Stuffed Butternut Squash – Loving It Vegan
This roasted stuffed butternut squash is filled with quinoa and veggies and roasted to perfection. Serve drizzled with cashew cream for an ideal plant-based most important course or facet.
This stuffed squash makes the very best consolation meals! It’s heat, cozy, comforting and satisfying. It’s additionally very easy and all the time a crowd-pleaser.
It makes an ideal vacation or special day most important course or facet but it surely’s additionally great on an everyday Wednesday night time.
It’s gluten free, and might simply be nut-free as properly and it’s made with easy, scrumptious, healthful elements. You may even make the filling and roasted squash the day earlier than after which merely assemble, bake and serve if you want it!
And when you love nourishing and scrumptious vegan butternut squash recipes then you definately’ll additionally love our vegan butternut squash mac and cheese and vegan butternut squash soup.
Components You’ll Want For Quinoa Stuffed Butternut Squash:
Ingredient Notes
- Butternut squash – we used two massive butternut squash. Every entire butternut squash needs to be within the area of two ½ kilos (1.1 kg) and 5 kilos/2.2kg for each butternut squash collectively, earlier than slicing in half and eradicating the seeds. It doesn’t should be precisely that dimension, simply within the area of that dimension. Should you can’t discover massive butternut squash then use smaller squash that collectively add as much as a complete of round 5 kilos earlier than slicing and eradicating the seeds.
- Cremini mushrooms – are also called child bellas or portobellini mushrooms. You too can use white button mushrooms or sliced portobello mushrooms.
- Pecan nuts – are great for including crunch to this recipe! You would change for walnuts or omit the nuts fully for a nut-free choice.
- Quinoa – could possibly be switched for wild rice or brown rice, however we love quinoa on this recipe.
- Soy sauce – could be switched for tamari for gluten free.
How To Make Stuffed Butternut Squash
You’ll discover full directions and measurements within the recipe card on the backside of the submit. This can be a abstract of the method to go together with the method images.
Roasted Butternut Squash:
- Minimize the ends off either side of the squash so that you’ve got a flat floor on both finish. Then stand the butternut squash in your slicing board, with the underside half flat on the board. Rigorously lower it in half lengthwise and scoop out the seeds.
- Scrape the tops of the butternut squash with a fork after which brush on olive oil.
- Sprinkle oregano, dried basil, sea salt and floor black pepper excessive of the butternut squash halves.
- Bake within the oven at 400°F for 50-60 minutes till tender all through when pierced with a fork.
Chef’s Tip: You may eat the squash pores and skin. The pores and skin helps maintain all the pieces collectively whereas it bakes, and the squash is roasted lengthy sufficient in order that the pores and skin is tender and roasted and scrumptious! So don’t peel your squash.
Quinoa Filling:
- Whereas the butternut squash is roasting, cook dinner your quinoa based on package deal directions or as per your most well-liked methodology.
- Our favourite methodology for cooking quinoa is to put ½ cup quinoa and 1 cup water right into a pot and produce to the boil. Cut back warmth to low, cowl and simmer till tender and a lot of the liquid has been absorbed (~15 minutes). As soon as cooked, fluff with a fork.
- Warmth a pan over medium warmth. Add olive oil, crushed garlic, sliced mushrooms and chopped crimson and yellow bell peppers and sauté till the veggies are softened.
- Add chopped pecans, sliced cherry tomatoes and chopped inexperienced onions and sauté for a couple of minutes till properly mixed.
- Add chopped child spinach and stir in till simply wilted.
- Take away from warmth.
- Add soy sauce (or tamari if gluten-free), maple syrup, olive oil, lemon juice and garlic powder to a measuring jug and whisk collectively.
- Add cooked quinoa to a mixing bowl together with the cooked veggies, pour over the sauce and toss collectively.
Assembling:
- When the butternut squash is cooked and fork tender, take away from the oven and stuff it with the quinoa filling.
- Return to the oven to bake at 400°F for a ultimate 10 minutes.
Chef’s Tip: There is no such thing as a must take away any of the cooked butternut flesh to create space for the filling. Add quinoa filling to the hole a part of the butternut squash however then additionally simply pile it on high all the best way down the ‘neck’ of the squash.
- Serve with a drizzle of cashew cream, chopped cilantro and lemon wedges.
Serving Strategies
A drizzle of cashew cream, a sprinkle of contemporary chopped cilantro and a few lemon wedges on the facet make this meal come collectively superbly!
Our tahini sauce additionally makes a terrific choice for the drizzle excessive and it’s excellent if you wish to maintain the meal nut-free.
Should you’re serving it as a most important course then it pairs superbly with vegan mashed potatoes and vegan gravy. Should you’re serving it as a facet for a special day then it might be superb alongside vegan turkey roast, vegan ham roast or vegan nut roast.
Make Forward and Storing Suggestions
Make forward: This stuffed butternut squash works nice as a make-ahead choice. You may put together the squash and the filling the day earlier than and retailer them individually within the fridge. Then merely stuff the butternut squash and bake it at 400°F for quarter-hour till heated by way of after which serve.
Storing: Leftover stuffed squash could be saved in a sealed container within the fridge for 4-5 days. Reheat within the oven at 400°F for quarter-hour till heated by way of.
Extra Scrumptious Butternut Squash Recipes
- Vegan Butternut Squash Soup
- Vegan Butternut Squash Mac and Cheese
- Roasted Butternut Squash Salad
- Butternut Squash Curry
- Roasted Butternut Squash Hummus
- Thai Butternut Squash Soup
Did you make this recipe? You should definitely go away a remark and score beneath!
Stuffed Butternut Squash
This roasted stuffed butternut squash is filled with quinoa and veggies and roasted to perfection. Serve drizzled with cashew cream for an ideal plant-based most important course or facet.
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Fee
Servings: 4
Energy: 529kcal
Components
Roasted Butternut Squash:
Forestall your display from going darkish
Directions
Roasted Butternut Squash:
Preheat the oven to 400°F (200°C).
Minimize the ends off either side of the squash so that you’ve got a flat floor on both finish. Then stand the butternut squash in your slicing board, with the underside half flat on the board. Rigorously lower it in half lengthwise and scoop out the seeds.
Scrape the tops of the butternut squash with a fork after which brush on olive oil.
Sprinkle oregano, dried basil, sea salt and floor black pepper excessive of the butternut squash halves.
Bake within the oven for 50-60 minutes till tender all through when pierced with a fork.
Quinoa Filling:
Whereas the butternut squash is roasting, cook dinner your quinoa based on package deal directions or as per your most well-liked methodology. Our favourite methodology for cooking quinoa is to put ½ cup quinoa and 1 cup water right into a pot and produce to the boil. Cut back warmth to low, cowl and simmer till tender and a lot of the liquid has been absorbed (~15 minutes). As soon as cooked, fluff with a fork.
Warmth a pan over medium warmth. Add olive oil, crushed garlic, sliced mushrooms and chopped crimson and yellow bell peppers and sauté till the veggies are softened.
Add chopped pecans, sliced cherry tomatoes and chopped inexperienced onions and sauté for a couple of minutes till properly mixed.
Add chopped child spinach and stir in till simply wilted. Take away from warmth.
Add soy sauce (or tamari if gluten-free), maple syrup, olive oil, lemon juice and garlic powder to a measuring jug and whisk collectively.
Add cooked quinoa to a mixing bowl together with the cooked veggies, pour over the sauce and toss collectively.
Assembling:
When the butternut squash is cooked and fork tender, take away from the oven and stuff it with the quinoa filling. There is no such thing as a must take away any of the cooked butternut flesh to create space for the filling. Add quinoa filling to the hole a part of the butternut squash however then additionally simply pile it on high all the best way down the ‘neck’ of the squash.
Return to the oven to bake for a ultimate 10 minutes.
Serve with a drizzle of cashew cream, chopped cilantro and lemon wedges.
Notes
- Butternut squash – we used two massive butternut squash. Every entire butternut squash was round 2 ½ kilos (1.1 kg) and 5 kilos/2.2kg for each butternut squash collectively (earlier than slicing in half and eradicating the seeds). Should you can’t discover massive butternut squash then use smaller squash that collectively add as much as round 5 kilos earlier than slicing and eradicating the seeds.
- Don’t peel the squash: You may eat the squash pores and skin. The pores and skin helps maintain all the pieces collectively whereas it bakes, and the squash is roasted lengthy sufficient in order that the pores and skin is tender and roasted and scrumptious! So don’t peel your squash.
- Gluten-free: Merely change the soy sauce for tamari or a gluten free soy sauce to make this meal fully gluten-free.
- Nut-free: Omit the pecans and drizzle our tahini sauce excessive for a nut-free choice.
- Make forward: This stuffed butternut squash works nice as a make-ahead choice. You may put together the squash and the filling the day earlier than and retailer them individually within the fridge. Then merely stuff the butternut squash and bake it at 400°F for quarter-hour till heated by way of after which serve.
- Storing: Leftover stuffed squash could be saved in a sealed container within the fridge for 4-5 days. Reheat within the oven at 400°F for quarter-hour till heated by way of.
Vitamin
Serving: 1Serve | Energy: 529kcal | Carbohydrates: 75g | Protein: 11g | Fats: 25g | Saturated Fats: 3g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 16g | Sodium: 542mg | Potassium: 1974mg | Fiber: 12g | Sugar: 18g | Vitamin A: 42587IU | Vitamin C: 191mg | Calcium: 254mg | Iron: 6mg
