Vegetarian Stuffed Butternut Squash

This showstopping Vegetarian Stuffed Butternut Squash is filled with quinoa and wild rice blend, kale, mushroom, walnut, cranberry, and spices making it an easy and tasty fall dinner or meal.  The savory flavors are perfect for the holidays including Thanksgiving and Christmas.

Planning a Vegetarian or Vegan Thanksgiving? Check out my Best Vegetarian Thanksgiving Menu and 50 Healthy Vegetarian Thanksgiving Dishes.

Vegetarian Stuffed Butternut Squash

My Vegetarian Stuffed Butternut Squash will the the absolute star of your holiday table.  This might look kind of fancy but it is actually a simple meal that just so happens to be simple enough to make any fall night OR serve on your holiday table (Hello Thanksgiving or Christmas!) This delightful meal is one of my favorite ways to enjoy winter squash.

There is something so fulfilling about fall squash. From butternut, delicata, and acorn, it's a perfect well-rounded food to enjoy, especially if you happen to be vegan or vegetarian. It's so wholesome,  healthy and delicious.

Whether you stuff it or just eat it plain, winter squash is the perfect starting point for so many meatless meals. You can't beat a plant that's super good for you, tastes amazing, and is surprisingly easy to make once you learn a few tricks.

Why You'll Love this Vegetarian Stuffed Butternut Squash...

• Vegetarian Stuffed Butternut Squash will impress your guests, whether they eat meat or not.
• This pretty stuffed squash is filled with SO much hearty and nourishing goodness that you'll honestly never miss the meat in this vegan and plant-based meal.  We're talking a filled with gorgeous green kale, hearty wild rice & quinoa, meaty mushrooms, and tart cranberries.
• The combination is a FLAVOR bomb that just screams fall and the holiday season.
• And while this dish looks fancy it includes some shortcuts like precooked rice and quinoa plus already chopped kale and mushrooms.  So even though this looks FANCY it's actually pretty darn easy to make.
• This recipe is the perfect addition to either your Christmas or Thanksgiving meal OR even great for a weekday fall dinner.

How to Pick a Butternut Squash for Vegetarian Stuffed Butternut Squash

Let's start with the basics of butternut squash you can make this Vegetarian Stuffed Butternut Squash.  Here are my five tips to pick a good butternut squash.  These rules apply to any winter squash you are cooking as well.

1. Pick a squash that's heavy for its size.
2. Pick one with an intact, firm, and dry stem.
3. Look for a squash rich in color.
4. Check the surface- it should be dull and matte not shiny.
5. Also look for cracks, cuts, and soft spots.

Once you have the perfect butternut squash store it in a cool dark place and it will keep for a month or more.

How to Cut Butternut Squash in Half

The biggest obstacle to eating winter squash and making this Vegetarian Stuffed Butternut Squash at home is CUTTING it.  I'm not going to lie... it can be tough and requires a steady hand and sharp knives. <--- These are my favorites on Amazon.  

I have a HUGE trick for cutting a butternut squash without hurting yourself.  I pierce the skin of the squash with a sharp knife, much like you would a baked potato before putting it in the microwave.  Next, I put the entire squash in the microwave for about 2 minutes depending on the size.  That step softens the butternut squash just enough to make it a lot easier to cut.

This recipe just requires you to cut the squash in half.  To do that I'll wait for the squash to cool and then use my large chef's knife to cut it in half.  If I have a recipe that I want to cube the squash I will peel it with my knife OR a vegetable peeler and then chop it up from there.

Ingredients

Here's an overview of what you'll need to make this Vegetarian Stuffed Butternut Squash, but keep scrolling for the full recipe amounts.

• Butternut Squash: This recipe is best with two small to medium-sized squash.  One around 6 inches would be best.
• Wild Rice and Quinoa Blend Packet: The biggest shortcut to this recipe is I actually used one of those microwave rice packets.  It's already seasoned and just have to pop it in the microwave and go.  Feel free to make your own from scratch but make sure to properly season your mix.  This shortcut helps you get this dinner on the table with less fuss, time, and mess. Any type of brown rice will work.
• Kale: I'm all about the shortcuts so I buy chopped kale from the produce section.
• Sliced Mushroom: Sliced portobello mushrooms are the perfect ingredient to make this stuffed squash a bit more hearty.
• Walnuts: Walnuts add some crunch and protein.
• Dried Cranberries: The tart and sweetness of the dried cranberry perfectly compliments
• Lemon: Lemon adds a bit of brightness and freshness to the dish.
• Spices: Thyme, Oregano, and Garlic make this savory butternut squash recipe really pop.  You can also use fresh sage, which is a traditional Thanksgiving spice.

Instructions:

This Vegetarian Stuffed Butternut Squash recipe takes a bit longer than most of my recipes BUT most of the time is hands-off time roasting the squash.  Here's how to make it step by step.  You can also follow the photo guide below.  The full instructions are in the printable recipe card below.

1. Cut the butternut squash in half following my directions above.  Put the two half of the squash on a foil-lined, cooking spray-covered baking sheet or non-stick baking tray, cut side up.  Drizzle a small amount of olive oil over the squash and generously salt and pepper.  Roast for 45-55 minutes.
2. When the squash is almost done cooking and fork tender make the stuffing.  You cook it in a pan or skillet on the stovetop by sauteing garlic, kale, and then the mushrooms.  Finally, add the lemon.  While you are doing that pop your rice packet in the microwave.  Once that's done add the kale mixture, quinoa, wild rice blend, walnuts, dried cranberries, and spices to a bowl and toss or stir together.  Add spices to taste.
3. Once the squash is soft remove it from the oven and allow it to cool enough to touch.  Scoop out the butternut squash seeds and enough of the squash to make enough room for the stuffing.  You can save the squash for another recipe.
4. Carefully fill the butternut squash with a spoon with your wild rice and quinoa mix.
5. Put the tray back in the oven and cook until it's all heated through.

Variations

• Add Cheese: If you are vegetarian and not strictly vegan add some cheese to the top of the stuffed squash before baking.  You could add shredded cheese mozzarella cheese, parmesan cheese, or even crumbled feta or goat cheese.
• Make it Meaty: Add vegan sausage, or if you aren't strictly plant-based add sausage.
• Use Butter: If you are just vegetarian you could also saute the vegetables in butter instead of olive oil for a richer dish.  If you are vegan and want that similar taste use a vegan butter substitute.
• No Greens: You could substitute spinach for kale or leave it out.
• Mix up the Veggies: You could mix up the veggies and add onions, celery, carrots, or bell peppers.
• Make it Nut-Free: Add your favorite nut instead of walnuts pecans or pumpkin seeds, or leave it out to make this nut-free.
• Use Quinoa: You can use any grain or rice instead of the quinoa wild rice blend.  Straight quinoa, rice, wheat berries, or even farro would easily work.

FAQ

Storage & Leftovers

Store leftover stuffed butternut squash in the fridge in an airtight container in the fridge for up to 5 days.

Can you use the stuffing for other things?

YES! This stuffing can easily serve as a delicious side dish on its own or stuffed with other vegetables like acorn squash or sweet potato.

Can you make this ahead of time?

The best way to make this dish ahead of time would be to make the stuffing completely.  On Thanksgiving (or the day you want to eat it,) cut the squash in half, roast it, and add the stuffing.  It will seem super fresh this way and no one will know you made it ahead.

How do you reheat the Vegan Stuffed Butternut Squash?

If you make the entire dish ahead of time and want to reheat it for leftovers -that's great! This Vegan Stuffed Butternut Squash makes delicious leftovers.   To reheat, cook it for 20-30 minutes in a 350-degree oven or even the microwave.

Can you eat the skin on a stuffed butternut squash?

You can technically eat it, it will not make you sick but it is usually pretty tough and not that tasty, so I would not recommend it.  Skip to just scooping out the butternut squash flesh and stuffing mixture.

The PERFECT Vegetarian Stuffed Butternut Squash for Thanksgiving!

While I firmly believe this Vegetarian Stuffed Butternut Squash can be enjoyed all fall and winter if not ALL year, it really is the perfect Stuffed Butternut Squash for Thanksgiving or Christmas.  The savory stuffing is super hearty and has flavors that just scream Thanksgiving like rice, mushrooms, and dried cranberries.  The sweet squash is the perfect vessel for holiday stuffing goodness.  Plus, it's both vegan and vegetarian.

It's just so darn pretty!  It has that showstopping pizzaz you are looking for in a Vegetarian Thanksgiving Main Dish plus this goodness is hearty and tasty enough to be a side dish for everyone else if you just have a few vegans coming to your meal and you want to make something that can please everyone.

I hope you loved this delicious Vegan Stuffed Butternut Squash as much as my family does.  It's the perfect vegan or plant-based meal for dinner but you'll especially love it at your Thanksgiving or Christmas table.  Enjoy!

More Healthy Squash Recipes to Love:

• Healthy Baked Acorn Squash
• Farro, Cranberry, Walnut & Mushroom Stuffed Acorn Squash
• Oven Roasted Butternut Squash
• Crock Pot Butternut Squash Soup
• Maple Rosemary Roasted Delicata Squash
• 4 Ingredient Baked Spaghetti Squash Marinara
• Mexican Stuffed Spaghetti Squash
• Roasted Brussels Sprouts and Butternut Squash
• Sauteed Butternut Squash and Kale

If you make this Vegetarian Stuffed Butternut Squash recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Vegetarian Stuffed Butternut Squash

Julie Wunder

This Vegtarian Stuffed Butternut Squash is filled with quinoa and wild rice blend, kale, mushroom, walnut, cranberry, and spices making it an easy and tasty fall dinner or meal.  The savory flavors are perfect for the holidays including Thanksgiving and Christmas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4

Calories 337 kcal

Ingredients

  

1x2x3x

• 2 butternut squash
• 2 teaspoons olive oil, divided
• 1 8.5 ounce quinoa/wild rice microwave packet
• 1 teaspoon minced garlic
• 6 cups kale, chopped
• 1 cup mushrooms, sliced
• ½ lemon, juiced
• ¼ cup walnuts
• ¼ cup dried cranberry
• 1 teaspoon thyme
• 1 teaspoon oregano
• pinch garlic salt, optional
• salt and pepper to taste

Instructions

 

• Preheat the oven to 425 degrees.
• Cut the butternut squash in half according to the directions in the post.
• Put the squash on a baking sheet and sprinkle the flesh with half of the olive oil and generously salt and pepper. Bake for 45-55 minutes or until the squash is tender. Reduce the heat to 375.
• Microwave your rice packet according to the instructions.
• When the squash is almost done cooking add the rest of the olive oil to a large saute pan. Saute the garlic for about 30 seconds before adding the mushrooms. Season with salt and pepper. Saute the mushrooms for about 5 minutes or until tender. Add the kale and squeeze the lemon on top. Season with salt and pepper again AND the thyme and oregano. Saute the kale until it wilts and turns bright green. Pull the mixture off the heat.
• In a large bowl add your rice, kale/mushroom mixture, walnuts and dried cranberries. Check the seasoning and add salt and pepper to taste.
• Once the squash is cool enough to touch scoop our the seeds and also enough of the actual squash to make a bowl. You'll want to leave a good amount behind to enjoy with the stuffing.
• Stuff the squash. If you like garlic sprinkle the top with an extra dash of garlic salt.
• Put the butternut squash back in the cooler oven and roast for another 10 minutes.
• Serve immediatly!

Notes

Storage:

Store the Vegan Stuffed Butternut Squash in an airtight container in the refrigerator for up to 5 days.

 

Make Ahead Option:

The best way to make this dish ahead of time would be to make the stuffing completely.  On Thanksgiving (or the day you want to eat it,) cut the squash in half, roast it, and add the stuffing.  It will seem super fresh this way and no one will know you made it ahead.

 

Reheating:

If you make the entire dish ahead of time and want to reheat it for leftovers -that's great! This Vegan Stuffed Butternut Squash makes delicious leftovers.   To reheat, cook it for 20-30 minutes in a 350-degree oven or even the microwave.

Nutrition

Calories: 337kcalCarbohydrates: 64gProtein: 13gFat: 8gSaturated Fat: 1gSodium: 56mgPotassium: 2103mgFiber: 12gSugar: 9gVitamin A: 49926IUVitamin C: 208mgCalcium: 365mgIron: 5mg

Keyword Vegan Stuffed Butternut Squash

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