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Vegan Stuffed Butternut Squash

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 People, as a side
Calories 207.8kcal
Author Taylor


  • 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!


Calories: 207.8kcal | Fat: 10.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6.8g | Fiber: 9.2g | Sugar: 6.9g | Vitamin A: 288.4IU | Vitamin C: 113.6mg | Calcium: 11.6mg | Iron: 10.5mg