Stuffed Butternut Squash
Stuffed butternut squash is a show-stopping vegan main dish for special occasions! With a savoury herbed mushroom and chickpea stuffing, it’s so delicious and beautiful on the table.
As a vegan, I’m always happy to partake in tasty plant-based side dishes for the holidays (hello, vegan mashed potatoes!), but I know sometimes we still want that centrepiece entree to replace the turkey or ham everyone else is eating. Friends, this stuffed butternut squash is IT. It has a savoury filling that reminds me a little bit of vegan stuffing, but without the bread. The roasted squash is sweet and earthy, while tender mushrooms and crunchy walnuts give the dish nice contrasting textures. I can’t rave about it enough—you’re just going to have to try it, and see what I mean!
Why You’ll Love This Stuffed Butternut Squash Recipe
- An entree worthy of a special occasion. Stuffed butternut squash isn’t exactly a weeknight meal (although if you make it in stages and prep the filling in advance, it definitely could be!), but it’s the kind of recipe you make with love to share with the people you care about.
- No fake meat. I love my homemade vegan turkey recipe, but not everyone wants vegan dishes that replicate meat. I get it! This butternut squash is a celebration of vegan food that’s delicious in its own right, not in comparison to meat-based recipes.
- Easy to customise. While this recipe calls for specific ingredients, you can easily adapt it to fit your taste preferences or dietary restrictions.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Butternut squash – As written, this recipe makes 4 squash halves, but if you’d like, you can use 3 extra-small butternut squash or honeynut squash to make 6 halves.
- Olive oil
- Herbs – Fresh sage leaves, rosemary, and thyme, plus parsley for garnish.
- Red onion and garlic – These infuse flavour into the filling. Shallot or yellow onion can be substituted for the red onion.
- Mushrooms – Use any variety you like.
- Spinach
- Chickpeas – Drain, rinse, and lightly smash canned chickpeas with a fork.
- Walnuts
- Tamari sauce – I like the flavor of tamari sauce but you can also use soy sauce or coconut aminos.
- Sea salt and black pepper
- Vegan Parmesan cheese – Use my homemade vegan Parmesan cheese or store-bought.
How to Make Stuffed Butternut Squash
- Roast the squash. Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the cut sides with olive oil, season with salt, and bake at 400ºF for 25 to 35 minutes, or until tender. Scoop out some of the flesh, leaving a 1/2-inch shell.
- Fry the sage. Heat the oil in a skillet over medium heat. Add the sage leaves and cook until they’re crispy. Remove them from the pan and reserve for later.
- Cook the vegetables. Add the red onion to the pan and cook until softened, then stir in the garlic and mushrooms. Add the herbs, salt, and pepper and cook until the mushrooms are browned and release their juices.
- Finish the filling. Stir in the spinach; once it wilts, add the chickpeas, walnuts, tamari, and butternut squash flesh. Season to taste.
- Bake. Divide the filling into the squash shells and top with vegan Parmesan. Bake for 10 minutes, or until the tops are golden.
- Serve. Garnish with parsley and the crispy sage leaves, then serve.
Tips and Variations
- Pack the stuffing tightly. Pile the stuffing into the squash, then use the back of a spoon to push it down and pile in some more.
- Consider other add-ins for the stuffing. Swap the walnuts for pecans, or add dried cranberries or cherries for a touch of sweetness. You can use lentils or white beans instead of chickpeas, or add your favourite vegan sausage.
- Try a different squash variety. While this recipe calls for butternut squash, you can also use acorn squash, kabocha, delicata, etc.
What to Serve With Stuffed Butternut Squash
Serve this stuffed butternut squash with a salad like this kale apple and chickpea salad with vegan feta. It would be tasty with cranberry orange sauce spooned over the top, or use my vegan butter recipe and make brown butter with it to serve alongside the squash. A side of maple Brussels sprouts would be delicious as well!
How to Store and Reheat Leftovers
- Refrigerator: Store leftover stuffed squash in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store leftovers in a freezer-safe container or bag. It will keep well in the freezer for up to 2 months. Thaw it in the refrigerator before reheating.
- Reheat: To reheat, place the stuffed squash on a baking sheet and bake at 350°F until heated through. The microwave also works, but it’s more prone to heating unevenly; you may want to cut it into a few pieces for more even reheating.
Enjoy friends! If you make this stuffed butternut squash recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Stuffed Butternut Squash
Ingredients
- 2 medium butternut squash, about 3 lbs (1 kilo each)
- 2 tablespoons olive oil, 30 ml
- 15 fresh sage leaves, or ½ teaspoon dried
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, diced (any variety), 150 g
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 cup fresh spinach, chopped, 80 g
- 1 (14-ounce) can chickpeas, smashed lightly with a fork, 425g
- ⅓ cup walnuts, finely chopped
- 1 tablespoon tamari sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup butternut squash flesh, scooped from the roasted squash, 120g
- ½ cup vegan Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet.
- Drizzle with a bit of olive oil and sprinkle with sea salt. Roast in the preheated oven for about 25-35 minutes, or until tender.
- Once the squash is done roasting, remove it from the oven and let it cool slightly. To make room for the filling, scoop out some of the squash flesh, leaving about a ½-inch layer all the way around the interior. Reserve the scooped out flesh for later use.
- In a large skillet, heat the olive oil over medium heat. Add fresh sage leaves and toast until crispy, about 1-2 minutes. Remove from the pan and save for serving. If using dried sage, add it together with the rest of the herbs later.
- To the same pan add the diced red onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and diced mushrooms to the skillet. Add the sage, rosemary, thyme, sea salt, and black pepper. Sauté for another 5-7 minutes until the mushrooms are browned and have released their moisture.
- Add chopped spinach and cook until it wilts, about 3 minutes.
- Stir in the smashed chickpeas, chopped walnuts, tamari sauce and the scooped-out butternut squash flesh. Taste and add more salt and pepper if needed.
- Carefully spoon the filling into each half of the butternut squash, packing it slightly.
- Sprinkle with vegan Parmesan.
- Return the stuffed squash to the oven and bake for an additional 10 minutes until heated through and golden on the top.
- Garnish with fresh parsley and crispy sage before serving.
Notes
- Refrigerator: Store leftover stuffed squash in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store leftovers in a freezer-safe container or bag. It will keep well in the freezer for up to 2 months. Thaw it in the refrigerator before reheating.
- Reheat: To reheat, place the stuffed squash on a baking sheet and bake at 350°F until heated through. The microwave also works, but it’s more prone to heating unevenly; you may want to cut it into a few pieces for more even reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
