Stuffed Butternut Squash Recipe (Vegan, Healthy & Delicious)
Stuffed butternut squash is one of those recipes that feels cozy, comforting, and a little bit special — all while being surprisingly simple to make. Roasted until golden and tender, the squash becomes the perfect bowl for a hearty vegan filling packed with grains, veggies, and herbs.
In this step-by-step guide, I’ll show you how to create a vegan stuffed butternut squash recipe that’s healthy, delicious, and completely satisfying. It’s the kind of dish that works just as well for a weeknight dinner as it does for a festive holiday table. With a few fresh ingredients and some easy prep, you’ll have a meal that’s as beautiful as it is nourishing.
Ingredients You’ll Need
To make this stuffed butternut squash recipe, you don’t need anything fancy — just a handful of wholesome, plant-based ingredients that come together beautifully. Here’s what you’ll want to have ready:
- 1 medium butternut squash (about 2–3 lbs)
- 1 cup cooked rice (white, brown, or jasmine)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried herbs (sage, thyme, or rosemary)
- Salt and black pepper, to taste
- Optional toppings: walnuts, pumpkin seeds, cranberries, vegan cheese, fresh parsley
Pro tip: Mix and match the grains, beans, and veggies you love — this recipe is super flexible!
| Ingredient | Amount | Notes / Substitutes |
|---|---|---|
| Butternut squash | 1 medium (about 2–3 lbs) | Halved and seeds removed |
| Cooked grains | 1 cup | Quinoa, brown rice, or couscous |
| Lentils or chickpeas | 1 can (15 oz), drained | Or 1 ½ cups cooked beans |
| Onion | 1 small, diced | Yellow or red onion |
| Fresh vegetables | 2 cups, chopped | Mushrooms, spinach, or bell peppers |
| Garlic | 2 cloves, minced | Fresh is best for flavor |
| Olive oil | 2 tablespoons | Or avocado oil |
| Dried herbs | 1 teaspoon | Sage, thyme, or rosemary |
| Salt & black pepper | To taste | Adjust as needed |
| Optional toppings | As desired | Walnuts, pumpkin seeds, cranberries, vegan cheese |
Step-by-Step: How to Make Stuffed Butternut Squash
Step 1: Prepare the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with 1 tablespoon olive oil, then season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment.
- Roast for 35–40 minutes, or until the flesh is tender and easily pierced with a fork.
Step 2: Make the Filling
- While the squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat.
- Add diced onion and cook until soft and fragrant (about 3 minutes).
- Stir in garlic and any extra veggies you like (such as spinach or bell peppers), and sauté until tender.
- Add cooked rice, black beans, and corn, then season with herbs, salt, and pepper.
- Mix everything together until warm, colorful, and well combined.
Step 3: Stuff and Bake
- Remove the roasted squash from the oven and let it cool slightly.
- Flip them over and scoop out a little extra flesh to create space for the filling (optional).
- Spoon the filling mixture into each squash half, packing it in nicely.
- Return to the oven and bake for another 10–15 minutes to let the flavors meld.
Step 4: Serve & Enjoy
- Remove from the oven and top with extras like toasted walnuts, pumpkin seeds, dried cranberries, or a sprinkle of vegan cheese.
- Garnish with fresh parsley or thyme for a beautiful finish.
- Serve warm as a hearty main dish or share as a festive side.
Variations & Tips for the Perfect Stuffed Butternut Squash
Make It Festive
Add holiday vibes by mixing in dried cranberries, chopped walnuts, and a hint of cinnamon. This turns your stuffed butternut squash into a show-stopper for Thanksgiving or Christmas.
Boost the Protein
Want it extra filling? Stir in crumbled tofu or tempeh along with the grains and veggies. This makes it a perfect vegan main dish packed with protein.
Save Time
In a rush? Use precooked grains (like microwave quinoa packets) or canned beans to cut down prep time without sacrificing flavor.
Play with Flavors
- Mediterranean twist → add olives, sun-dried tomatoes, and oregano.
- Mexican-inspired → try black beans, corn, and smoked paprika.
- Classic comfort → go with mushrooms, spinach, and thyme.
What to Serve with Stuffed Butternut Squash
This hearty stuffed butternut squash recipe can shine as the main event or pair beautifully with sides. Here are some ideas:
- Fresh Salad → Try a simple arugula salad with lemon vinaigrette to balance the richness.
- Soup Starter → A warm bowl of tomato basil soup or roasted red pepper soup makes a cozy pairing.
- Holiday Feast → Serve alongside mashed potatoes, green beans, or roasted Brussels sprouts for a festive table.
- Quick Weeknight Dinner → Pair it with crusty bread or garlic toast to keep it simple and satisfying.
Pro tip: If you’re hosting, serve it already sliced — it looks gorgeous on a platter and makes portioning easy.
If you like your stuffed butternut squash extra creamy, try drizzling it with my Cashew Cream Recipe. It’s velvety, dairy-free, and adds the perfect finishing touch without overpowering the flavors.
Make-Ahead & Storage Tips
One of the best things about stuffed butternut squash is that it’s meal-prep and holiday-friendly. Here’s how to save time and still serve it fresh:
Make-Ahead Prep
- Roast the squash halves up to 2 days in advance. Store them covered in the fridge.
- Cook the filling ahead of time and keep it in an airtight container.
- When ready to serve, simply stuff the squash and bake until heated through.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individual halves tightly in foil, then freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
- Oven (best method): Bake at 350°F (175°C) until warmed through (about 20 minutes).
- Microwave (quick fix): Heat slices on a plate for 2–3 minutes.
Pro tip: Freeze the filling separately for easy last-minute weeknight dinners — just stuff freshly roasted squash when you’re ready!
Planning to serve this as part of a spread? Pair slices of stuffed squash with my Dairy-Free Ranch Dressing. It’s tangy, creamy, and completely plant-based — a crowd-pleaser for dipping or drizzling.”
Nutrition Information (Per Serving)
This vegan stuffed butternut squash recipe isn’t just cozy and delicious — it’s also nourishing! Here’s an approximate breakdown per serving (based on 4 servings, using quinoa and chickpeas as filling):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~54 g |
| Protein | ~12 g |
| Fat | ~8 g |
| Fiber | ~11 g |
| Vitamin A | 380% DV |
| Vitamin C | 70% DV |
| Potassium | 22% DV |
| Iron | 18% DV |
Values will vary slightly depending on the grains, veggies, and toppings you choose.
Why This Recipe Is Healthy
Not only does stuffed butternut squash taste amazing, but it’s packed with benefits:
- High in fiber → keeps you full and supports digestion.
- Loaded with vitamins A & C → supports immunity and skin health.
- Plant-based protein → from lentils/chickpeas plus grains.
- Naturally gluten-free → when made with quinoa or rice.
Want to read more about butternut squash’s benefits? Check out Healthline’s guide to butternut squash for detailed nutrition info.
FAQs
What can you stuff a butternut squash with?
You can stuff butternut squash with a wide variety of fillings! Popular options include grains (quinoa, rice, couscous), plant-based proteins (lentils, chickpeas, black beans), and veggies (mushrooms, spinach, onions, peppers). For extra flavor and texture, add herbs, nuts, seeds, or dried fruits like cranberries.
How does Gordon Ramsay cook butternut squash?
Gordon Ramsay often roasts butternut squash by halving it, drizzling with olive oil, seasoning with salt and pepper, and baking until tender. He sometimes adds herbs like thyme or sage for an aromatic touch. While he’s known for soups and purées, his technique works perfectly as the base for a stuffed butternut squash recipe too.
What seasoning is good on roasted butternut squash?
Butternut squash pairs beautifully with warm spices and herbs. Some favorites include sage, thyme, rosemary, garlic powder, paprika, cinnamon, and nutmeg. For a sweet-savory twist, drizzle with maple syrup or balsamic glaze before roasting.
How long to cook stuffed butternut squash?
First, roast the halved butternut squash for 35–40 minutes at 400°F (200°C) until tender. Once stuffed, return it to the oven for another 10–15 minutes to let the filling warm through and the flavors meld together.
Recipe
Stuffed Butternut Squash Recipe
Ingredients
- 1 medium butternut squash (about 2–3 lbs)
- 1 cup cooked grains (quinoa, rice, or couscous)
- 1 can (15 oz) lentils or chickpeas, rinsed and drained
- 1 small onion, diced
- 2 cups fresh vegetables (mushrooms, spinach, bell peppers, etc.)
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried herbs (sage, thyme, or rosemary)
- Salt and black pepper, to taste
- Optional toppings: walnuts, pumpkin seeds, cranberries, vegan cheese
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, until tender.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in garlic and fresh veggies, sauté until tender.
- Add cooked grains and lentils/chickpeas to the skillet. Stir in dried herbs, salt, and pepper. Mix until warm and well combined.
- Remove squash from the oven. Flip over, scoop out a little flesh if needed, and spoon in the filling.
- Return to the oven for 10–15 minutes until heated through.
- Garnish with toppings of choice and serve warm.
Notes
Mediterranean → add olives, sun-dried tomatoes, and oregano.
Mexican-inspired → try black beans, corn, and smoked paprika.
Classic comfort → mushrooms, spinach, garlic, and thyme.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 320Trans Fat: 8gCarbohydrates: 54gFiber: 11gProtein: 12g
And there you have it — a cozy, hearty, and absolutely delicious stuffed butternut squash recipe that’s perfect for weeknights, meal prep, or even as a stunning holiday centerpiece. With tender roasted squash, a flavorful vegan filling, and endless topping options, it’s the kind of recipe you’ll want to make on repeat.
I’d love to hear how you make yours! Did you try it with quinoa, lentils, or maybe a festive twist with cranberries? Drop your ideas in the comments below — your feedback always makes this space more fun and inspiring.
If you make this recipe, don’t forget to share it!
- Tag me on Instagram: @quickwhiskrecipes so I can see your creations.
- Save and share it on Pinterest: Quick Whisk Recipes to spread the love.
Your version might just inspire someone else’s dinner tonight!
