Hey friends!
Can you believe the holidays are around the corner? If you’re looking for a show-stopping dish to impress your guests, I’ve got just the thing for you!
Today, I’m sharing a delicious recipe for vegan stuffed butternut squash.
It’s festive, flavorful, and absolutely perfect for Christmas.
Plus, it looks gorgeous on the table!
Let’s dive into this tasty holiday treat!
| Preparation Time | 30-45 minutes |
| Cooking Time | 60-90 minutes |
| Total Time | 90-135 minutes |
| Level of Difficulty | Medium |
Ingredients
Quinoa & Veggies:
- 2 cups cooked quinoa (from ~3/4 cups raw, follow instructions)
- 1 Tbsp avocado or coconut oil
- 3 cups sliced shiitake mushrooms (loosely packed)
- 2 Tbsp coconut aminos (or tamari, adjust for saltiness)
- 2 garlic cloves, minced
- 2 cups chopped kale (loosely packed)
- 1/2 cup roughly chopped walnuts (optional)
Butternut Squash:
- 1 large butternut squash, halved and seeds removed
- 1 Tbsp avocado oil or melted coconut oil
- 2 Tbsp coconut sugar
- 1/4 tsp ground cinnamon (optional)
- Pinch of sea salt
For Serving:
- 1 cup balsamic vinegar (reduced on the stovetop)
- Crispy sautéed shallots (optional, use 1 cup shallots or 2 medium shallots)
Step 1: Preheat and Prepare the Oven
Preheat your oven to 400 degrees F (204 C).
Set out a baking sheet lined with parchment paper or a silicone liner, or grease a 9×13-inch (or similar size) baking dish to prepare for baking the squash.
Step 2: Cook the Quinoa
While the oven is preheating, prepare the quinoa if you haven’t done so already.
Combine 1 cup of quinoa and 2 cups of water in a medium saucepan and bring to a boil over high heat.
Once boiling, reduce the heat to a low simmer, cover, and cook for 18-20 minutes, or until the quinoa is fluffy and all the water is absorbed.
Remove the lid and let the quinoa cool completely (uncovered) on the stovetop.
Step 3: Prepare and Roast the Squash
Halve the squash lengthwise by inserting your knife point into the squash and rocking toward the base.
Remove the knife, flip the squash 180 degrees, and insert the point into the same spot, but rock it toward the stem, pressing down firmly to split the squash in half.
Scoop out the seeds with a spoon or ice cream scoop.
Brush the cut sides with oil (or water) and sprinkle with coconut sugar, cinnamon (optional), and salt.
Place the squash cut-side down on the prepared baking sheet or dish.
Bake the squash for 15 minutes, then flip it cut-side up and continue baking for another 30-45 minutes (depending on size), or until a knife easily pierces the squash.
Aim for a tender texture rather than firm.
Step 4: Make the Balsamic Reduction
While the squash is roasting, prepare your balsamic reduction.
Add 1 cup of balsamic vinegar to a small saucepan and bring to a low boil over medium-high heat.
Once bubbling, reduce the heat to medium-low and maintain a healthy simmer for about 12-15 minutes.
You’ll know it’s ready when it’s reduced by half, appears syrupy, and has visible bubbles on the top.
Set aside to cool, as it will thicken further as it cools.
Step 5: Sauté the Quinoa and Vegetables
Once the quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat.
Once hot, add oil or water and the quinoa.
Sauté for 5-8 minutes, stirring occasionally, until the quinoa is slightly crispy and browned.
Season with half of the coconut aminos for flavor, then remove from the skillet and set aside.
In the same hot skillet, add the mushrooms and the remaining coconut aminos.
Sauté for 2-3 minutes, or until browned and reduced in size.
Add garlic, kale, and walnuts (optional) and sauté for another 1-2 minutes, or until the kale is just wilted.
Add the quinoa back to the pan and toss to coat.
Set aside.
Step 6: Assemble and Roast the Stuffed Squash
Once your squash is roasted, place it cut-side up on the baking sheet or dish and fill to the brim with the quinoa-veggie mixture.
Bake the filled squash for another 5 minutes to heat through.
Step 7: Serve and Enjoy
To serve, arrange the stuffed squash halves on a serving platter or individual plates.
Garnish with crispy pan-fried shallots, parsley, and a drizzle of the balsamic reduction.
This dish also pairs well with a simple salad dressing such as a vinaigrette, tahini dressing, or even Vegan Gravy.
Store any leftovers covered in the fridge for up to 4-5 days.
Reheat in a 350-degree F (176 C) oven until hot.
