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This stuffed butternut squash with quinoa, mushrooms, and chickpeas is cozy, hearty, and a tasty vegan main for Thanksgiving & Christmas!
Why You’ll Love This Recipe
This year, why not skip any pricey, processed store-bought vegan holiday mains and try this hearty, wholesome, cost-effective vegan stuffed butternut squash. It’s so delicious and makes a delicious (and beautiful) fuss-free holiday main.
In this recipe, butternut squash is roasted until tender and caramelized, then stuffed with a quinoa, mushroom, and chickpea filling. The protein-packed filling balances the squash’s sweetness for a satisfying fall or winter main. Plus, it’s easy to make and customize.
Want more vegan butternut squash recipes? Try my butternut squash curry, butternut squash lentil soup, butternut apple soup, or butternut squash salad.
Ingredient Notes
Please refer to the recipe card for the FULL list of ingredients and quantities.
- Butternut squash: It’s best to use a medium butternut squash (about 2lb) with an even shape. Look for one that’s heavy for its size with smooth skin and no soft spots.
Recipe Variations
This vegan stuffed butternut squash recipe is incredibly versatile. Along with changing the grain and pulse used, you could also add:
- Spices: Switch up the flavor with paprika, cumin, coriander, cayenne/chili, nutritional yeast, etc. Enhance sweetness by brushing lightly with maple syrup.
- Fruit: Add cranberries (cooked with quinoa to plump up), pomegranate seeds, and/or sautéed apple/pear for a sweet and savory vegan Thanksgiving main course.
- Nuts/seeds: Add crunch and heart-healthy fats with toasted pecans, walnuts, pine nuts, or pepitas. Great when paired with fruit, too.
- Greens: Bulk the filling with sautéed kale, spinach, Swiss chard, or collard greens.
- Other vegetables: To replace or add to the mushrooms. I.e., carrot, celery, Brussels sprouts, sweet corn, zucchini, bell pepper, etc. Olives add salty, umami-ness.
- Vegan sausage: Crumbled or sliced, for added savoriness and protein.
- Fresh herbs: Stir in or garnish with rosemary, thyme, sage, parsley, or cilantro for bright, aromatic flavor.
- Sauce: i.e., Tahini sauce (like in this creamy tahini pasta recipe), balsamic glaze, chimichurri, vegan gravy, creamy avocado sauce, etc. A sprinkle of tofu feta cheese also tastes great.
How to Make Vegan Stuffed Butternut Squash
There are 4 elements to prepare this quinoa-stuffed butternut squash recipe, all following simple step-by-step instructions.
Step 1: Preheat the oven to 400°F/200°C. Wash, dry, trim the stem and base, cut it in half lengthwise, then scoop out the fleshy, seedy part with a spoon. Lay cut-side up on the baking sheet, drizzle with 3 tbsp oil, sprinkle with salt, black pepper, and cinnamon. Flip over and roast the butternut squash for 30-40 minutes.
Step 2: Heat 2 tbsp oil in a saucepan. Add diced onion and sauté until translucent. Stir in 1 tbsp garlic powder and ½ tsp each of salt and pepper. Sauté for 20 seconds. Add the quinoa, water, and bouillon. Mix, bring to a boil, cover, and reduce the heat to a simmer. Cook undisturbed for 15 minutes. Remove from heat, rest for 10 minutes, then fluff with a fork and re-cover.
Place a damp towel beneath the squash for stability and/or microwave it for 2-3 minutes to soften before cutting. Also, save the seeds for roasting if you want!
Step 3: While the quinoa cooks, finely chop the mushrooms and heat 2 tbsp oil in a large pan over medium-high heat. Sauté the mushrooms with a pinch of salt and pepper until they release their juices, then lower the heat, stir in 1 tbsp garlic powder and dried thyme, and sauté for 20 seconds.
Step 4: Stir in the tomato paste, chickpeas, and hot water, bring to a light boil, cover, and simmer for 10 minutes. Stir occasionally, adding more water if needed, to maintain a saucy consistency.
Wipe the mushrooms clean with a damp paper towel—don’t rinse.
Step 5: Place the roasted squash halves cut-side up. Fill generously with quinoa, then spoon the mushroom-chickpea mix over top, drizzling with the cooking juices. Optionally garnish with fresh parsley or thyme, and enjoy!
Alternatively, mix the veggies into the quinoa before stuffing the squash.
FAQs
Technically, no, but trimming makes it easier to halve.
Absolutely. Just note they’ll be slightly harder to stuff.
The roasted butternut squash, quinoa, and mushroom-chickpea elements can all be prepared 2-3 days in advance, and then assembled and reheated in a microwave or a foil-covered dish in the oven at 350°F/175°C.
Sure! Make sure to choose one that fits your air fryer and air fry it cut-side down at 350°F/180°C for 15 minutes, then flip and cook until tender (10-15 minutes).
Sure! I’ve actually already shared a recipe for this vegan stuffed acorn squash. Delicata squash also works. Adjust the baking time as needed.
Pro Recipe Tips
- Select the right squash: Use a medium, even-shaped squash for even cooking/filling.
- Use a long, sharp knife: Squash can be notoriously tricky to cut. It may help to microwave it for 2-3 minutes to soften before cutting.
- Adjust the portion size: Use squash halves or quarters, pile the filling up, or use slightly less – make it work for you.
- Roasting time varies: Based on the exact size and shape of the squash. Roast it until fork-tender and lightly caramelized.
- Adjust the presentation: I fill the natural cavity of the squash. However, scoop away more for a deeper ‘boat’ shape. Or go one step further and tie the halves back together with string, then slice into elegant stuffed butternut ‘rounds’.
Serving Suggestions
Roasted stuffed butternut squash makes a delicious meat-free main for Thanksgiving, Christmas, vegan roast dinners, dinner parties, and more. Serve with:
- Tahini sauce or vegan gravy
- Easy cornbread stuffing
- Vegan dinner rolls or butternut squash sage biscuits
- Cranberry sauce with orange juice
- Vegan green bean casserole and simple sauteed carrots
- Leafy green salad, pear salad, or a shaved Brussels sprouts salad
Storage Recommendations
Store: Let it cool, then store it in an airtight container in the fridge for 3-4 days.
Freeze: Assembled butternut squash stuffed with quinoa or as separate elements (the squash and filling) in a freezer-safe container, for up to 3 months. Thaw in the refrigerator overnight.
Reheat: In the oven (covered with foil) at 350°F/175°C until hot (10-15 minutes) OR microwave for 2-3 minutes.
More Vegan Butternut Squash Recipes
Vegan Dinners
Roasted Curried Butternut Squash
Vegan Desserts
Butternut Squash Cake
Vegan Dinners
Butternut Squash Mac and Cheese
Vegan Lunches
Thai Butternut Squash Soup
If you tried this vegan stuffed butternut squash recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Stuffed Butternut Squash
Ingredients
- 2 small to medium butternut squash halved and seeded
- 7 tablespoons oil divided
- 1 teaspoon cinnamon (optional)
- Salt and black pepper to taste
- 1 small red onion diced
- 2 tablespoons garlic powder divided
- 1 cup quinoa thoroughly rinsed
- 1 ¾ cups water
- 1 low-sodium bouillon cube (optional)
- 1 cup mushrooms finely chopped
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 cup hot water
- Juice of ½ a lemon
- Fresh parsley and thyme for garnish (optional)
Instructions
Roast the Butternut Squash:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Place the squash halves cut-side up on the baking sheet. Drizzle 3 tablespoons of oil over them, and sprinkle with salt, black pepper, and cinnamon. Rub the oil and seasoning into the squash, focusing on the cut side.
- Flip the squash cut-side down and roast for 30 minutes. Check for doneness by inserting a fork into the thickest part. If still firm, continue roasting in 10-minute increments until very soft.
Cook The Quinoa
- In a medium saucepan over medium heat, heat 2 tablespoons of oil. Add the diced onion and cook until translucent.
- Stir in 1 tablespoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Cook for 20 seconds while mixing.
- Add the rinsed quinoa, water, and bouillon cube (if using). Mix, bring to a boil, cover, and reduce heat to a simmer. Cook undisturbed for 15 minutes.
- Turn off heat and let the quinoa rest, covered, for 10 minutes. Fluff with a fork and keep covered until ready to assemble.
Prepare the Mushroom-Chickpea Mixture:
- In a large pan, heat 2 tablespoons oil over medium-high heat. Add the mushrooms, a pinch of salt, and pepper. Cook until mushrooms release their juices.
- Lower heat and stir in 1 tablespoon garlic powder and dried thyme. Cook 20 seconds.
- Add tomato paste, chickpeas, and hot water. Stir, bring to a light boil, cover, and cook 10 minutes, adding more water if needed to maintain a juicy consistency.
- Stir in lemon juice and adjust seasoning. Keep covered until assembly.
Assemble the Squash:
- Place the roasted squash halves cut-side up on serving plates.
- Spoon quinoa into the cavities, filling them generously, and spread some around the tops.
- Top with the mushroom-chickpea mixture, making sure to drizzle some of the cooking juices over the quinoa and squash.
- Optionally garnish with fresh parsley and thyme.
Notes
- Select the right squash: Use a medium, even-shaped squash for even cooking/filling.
- Use a long, sharp knife: Squash can be notoriously tricky to cut. It may help to microwave it for 2-3 minutes to soften before cutting.
- Adjust the portion size: Use squash halves or quarters, pile the filling up, or use slightly less – make it work for you.
- Roasting time varies: Based on the exact size and shape of the squash. Roast it until fork-tender and lightly caramelized.
