for 1 minute before serving.
• Preheat oven to 350F (175C). Place stuffed squash in a baking dish, cover with aluminum foil to prevent drying. Warm for 15-20 minutes until heated completely through. Remove foil during the last 5 minutes for a crispy top.

Side Ideas for Vegan Stuffed Butternut Squash

• Complement with Crisp White Wine: Select a refreshing sauvignon blanc or pinot grigio that balances the nutty, earthy flavors of the squash and highlights its herbal thyme and rosemary notes.
• Match with Zesty Salad: Create a light mixed green salad with citrus vinaigrette to cut through the richness of the squash and provide a tangy, fresh counterpoint to the dense, hearty stuffing.
• Enhance with Herbal Tea: Brew a warming chamomile or sage tea that echoes the recipe's herbal undertones and provides a soothing, complementary beverage that cleanses the palate after the robust meal.
• Add Rustic Bread Pairing: Serve with a crusty whole grain sourdough to soak up the squash's juices and add a delightful textural contrast to the soft, creamy butternut and quinoa filling.

Variations of Vegan Stuffed Butternut Squash

• Gluten-Free Option: Replace quinoa with rice or gluten-free grain like millet for celiac or gluten-sensitive individuals.
• Nut-Free Adaptation: Swap walnuts with sunflower seeds or pumpkin seeds to accommodate nut allergies while maintaining crunch and nutrition.
• Protein-Packed Alternative: Substitute chickpeas with black beans, lentils, or tofu crumbles for different protein sources and flavor profiles.
• Low-Carb Version: Use cauliflower rice instead of quinoa and reduce overall carbohydrate content while maintaining vegetable-based stuffing integrity.

FAQs

• Are the ingredients in this recipe easy to find?

Yes, most ingredients like butternut squash, quinoa, chickpeas, spinach, and herbs are readily available in grocery stores, health food stores, and even regular supermarkets. Specialty items like nutritional yeast can be found in health food sections.

• Is this recipe suitable for people with dietary restrictions?

Absolutely! This vegan stuffed butternut squash is naturally gluten-free, dairy-free, and can be easily adapted for nut-free diets by omitting walnuts. It’s packed with plant-based protein from quinoa and chickpeas.

• Can I prepare this recipe ahead of time?

You can roast the squash and prepare the stuffing mixture in advance. Store them separately in the refrigerator and assemble and reheat just before serving. This makes it a great option for meal prep or entertaining.

• How nutritious is this dish?

This recipe is incredibly nutritious, offering a balanced meal with complex carbohydrates from squash and quinoa, plant-based protein from chickpeas, healthy fats from walnuts, and a variety of vitamins and minerals from vegetables and herbs.

Stuffed Butternut Squash Recipe

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4.7 from 24 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Hearty stuffed butternut squash brings Mediterranean flavors to your autumn table, blending roasted squash with herbed quinoa and creamy feta. Savory ingredients dance together, creating a comforting meal you’ll crave on cool evenings.

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Ingredients

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Main Ingredients:

• 2 medium butternut squashes, halved and seeded
• 1 cup (240 ml) cooked quinoa
• 1 cup (240 ml) cooked chickpeas
• 1/2 cup (120 ml) chopped spinach
• 1/4 cup (60 ml) chopped sun-dried tomatoes
• 1/4 cup (60 ml) chopped walnuts

Herbs and Aromatics:

• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 2 cloves garlic, minced

Seasoning and Finishing Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• Salt, to taste
• Pepper, to taste

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Instructions

1. Prepare the butternut squash by halving it lengthwise and removing seeds. Drizzle with olive oil, then generously sprinkle salt and pepper across the cut surfaces at 400F (200C) for 30-40 minutes until fork-tender.
2. While squash roasts, create the vibrant stuffing mixture. Sauté minced garlic in a skillet until fragrant, then incorporate fresh spinach and cook until wilted.
3. Combine the sautéed spinach with quinoa, chickpeas, chopped sun-dried tomatoes, roughly crushed walnuts, and aromatic herbs like thyme and rosemary.
4. Enhance the stuffing with a splash of lemon juice and nutritional yeast, seasoning with additional salt and pepper to develop complex flavors.
5. Remove roasted squash from oven and carefully excavate some interior flesh, creating a robust vessel for the stuffing mixture.
6. Gently fold the extracted squash into the prepared stuffing, ensuring even distribution of ingredients and textures.
7. Generously fill each squash half with the herbed mixture, pressing down slightly to compact the stuffing.
8. Return stuffed squash to the oven for a final 10-15 minute roasting, allowing the top to turn golden and ingredients to meld together completely.

Notes

• Toast nuts beforehand to enhance their nutty flavor and create a crunchier texture in the stuffing.
• Use fresh herbs like thyme and rosemary for maximum aromatic impact, chopping them finely to distribute evenly.
• Customize the stuffing by swapping quinoa with other grains like bulgur or couscous for varied nutritional profiles and textures.
• Check squash tenderness by piercing with a fork; it should slide in smoothly without resistance during roasting.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 4 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 0 mg