Name: 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 sage; 1 medium red onion, diced; 3 cloves garlic, minced; 1 cup mushrooms, diced (150 g, any variety); 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, lightly smashed (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)

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Stuffed Butternut Squash is a hearty, flavorful vegan main dish that’s perfect for holiday dinners, dinner parties, or a cozy fall evening at home. Filled with a savory mixture of chickpeas, mushrooms, spinach, and herbs, then topped with crispy sage and vegan Parmesan, this dish is as visually stunning as it is satisfying. It’s a plant-based centerpiece that everyone at the table will remember.

Why You’ll Love This Recipe

This recipe combines wholesome ingredients with deep, savory flavor and a beautiful presentation. The creamy roasted squash pairs perfectly with the herbed mushroom and chickpea stuffing, creating a balance of textures and rich taste. It’s entirely plant-based, gluten-free, and high in fiber and protein. Whether you’re cooking for vegans or just looking to add more plant-based meals to your menu, this dish is guaranteed to impress.

Stuffed Butternut Squash

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium butternut squash (about 3 lbs or 1 kilo each)
2 tablespoons olive oil
15 fresh sage leaves, or ½ teaspoon dried
1 medium red onion, diced
3 cloves garlic, minced
1 cup mushrooms, diced (any variety)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 cup fresh spinach, chopped
1 (14-ounce) can chickpeas, lightly smashed with a fork
⅓ cup walnuts, finely chopped
1 tablespoon tamari sauce
1 teaspoon sea salt
½ teaspoon black pepper
½ cup butternut squash flesh, reserved from roasted squash
½ cup vegan Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Directions

Preheat the oven to 400°F (200°C).
Cut each butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet.
Drizzle with olive oil and sprinkle with sea salt. Roast for 25–35 minutes, or until the flesh is tender.
Once roasted, remove from the oven and let cool slightly. Scoop out some of the flesh, leaving a ½-inch layer around the edges. Reserve the scooped-out squash for the filling.
In a large skillet over medium heat, add olive oil and toast the sage leaves until crispy (1–2 minutes). Remove and set aside for garnish.
Add the diced red onion to the same skillet and sauté for 3–4 minutes until soft.
Add garlic, mushrooms, rosemary, thyme, salt, and pepper. Cook for 5–7 minutes until the mushrooms are browned and tender.
Add the chopped spinach and cook for about 3 minutes, until wilted.
Stir in smashed chickpeas, chopped walnuts, tamari, and the reserved squash flesh. Mix well and adjust seasoning as needed.
Spoon the stuffing into the squash cavities and gently press it in.
Top each half with vegan Parmesan cheese.
Return to the oven and bake for 10 more minutes, until heated through and golden on top.
Garnish with crispy sage and fresh parsley before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Grain Boost: Add cooked quinoa or brown rice to the stuffing for extra heartiness.
Nut-Free: Omit the walnuts or replace them with sunflower seeds for a nut-free version.
Spicy: Add a pinch of red pepper flakes for a bit of heat.
Cheesy: Use more vegan cheese or add a cheesy sauce drizzle for extra richness.
Different Herbs: Experiment with basil or oregano for a unique twist.
Mini Version: Use acorn squash or smaller squashes for individual portions.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes or until warmed through. You can also microwave individual portions for 2–3 minutes. For freezing, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the stuffed squash up to a day in advance. Assemble everything, then cover and refrigerate. Reheat in the oven before serving.

What kind of mushrooms work best?

Cremini, white button, or portobello mushrooms all work well. You can even use a mix for more flavor.

Is there a substitute for tamari?

You can use soy sauce or coconut aminos in place of tamari.

Can I use canned spinach instead of fresh?

Fresh spinach is recommended for better texture, but frozen (thawed and drained) spinach can also be used in a pinch.

What if I don’t have vegan Parmesan?

You can skip it or substitute with nutritional yeast for a cheesy flavor.

Can I make this without chickpeas?

Yes, substitute lentils or white beans if you prefer.

Do I need to peel the squash?

No, the skin becomes tender after roasting and helps hold the stuffing. It’s also edible.

How do I prevent the squash from being too soft?

Avoid over-roasting. Bake until just fork-tender, so it holds its shape when stuffed.

Can I add dried cranberries or raisins?

Yes, for a touch of sweetness, dried cranberries or raisins work wonderfully in the stuffing.

Is this recipe gluten-free?

Yes, as written, it’s naturally gluten-free. Just be sure your tamari and vegan Parmesan are certified gluten-free if needed.

Conclusion

Stuffed Butternut Squash is the perfect plant-based main dish that combines seasonal ingredients, rich flavors, and elegant presentation. Whether you’re hosting a holiday gathering or just want a comforting weeknight meal, this satisfying and nutritious recipe is sure to impress. It’s a celebration of texture, taste, and everything we love about fall and winter cooking.