Vegan Stuffed Butternut Squash

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Slowly I’m learning that I quite like dishes where some form of grain is stuffed into a vegetable. For example, I’m a big fan of these stuffed tomatoes and these stuffed bell peppers. Today, it’s time for stuffed squash with a healthy grain, leafy green vegetables, and some deliciously juicy sun-dried tomatoes!

What You Need

To make vegan stuffed squash, you’ll need a few key ingredients. First, grab some squash. Butternut squash works well. You’ll also need quinoa. It’s protein-packed and perfect for this dish.

Don’t forget a bunch of chard. It adds color and nutrients. Sun-dried tomatoes are essential. They bring a rich, tangy flavor to the mix.

You’ll also need onion and garlic. These add a nice base flavor. Grab some vegetable broth to cook the quinoa. It makes it tastier.

For seasoning, you’ll need salt, pepper, and some dried herbs like thyme or oregano. A little olive oil is necessary too, for sautéing the veggies and baking the squash.

Finally, some nuts like pine nuts or walnuts can be added for an extra crunch. That’s it! With these ingredients, you’ll be all set to start cooking.

Tool Requirements

To make vegan stuffed squash with quinoa, chard, and sun-dried tomatoes, you’ll need a few basic kitchen tools.

First, grab a good cutting board and a sharp knife. These are essential for chopping veggies and slicing the squash.

A large skillet is necessary for cooking the quinoa and chard. You will also need a medium-sized pot to cook the quinoa.

For mixing ingredients, use a large bowl. When scooping out the squash, a sturdy spoon helps a lot.

You’ll need a baking dish to hold the stuffed squash halves while they bake. Make sure the dish is big enough to fit everything comfortably.

Lastly, have some measuring cups and spoons ready. You’ll need these for getting the right amounts of quinoa, water, and seasonings.

These tools will help you make this tasty dish with ease.

Preparing the Ingredients

Start by washing the quinoa under cold water. This removes any bitterness. Boil the quinoa in water. Once cooked, fluff it with a fork.

Next, get your squash. Cut it in half and scoop out the seeds. Brush it with a bit of olive oil and bake it in the oven until it’s soft.

While the squash is baking, chop the chard. Remove the thick stems and roughly chop the leaves. You want small, bite-sized pieces.

Chop the sun-dried tomatoes into small strips. If they’re dry, soak them in warm water for a few minutes to soften.

Peel and finely mince a couple of garlic cloves. Garlic adds a nice flavor to the dish.

By now, the squash should be ready, and all your ingredients prepared. You’re set to start cooking the filling.

Serving Suggestions

Serve your vegan stuffed squash on a large platter for a family-style meal. Place the stuffed squash halves around the platter for a beautiful presentation.

• Pair this dish with a simple green salad. A mix of arugula, spinach, or mixed greens lightly dressed with olive oil and lemon works well.
• For a heartier meal, serve with a side of roasted potatoes or sweet potatoes. Their crispy texture complements the soft filling nicely.
• Adding a side of crusty bread or rolls is also a great idea. The bread can soak up any extra flavor from the stuffed squash.
• Consider a light dessert to finish the meal. Fresh fruit like berries, melon slices, or a fruit salad would be a refreshing choice.
• Serve with a refreshing drink like iced tea, lemonade, or sparkling water. These drinks complement the flavors of the dish well.
• You might want to garnish the stuffed squash with some chopped fresh herbs like parsley, basil, or chives. Just a sprinkle adds color and freshness.

Sit back and enjoy your tasty and satisfying meal with friends and family.

Storage and Reheating Tips

After cooking, let the stuffed squash cool completely before storing. Place each squash half in an airtight container. If you have leftover filling, store it separately in another airtight container.

Keep the containers in the fridge. They stay fresh for up to 4 days.

To reheat, preheat your oven to 350°F (175°C). Transfer the squash and filling to an oven-safe dish. Cover with foil to keep the moisture in. Heat for about 20-25 minutes or until warm.

For a quicker option, use the microwave. Place the squash on a microwave-safe plate. Heat on medium power for 2-3 minutes, checking halfway through.

If you plan to freeze the stuffed squash, wrap each half tightly in plastic wrap, then aluminum foil. Store in a freezer bag or container. They keep well for up to 2 months.

To reheat from frozen, preheat your oven to 350°F (175°C). Remove the plastic wrap but leave the foil. Heat for 45-50 minutes or until warm.

For leftovers, transfer only the portion you plan to eat to avoid reheating the entire dish multiple times.

Vegan Stuffed Butternut Squash

Stefan K.

Are you looking for a vegan stuffed butternut squash recipe for summer or winter that's easy to make and healthy? This is a recipe that you can add straight to your collection of vegan lunch or dinner recipes. It's also perfectly suited as a vegan thanksgiving or vegan christmas recipe.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings 4 people

Calories 400 kcal

Ingredients

  

1x2x3x

• 2 medium-sized Butternut squash 1 squash per 2 servings
• 1 cup quinoa uncooked
• 1 bunch chard about 2 cups chopped
• 1/2 cup sun-dried tomatoes chopped
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1 teaspoon dried herbs thyme or oregano
• 1/4 cup pine nuts or walnuts optional, for extra crunch

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Instructions

 

• Wash 1 cup of quinoa under cold water. Cook it in 2 cups of vegetable broth. Once cooked, fluff it with a fork.
• Cut 2 medium-sized squash in half and scoop out the seeds. Brush the interiors with 1 tablespoon of olive oil.
• Bake in the oven at 375°F (190°C) for about 30-40 minutes, or until soft.
• While the squash is baking, chop 1 bunch of chard (remove thick stems).
• Chop 1/2 cup of sun-dried tomatoes into small strips.
• Peel and mince 2 cloves of garlic.
• Finely chop 1 medium onion.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Sauté the chopped onion and garlic until fragrant.
• Add the chopped chard and sun-dried tomatoes, and cook until the chard is wilted.
• Mix in the cooked quinoa, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of dried herbs (thyme or oregano) into the skillet with the chard, sun-dried tomatoes, onion, and garlic. Stir well to combine.
• If using, add 1/4 cup of nuts (pine nuts or walnuts) to the mixture for extra crunch.
• Once the squash halves are soft and baked, remove them from the oven.
• Carefully spoon the quinoa mixture into each squash half, pressing down to fill them completely.
• Place the stuffed squash halves back into the baking dish.
• Bake in the oven at 375°F (190°C) for an additional 15-20 minutes, or until everything is heated through and the tops are slightly crispy.

Nutrition

Calories: 400kcal

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.