why make this recipe
Vegan Stuffed Butternut Squash is not only delicious but also a healthy meal option for everyone. It offers a wonderful mix of flavors and textures that satisfy your taste buds. The combination of quinoa and chickpeas packs a protein punch, while the butternut squash provides essential vitamins and minerals. This recipe is perfect for a cozy dinner, holiday gatherings, or an impressive dish to share with friends. Plus, it’s entirely plant-based, making it suitable for vegans and vegetarians alike!
how to make Vegan Stuffed Butternut Squash
Ingredients:
- 2 medium butternut squashes, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1/2 cup chopped spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped walnuts
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
Directions:
- Preheat the oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped spinach, and sauté until the spinach wilts.
- Add the cooked quinoa, chickpeas, sun-dried tomatoes, walnuts, thyme, rosemary, lemon juice, and nutritional yeast to the skillet. Stir to combine and season with salt and pepper.
- Once the squash is roasted, carefully scoop out some of the flesh, leaving a border around the edges. Mix the scooped squash with the stuffing mixture.
- Fill the squash halves with the stuffing. Return the stuffed squash halves to the oven and bake for another 10-15 minutes until everything is heated through and golden.
how to serve Vegan Stuffed Butternut Squash
Serve the Vegan Stuffed Butternut Squash warm, right out of the oven. It makes a beautiful centerpiece on any plate. For an extra touch, you can drizzle a little more olive oil or sprinkle more nutritional yeast on top before serving. Pair it with a fresh salad or some steamed vegetables for a complete meal.
how to store Vegan Stuffed Butternut Squash
If you have leftovers, store the stuffed butternut squash in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze the stuffed squash. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in the oven or microwave.
tips to make Vegan Stuffed Butternut Squash
- Make sure to roast the squash until it is tender but not mushy, as this will help it hold its shape when stuffed.
- You can use any nuts or seeds you have on hand, instead of walnuts.
- For extra flavor, consider adding spices like cumin or smoked paprika to the stuffing mixture.
- Feel free to adjust the vegetables in the filling based on your taste preferences or what you have in your pantry.
variation
You can try different grains like brown rice or couscous instead of quinoa. Add your favorite veggies like bell peppers or zucchini for extra nutrition. For those who enjoy a bit of spice, incorporate some diced jalapeños or a pinch of cayenne pepper into the stuffing.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare the stuffing a day in advance and store it in the fridge. Just stuff the squash and bake it when you’re ready to serve.
2. Is this dish gluten-free?
Yes, Vegan Stuffed Butternut Squash is gluten-free, as it uses quinoa and chickpeas. Be sure to check all ingredient labels if you have gluten sensitivities.
3. Can I substitute the butternut squash with another type of squash?
Absolutely! Acorn squash or pumpkin can work as great substitutes for butternut squash in this recipe. Adjust cooking times as needed based on the type of squash you use.
Vegan Stuffed Butternut Squash
Delicious and healthy stuffed butternut squash filled with quinoa, chickpeas, and vegetables, perfect for any occasion.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium butternut squashes, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1/2 cup chopped spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped walnuts
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped spinach, and sauté until the spinach wilts.
- Add the cooked quinoa, chickpeas, sun-dried tomatoes, walnuts, thyme, rosemary, lemon juice, and nutritional yeast to the skillet. Stir to combine and season with salt and pepper.
- Once the squash is roasted, carefully scoop out some of the flesh, leaving a border around the edges. Mix the scooped squash with the stuffing mixture.
- Fill the squash halves with the stuffing. Return the stuffed squash halves to the oven and bake for another 10-15 minutes until everything is heated through and golden.
Notes
Serve warm, optionally drizzled with olive oil or sprinkled with nutritional yeast. Great paired with a fresh salad or steamed veggies. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg