Vegan Stuffed Butternut Squash
This vegan stuffed butternut squash is filled with fluffy quinoa and a savory mushroom-chickpea mixture. It's a hearty, protein-packed main for Thanksgiving, Christmas, or any fall dinner.
Servings: 4 servings
Calories: 663kcal
Equipment
- Parchment paper or a silicone baking mat
- Medium Saucepan with a lid
- Large Skillet with a lid
Ingredients
- 2 small to medium butternut squash about 2 pounds (900 g) each, halved and seeded
- 7 Tablespoons (105 ml) oil divided
- 1 teaspoon cinnamon optional
- Salt and black pepper to taste
- 1 small red onion diced
- 2 Tablespoons garlic powder divided
- 1 cup (170 g) quinoa thoroughly rinsed
- 1 ¾ cups (420 ml) water
- 1 low-sodium bouillon cube optional
- 1 cup (70 g) mushrooms finely chopped
- 1 teaspoon dried thyme
- 1 Tablespoon (16 g) tomato paste
- 1 (15-ounce / 425 g) can chickpeas drained and rinsed
- 1 cup (240 ml) hot water
- Juice of ½ lemon
- Fresh parsley and thyme for garnish, optional
Instructions
Roast the squash
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or a silicone mat.
- Place the squash halves cut-side up on the baking sheet. Drizzle with 3 Tablespoons of oil 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. Insert a fork into the thickest part to check. If it's still firm, keep roasting in 10-minute increments until very soft.
Cook the quinoa
- In a medium saucepan, heat 2 Tablespoons of oil over medium heat. Add the onion and cook until translucent.
- Stir in 1 Tablespoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 20 seconds, stirring.
- Add the quinoa, water, and bouillon cube (if using). Stir, bring to a boil, cover, and lower the heat to a simmer. Cook undisturbed for 15 minutes.
- Turn off the heat and let the quinoa rest, covered, for 10 minutes. Fluff with a fork and keep covered until you're ready to assemble.
Make the mushroom-chickpea mixture
- In a large pan, heat 2 Tablespoons of oil over medium-high heat. Add the mushrooms with a pinch of salt and pepper and cook until they release their juices.
- Lower the heat, stir in 1 Tablespoon of garlic powder and the thyme, and cook for 20 seconds.
- Add the tomato paste, chickpeas, and hot water. Stir, bring to a light boil, cover, and cook for 10 minutes, adding more water if needed to keep it saucy.
- Stir in the lemon juice and season to taste. Keep covered until you're ready to assemble.
Assemble the squash
- Place the roasted squash halves cut-side up on serving plates.
- Spoon the quinoa into the cavities, filling them generously, and spread some over the tops.
- Top with the mushroom-chickpea mixture and drizzle some of the cooking juices over the quinoa and squash.
- Garnish with fresh parsley and thyme, if using.
Notes
- Use medium, evenly shaped squash so they cook evenly and hold plenty of filling.
- Squash can be tricky to cut, so use a long, sharp knife. Microwaving it for 2 to 3 minutes first softens the skin.
- Roasting time depends on the size and shape of your squash. Roast until fork-tender and lightly caramelized.
- Serve halves as a main or quarters as a side, and pile the filling on top.
- To make it ahead, roast the squash and make both fillings up to 2 to 3 days ahead, then assemble and reheat.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 663kcal | Carbohydrates: 92g | Protein: 15g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 0.04mg | Sodium: 312mg | Potassium: 1994mg | Fiber: 14g | Sugar: 12g | Vitamin A: 39942IU | Vitamin C: 90mg | Calcium: 239mg | Iron: 6mg
