Vegan Recipes Using Butternut Squash – You will love this easy stuffed butternut squash recipe. It is a delicious vegan and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It is seasoned with herbs and baked inside a squash which makes a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.
If you’re looking for a showstopping vegan or vegetarian Christmas dinner main dish, you’ll love this vegan roasted stuffed butternut squash recipe!
Vegan Recipes Using Butternut Squash
The red and green filling for the stuffed squash comes courtesy of dried cranberries and kale, along with lentils, mushrooms and herbs.
Cheesy Baked Butternut Squash (vegan)
It is versatile for things like soups and stews, but it can also be roasted and stuffed with a flavorful mixture that makes it a full meal.
You’ll love the combination of these vegan foods in a hearty meal that looks as good as it tastes.
It is a stunning part of your Christmas dinner. Serve warm slices drizzled with vegan gravy and a side of sprouts.
Butternut Squash: This is the star of this dish. Make sure you find it whole at your local grocery store or farmers market.
Gluten Free Vegan Roasted Butternut Squash With Apples And Onions
Kale: This adds a pop of color and a big dose of nutrients from this almighty leafy green.
Pumpkin seeds: This adds a little crunch to the dish adding a great texture. Chopped pecans make a delicious alternative.
Follow the step-by-step photo tutorial, and scroll down to the recipe card for the full list of ingredients and method.
Cut the butternut squash in half lengthwise, and use a spoon to scoop out and discard the seeds.
Creamy Vegan Butternut Squash Pudding Recipe
Rub the squash all over with 1 tablespoon of the oil, and place them, cut side down, on a baking sheet.
Roast for 20 minutes, then turn and cook for another 20 minutes or until the meat is tender. The time depends on how big your butternut is.
While the squash is cooking, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for another minute.
Add the mushrooms to the pan and cook for 10 minutes or until they have softened and released their juices.
Creamy Lentil Stuffed Butternut Squash
When the squash is cooked, scrape a bit of the squash from the neck to create a shallow channel (leave a ½” border around the edge). Chop the removed squash and set aside for the filling.
Add the reserved squash meat, lentils, kale, pumpkin seeds, dried cranberries and ¾ cup of water and cook for another 5 minutes and season with salt and pepper.
Make sure you add the pumpkin seeds and dried cranberries in the filling last as they may become soggy if added at the beginning.
It is important to cook the mushrooms until they have released all their moisture to ensure that they do not make the filling too watery.
Roasted Stuffed Butternut Squash
When purchasing your butternut squash, make sure you keep an eye out for how you want your final presentation to look. If you cook multiple butternut squash, make sure they are roughly the same size and shape.
If you’d like to get a slightly browned crispy top, cook for 1-2 minutes after original cooking time.
If you like a little spice, add a pinch of cayenne pepper to the stuffing when you cook it.
To make it vegan: Be sure to use oil instead of butter to cook your squash. You can also use a vegan butter substitute for more buttery flavor.
Creamy Butternut Squash Pasta (vegan)
Freezing: Because this Roasted Stuffed Butternut Squash recipe is served stuffed, it is not recommended that you freeze it as is. You can, however, freeze the stuffing in an airtight container for up to 3 months to thaw and repurpose.
Storage: If you have leftovers, you can store them in an airtight container in the fridge for up to 7 days.
Are you supposed to peel butternut squash before cooking? This depends on what recipe you want to make. If you make soup, yes! The skin of butternut squash is soft once it is roasted, making it edible if you would like to eat it. For this stuffed squash recipe, you don’t need to peel it and it’s best not to as the skin softens but keeps its shape.
What flavors go well with butternut squash? Besides the flavors in this recipe, butternut squash pairs well with basil, oregano, rosemary, black pepper, sage and even cumin. It also makes wonderful curry dishes.
Mediterranean Stuffed Butternut Squash (vegan)
What does butternut squash taste like? Some say butternut squash tastes like a lighter version of a sweet potato. It’s not as starchy or sweet which makes it a great healthy option to use for recipes like this Roasted Butternut Stuffed Squash.
You will love this easy stuffed butternut squash recipe. It is a delicious vegan, gluten-free and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It is seasoned with herbs and baked inside a squash which makes a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.
Calories: 349 kcal Carbohydrates: 56 g Protein: 15 g Fat: 10 g Saturated fat: 1 g Sodium: 19 mg Potassium: 1291 mg Fiber: 14 g Sugar: 13 g Vitamin A: 21624 IU Vitamin C: 64 mg Calcium: 154 mg iron: 6 mg
The nutritional information provided is approximate and can vary depending on several factors, so it is not guaranteed to be accurate. Please see a registered dietitian for special diet advice. This delicious one pot, Mediterranean inspired vegan butternut squash casserole is full of flavor, goodness and color! It’s an incredibly easy dish to make, equally suitable for entertaining or as a family dinner idea.
Vegan Recipes With Butternut Squash (healthy)
One pot dishes, such as stews and casseroles are great at any time, but when the weather starts getting cold, they are especially appealing. Big, hearty casseroles are warming, filling and, if you use the right ingredients, pretty nutritious too.
Such as this easy butternut squash casserole with a Mediterranean twist. It’s a fall recipe, full of sunshine, perfect on a rainy day.
I wanted this recipe to be as uncomplicated as possible so I tried to keep the list of ingredients short. Despite this, this Butternut Squash Casserole recipe is bursting with flavor!
The nutty sweetness of the squash, the tangy tomatoes and savory green olives make for an intense flavor combination so there’s no need to add a lot of spices. When you first take the pan out of the oven and you can see the bubbles where the sauce is caramelized around the edges, you just know it’s going to taste delicious.
Christmas Vegan Stuffed Butternut Squash
In addition to being easy to make (see more on that below), this vegan butternut squash casserole is also super nutritious. It is made with a moderate amount of olive oil, lots of vegetables and beans. Plus a splash of wine for extra flavor. So it’s all good! It also happens to be gluten free.
You don’t need to pre-cook the squash for this recipe, just peel, cube and cook together with the other ingredients. To peel the butternut squash cut it in half widthwise, put on one end on top of a cutting board and peel using a sharp knife slicing down all the way around. Discard the seeds and cube the butternut squash.
1. Start by gently frying the onion, garlic, bay leaf and squash with a little oil for about 10 minutes. Add the wine halfway through. Do not forget to stir!
2. Add the canned tomatoes, sun dried tomatoes, beans with ⅓ of the brine, oregano, olives plus the brine, salt and pepper, and stir thoroughly.
Dairy Free Vegan Butternut Squash Soup Recipe
3. Scatter the cherry tomatoes over the top (cut side up), press a little, drizzle with a little olive oil and bake for 1 hour at 190 C. Remove from the oven, let cool for 5 minutes and tuck in! (Scroll down to the bottom of the page for more details
This one-pot dish makes a great family meal but also works well as a potluck dinner item. Tastes delicious the next day too!
Enjoy with pasta, rice, quinoa, bulgur wheat, with a slice of bread or simply on its own. You can also put the mixture in a wrap or pita bread.
Have you made this squash casserole? I would like to know how it was for you. Let me know in the comments below, thanks!
Creamy (vegan!) Butternut Squash Linguine With Fried Sage
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This delicious One Pot Vegan Mediterranean Butternut Squash Casserole is full of flavor and color! It’s an incredibly easy dish to make, equally suitable for entertaining or as a family dinner idea.
Serving: 1 serving | Calories: 260 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 12 g | Saturated fat: 2 g | Sodium: 503 mg | Potassium: 983 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 13709 IU | Vitamin C: 45 mg | Calcium: 123 mg | Iron: 4 mg
**A note about baking: If using a fan-assisted oven, refer to your appliance’s instructions and adjust the temperature accordingly. My dog, Cookie, and I have been visiting the vet three times a week lately. We do not forget the hike. The girls behind
Roasted Butternut Squash Salad With Cider Vinaigrette
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