Vegan Stuffed Butternut Squash Recipe

This cheesy stuffed butternut squash is full of flavors and vegan at the same time! That sound just perfect! Use simple ingredients, adapt to your own taste, and prepare one of our favorite fall recipes. It is so good looking even your kids won’t resist it!

How to Make Vegan Stuffed Butternut Squash

I decided to try this recipe as it looks so good and it is all over the Internet in different variations (using zucchini, pumpkin, or eggplant instead of butternut). You must admit it: it looks like professional cooking! However, the process is more accessible than I could think. Yes, there are quite some steps to follow, but they are super easy.

In addition, it is a super versatile recipe. You can change whatever ingredient you like and stuff your butternut squash with ingredients that are more to your taste. So, let’s find out the instructions and the main ingredient list together.

Ingredient List

As you probably saw in the previous images I didn’t use just butternut for this recipe. I had two leftover little pumpkins from some previous recipes and I didn’t like the idea of wasting them. So, I used their shells too. However, I used only the exterior of the pumpkins in order to follow the main recipe.

Here are the ingredients you need for this stuffed butternut squash recipe:

• 1 medium butternut squash (halved lengthways, deseeded, and hollow);
• salt and pepper to taste;
• Italian seasoning mix;
• hot peppers flakes;
• fresh flat-leaf parsley (chopped);
• 1/4 cup butter;
• 1 leek (trimmed and thinly sliced);
• 3/4 cup chestnut mushrooms (I used canned);
• 4 garlic cloves (cut in half);
• 1 cup green lentils (cooked with oil and some leek slices for flavor);
• 1/4 cup sweet corn (canned);
• 1/2 cup parmesan cheese (grated);
• 1/4 cup feta cheese (cut in rather big blocks);
• 1/4 cup heavy cream;
• the flesh of the butternut (cut into pieces).

Easy Step-by-Step Recipe for Stuffed Butternut Squash

Now it’s time to learn the steps and techniques to prepare this stuffed butternut squash. Don’t you worry a second more! This recipe is almost as easy to prepare as it is to eat in no time! However, don’t believe me, just try preparing it yourself and tell me how it was in the comment section below.

1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash and scoop out the seeds and most of the flesh with a sharp knife and a spoon. Leave a 1/2-inch-thick border around the sides.

2. Arrange the two halves on a baking pan, grease with butter, season with freshly ground black pepper and sea salt, and cook for 40 minutes.

3. While the squash is baking, start preparing the green lentils with half of the leek, sliced. Add a little butter, and heavy cream, and cook on low heat for about 15 minutes.

4. At the same time, cook the canned mushrooms with a little olive oil for about 7 minutes on high heat.

5. Also, cut the scooped butternut flesh into pieces, and cook it in a skillet with a little butter and a teaspoon of brown sugar for about 7 minutes on low heat.

6. Once the squash is cool enough to handle and you have all the stuffing ingredients ready, it’s time for the fun part – stuffing. Add everything in layers (if possible) into the scooped and baked butternut: the green lentils stew, the leek slices, the sweet butternut pieces, the corn, mushrooms, and feta cheese, and the garlic halves. Also, sprinkle with grated parmesan, Italian seasoning flakes, chili flakes, salt, and pepper, and add the tomatoes to the baking pan too.

7. Finally, return to the oven for 10-15 minutes. Serve.

Vegan Stuffed Butternut Squash Recipe

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Learn how to make stuffed butternut squash with this easy step-by-step recipe. The vegan stuffed butternut squash is healthy and full of flavors.

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 medium butternut squash halved lengthways, deseeded, and hollow
• salt and pepper to taste
• dried Herbes de Provence or Italian seasoning mix
• hot pepper flakes
• fresh parsley chopped
• 1/4 cup butter
• 1 leek trimmed and thinly sliced
• 3/4 cup chestnut mushrooms
• 4 garlic cloves cut in half
• 1 cup green lentils cooked with oil and some leek slices for flavor
• 1/4 cup sweet corn canned
• 1/2 cup parmesan grated
• 1/4 cup feta cheese cut in rather big blocks
• 1/4 cup heavy cream
• the inside of the butternut cut into pieces

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Instructions

1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash and scoop out the seeds and most of the flesh with a sharp knife and a spoon. Leave a 1/2-inch-thick border around the sides.
2. Arrange the two halves on a baking pan, grease with butter, season with freshly ground black pepper and sea salt, and cook for 40 minutes.
3. While the squash is baking, start preparing the green lentils with half of the leek, sliced. Add a little butter, and heavy cream, and cook on low heat for about 15 minutes.
4. At the same time, cook the canned mushrooms with a little olive oil for about 7 minutes on high heat.
5. Also, cut the scooped butternut flesh into pieces, and cook it in a skillet with a little butter and a teaspoon of brown sugar for about 7 minutes on low heat.
6. Once the squash is cool enough to handle and you have all the stuffing ingredients ready, it’s time for the fun part – stuffing. Add everything in layers (if possible) into the scooped and baked butternut: the green lentils stew, the leek slices, the sweet butternut pieces, the corn, mushrooms, and feta cheese, and the garlic halves. Also, sprinkle with grated parmesan, Italian seasoning flakes, chili flakes, salt, and pepper, and add the tomatoes to the baking pan too.
7. Finally, return to the oven for 10-15 minutes. Serve.

• Author: Rosie
• Prep Time: 15
• Cook Time: 60
• Category: Main Dish, Vegetable
• Cuisine: American

Easy Video Tutorial

Now, loves, after reading the recipe, I think you are prepared to see how easy it is to prepare. Watch this video tutorial about making vegan stuffed butternut squash, and tell me in the comment section below if you prefer watching or reading a recipe.

How to Store the Stuffed Butternut Squash

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days, not that you are likely to have them around for that long. This is such a delicious and hearty dish I can guarantee that it will disappear very quickly! When you want to serve again, just reheat in a 350-degree oven, covered, until hot (about 20-30 minutes) or gently in the microwave.

One thing I love about the stuffed butternut squash is that eating it the next day is almost as good as fresh. The fact that all the ingredients are kept in the butternut squash shell keeps them juicy and flavored.

Enjoy Your Vegan Dinner!

Well, now we certainly know everything there is to know about the stuffed butternut squash recipe. Wasn’t it much easier to prepare it than you initially thought? I don’t want to be too excited about it, but for me was surprisingly easy. When I first saw the recipe on the Internet, I wouldn’t have believed it takes so little time and the steps are actually so easy.

Finally, as you surely already noticed, this is an incredibly versatile recipe and is also easy to double or triple for larger groups. Also, keep in mind that you can stuff your butternut squash with whatever you and your family prefer. In addition, if you want to go a little extra, try adding some bacon bites, ground turkey, and even some beef fillets. This will transform the whole recipe!

In addition, I really wanted to let you know that I’m here for all your further questions about the stuffed butternut squash, the kitchen in general, and everything else I can help with. Please let me know your curiosities and dilemmas in the comment section below. I always make time to take a look at that section and answer all my beloved readers’ questions.

Last but not least, here are more recipes including butternut squash that you can prepare this fall:

[wpurp-searchable-recipe]How to Make Vegan Stuffed Butternut Squash – Learn how to make stuffed butternut squash with this easy step-by-step recipe. The vegan stuffed butternut squash is healthy and full of flavors. – medium butternut squash (halved lengthways, deseeded, and hollow), salt and pepper to taste, dried Herbes de Provence or Italian seasoning mix, hot pepper flakes, fresh parsley (chopped), butter, leek (trimmed and thinly sliced), chestnut mushrooms, garlic cloves (cut in half), green lentils (cooked with oil and some leek slices for flavor), sweet corn (canned), parmesan (grated), feta cheese (cut in rather big blocks), heavy cream, the inside of the butternut (cut into pieces), , Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash and scoop out the seeds and most of the flesh with a sharp knife and a spoon. Leave a 1/2-inch-thick border around the sides.; Arrange the two halves on a baking pan, grease with butter, season with freshly ground black pepper and sea salt, and cook for 40 minutes.; While the squash is baking, start preparing the green lentils with half of the leek, sliced. Add a little butter, and heavy cream, and cook on low heat for about 15 minutes. ; At the same time, cook the canned mushrooms with a little olive oil for about 7 minutes on high heat.; Also, cut the scooped butternut flesh into pieces, and cook it in a skillet with a little butter and a teaspoon of brown sugar for about 7 minutes on low heat.; Once the squash is cool enough to handle and you have all the stuffing ingredients ready, it’s time for the fun part – stuffing. Add everything in layers (if possible) into the scooped and baked butternut: the green lentils stew, the leek slices, the sweet butternut pieces, the corn, mushrooms, and feta cheese, and the garlic halves. Also, sprinkle with grated parmesan, Italian seasoning flakes, chili flakes, salt, and pepper, and add the tomatoes to the baking pan too. ; Finally, return to the oven for 10-15 minutes. Serve.; ; – – Main Dish – Vegetable – American – Dinner – butternut squash – stuffed – vegan – – [/wpurp-searchable-recipe]