Vegan Stuffed Butternut Squash

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This stuffed butternut squash with quinoa, mushrooms, and chickpeas is cozy, hearty, and a tasty vegan main for Thanksgiving & Christmas!

Prep Time15

Total Time1 15

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: - 4

Calories: 1512kcal

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.

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.

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.

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.

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.