This Vegan Stuffed Butternut Squash is an easy, fall dinner or side dish that is loaded with cozy, flavors and is very easy to make! Gluten free too!
PIN Vegan Stuffed Butternut Squash
The other day I asked Mr. FFF what my skills in the kitchen were and you know what he said?
“Is squash a skill?”
Um. Nope, nope it’s not. But this also goes to show you just how much squash I eat.
I love squash of all types. My “go to” is USUALLY kabocha squash. Sometimes in the form of roasted kabocha squash or kabocha squash soup. But also, really into spaghetti squash casseroles or simple Instant Pot spaghetti squash.
But lately? ALL ABOUT THAT BUTTERNUT SQUASH LIFE.
Balsamic butternut squash salad is amazing. Butternut squash soup is SO good and you can even make vegan mac and cheese with butternut squash noodles.
BUT NOW? We’re doing vegan butternut squash stuffed with my favorite CAULIFLOWER STUFFING recipe and, dang, it is just TOO GOOD.
But, let’s go over some squash basics.
How to Cut Butternut Squash
First, you want to get a firm grip on your squash and have the round part on the table, so your squash is standing up vertically.
Then take a large knife and slice it down the middle vertically. Be careful!
BOOM! You cut it!
How to Roasted Butternut Squash
First, you need to begin by cutting the squash in half like above!
Use a large spoon to scoop the seeds and “guk” out of the little hole in the round part of the squash. Discard the seeds as you won’t be using them.
Line a baking sheet with tinfoil and place the squash cut side-up onto it.
Drizzle the flesh of the butternut squash with olive oil and rub it in well. Then, sprinkle the top with salt.
Bake at 400 degrees F until the squash is fork tender, this will take about 40 minutes to 1 hour!
VOILA! Now you have a whole roasted butternut squash to make this vegan butternut squash!
Stuffed Butternut Squash Ingredients
- Squash (of course)
- Poultry seasoning (don’t worry, it’s not chicken!)
- Salt + pepper
- Veggie broth
When the savory, herby cauliflower stuffing comes together and then gets mish-mashed with the slightly sweet, creamy butternut squash OH MY GOODNESS it is probably one of the best vegetables die dishes that you could make this fall.
Seriously, even Mr. FFF (the veggie hater) went back for seconds
Other Uses for the Filling
You do need to scoop some of the center out of the squash to make this vegetarian stuffed butternut squash recipe, so I wanted to give you some ideas to use it:
- Instead of making the sweet potato breakfast bowl, use mashed butternut squash instead (my favorite way!)
- Mix it with air fryer brussels sprouts and miso lemon tahini dressing. The combo of sweet, tangy, crispy and creamy is SO good. Add some protein to make it a full meal!
- Instead of making pumpkin protein oatmeal, mix the butternut squash into your oats instead of pumpkin!
See, the options are endless if you put your thinking cap on!
Spoiler alert: you might just be waltzing past the second serving of gluten free stuffing this turkey day because of butternut squash boat of veggie goodness has your name all over it!
Other Healthy Squash Recipes
Vegan Stuffed Butternut Squash
- 1 Medium butternut squash
- 1 Tbsp + 1 tsp Olive oil, divided
- 1/2 Cup Onion, diced
- 1/2 Cup Celery, diced
- 1 tsp Garlic, minced
- 3 Cups Cauliflower, cut into small pieces (260g)
- 1 Tbsp Parsley, minced + additional for garnish
- 1/2 tsp Poultry seasoning
- 1/4 tsp Ground sage
- 1/2 tsp Salt
- Pinch of pepper
- 1/4 Cup Vegetable broth
- 1/4 Cup Pecans
- Preheat your oven to 400 degrees and line a baking sheet with tinfoil.
- Cut the squash down the center length ways and scoop out the seeds. Rub with 1 tsp of the oil and sprinkle with salt. Bake until soft, about 40-50 minutes. Set aside to cool slightly.
- Heat the remaining oil up in a large frying pan on medium heat. Add in the onion, celery and garlic and cook until lightly browned, about 6-7 minutes.
- Add in the cauliflower and cook, stirring frequently, until it just begins to soften, about 10 minutes.
- Add in the pasley, poultry seasoning, sage, salt and pepper and cook for 2 minutes.
- Pour in the broth, reduce the heat to medium low and cover and cook until the cauliflower is fork tender, about 10 minutes.
- Scoop the inside of the squash out, leaving about 1/2 inch around the sides and bottom (use the scooped out squash for something else!) and fill with the cauliflower mixture. Roughly chop the pecans and sprinkle on top.
- Turn the heat up to 450 degrees and bake until the pecans are lightly toasted, about 7-10 minutes.
- Top with additional parsley and DEVOUR!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 3 POINTS+: 6 OLD POINTS: 4
(based on the recipe serving 4 people)