Description
Stuffed butternut squash is a hearty and flavorful vegan main dish perfect for holidays or special occasions. Filled with a savory mix of mushrooms, chickpeas, spinach, herbs, and walnuts, it’s both nutritious and comforting.
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)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place halves cut side up on a baking sheet.
- Drizzle with a bit of olive oil and sprinkle with sea salt. Roast for 25–35 minutes, or until tender.
- Once roasted, remove squash from oven and cool slightly. Scoop out some flesh to leave a ½-inch border inside. Reserve ½ cup of scooped flesh for the filling.
- Heat olive oil in a large skillet over medium heat. Add sage leaves and toast until crispy (1–2 minutes). Remove and set aside for garnish.
- In the same pan, add diced red onion and sauté for 3–4 minutes until translucent.
- Add garlic, mushrooms, rosemary, thyme, salt, and pepper. Cook for 5–7 minutes until mushrooms are browned and soft.
- Add chopped spinach and cook until wilted, about 3 minutes.
- Stir in smashed chickpeas, chopped walnuts, tamari, and reserved squash flesh. Mix well and adjust seasoning if needed.
- Spoon the filling into each squash half, packing slightly. Top with vegan Parmesan.
- Return to oven and bake for another 10 minutes until heated through and golden on top.
- Garnish with crispy sage leaves and fresh parsley before serving.
Notes
- Use a spoon to gently scoop squash flesh for easier stuffing.
- Leftover filling can be served over rice or grains.
- Can be made ahead and reheated before serving.
- Customize the stuffing with cranberries or wild rice for variation.
