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.

Overhead view of stuffed butternut squash ingredients - 2

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

Roasted butternut squash halves on baking sheet - 3

Roast the 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.

Red onion, mushrooms, and herbs in pan - 4

Cook vegetables and seasonings.

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.

Stuffed butternut squash before adding vegan parmesan - 5

Add filling to shells.

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.

Vegan stuffed butternut squash on sheet pan - 6

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!

Vegan stuffed butternut squash on platter - 7

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.

More Butternut Squash Recipes

Butternut Squash Ravioli
Hasselback Butternut Squash
Butternut Squash Soup
Butternut Squash Mac and Cheese (Vegan)
Vegan Butternut Squash and Apple Soup

Stuffed butternut squash next to forkful of filling - 8

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, 425 g
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, 120 g
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. If you have larger butternut squashes than listed, you will need to roast it longer (please refer to the video).
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 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.

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, 425 g
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, 120 g
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. If you have larger butternut squashes than listed, you will need to roast it longer (please refer to the video).
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 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.

Video

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.

Nutrition

Stuffed Butternut Squash https://jessicainthekitchen.com/stuffed-butternut-squash/ December 13, 2024

Here are 25 incredible vegan Christmas recipes for the most delicious holiday ever! From brunch to dinner and dessert, you’re covered!

6 images representing Vegan Christmas Recipes - 10

When I say I am counting down to Christmas, I mean like, timer on my phone counting down. Not only is it my favourite holiday, but I’m looking forward to a well-needed break! And, am I also looking forward to these vegan Christmas recipes ? Yep, that too!

Every Christmas, for as long as I can remember, we’ve gathered in one place as a family, had Christmas brunch, then opened gifts afterwards. And then, of course, we have Christmas dinner in the evening—after spending the afternoon snacking and enjoying Christmas punch . What about you?

My Favourite Vegan Christmas Recipes

Fast forward many years later, and a few more holiday traditions, I still look forward to that Christmas breakfast, and that special Christmas dinner. Today I want to share some of those special recipes with you by giving you a sneak peak of all my current vegan holiday favourites. These dishes will appeal to everyone in your family (vegan and traditional diets alike) and bring lots of joy filled memories.

Looking for more in-season recipe ideas? Check out these collections: