If you have never made vegan stuffed butternut squash before, you are in for a real treat!
This recipe is incredibly easy and it makes the perfect side or main for your Vegan Thanksgiving Dinner or for any other day you wish!
It is a great recipe to prepare in advance and then reheat in the oven when you are ready to eat.
If you are unfamiliar with butternut squash, it is a large gourd that kind of reminds me of a pumpkin as the inside is actually quite vibrantly orange just like a pumpkin is too!
One of the cool things about this vegan stuffed butternut squash recipe is that you can modify the filling based on what you have!
I have started you off with a delicious brown rice and black bean filling, complete with onions, corn and a whole bunch of spices to ensure that the filling is flavorful!
But you can modify with whatever you want! I do highly recommend trying my stuffing for this vegan butternut squash recipe, but if you don’t have corn on hand, you can substitute whatever you want!
If you don’t want to use brown rice, you can use any other grain of your choice and it is still filling and delicious!
While the roasting process for the butternut squash does take a little while, it allows you to prepare the filling and any other sides that you may be making with your dinner!
As soon as the butternut squash comes out of the oven, it is ready to be stuffed and eaten immediately so at the end of the day, this recipe is pretty simple!
If you are new to making vegan stuffed butternut squash, this is a great recipe to try for beginners as it is pretty fail-safe!
I hope you enjoy making this vegan butternut squash recipe as much as I do and I hope that everyone you serve enjoys eating it!
How To Cut Butternut Squash
In order to make this vegan stuffed butternut squash recipe, you are going to have to but the butternut squash in half.
If you have never worked with butternut squash before, understand that they are actually fairly large, up to 12 inches in length!
First, you are going to want to wash the outside of your butternut squash and pat it dry.
Next, you are going to get the largest and sharpest knife that you have. If you can sharpen it in advance, that would be a good idea!
We are not going to remove the top of the butternut squash which means you are going to have to cut through it. We are also not going to remove the skin as the skin will stay on during the roasting process.
Start in the middle and cut through the butternut squash as much as you can. Turn it around and slice all the way through.
This helps if you have another person who can hold the squash while you cut it.
When it comes time to cut the top/stem of the butternut squash, place the stem facing your cutting board [so the squash is vertical and top down] and press down in order to have enough force to cut through the top of the stem.
Be careful when cutting, but leave the skin on and the stem in tact!
How To Make Vegan Stuffed Butternut Squash
Making this vegan stuffed butternut squash recipe is easy and is done in two parts!
First, roasting the butternut squash, and second, making the filling.
You are going to cut the butternut squash as described in my section above.
You are going to use your hand or a spoon to scoop out and remove the seeds in the center of the butternut squash. You can reserve these seeds and roast them for a tasty snack later if you want!
Next, you are going to place the two butternut squash halves face up on a baking sheet.
If you want to make this vegan stuffed butternut squash recipe without oil, you can simply pop the squash in the oven as-is.
I prefer to brush mine with a little bit of oil, but you don’t have to if you don’t want to!
Next, you will roast the butternut squash in the oven for 50-60 minutes until you can pierce the center of it with a fork and it goes in very easily.
When making this vegan stuffed butternut squash, you want to ensure that the butternut squash is soft and easy to eat so make sure to roast it long enough.
Every oven is different, so just set your timer for about 50 minutes and then check back to pierce the center with a fork.
Meanwhile, you will prepare your stuffing for the squash!
Heat some oil or butter if you want to stay oil-free over a pan.
First you are going to cook your green onion for a few seconds. Then add in your cooked rice, black beans, and all of the spices.
Stir for a few minutes until combined and warm.
Next, add in your corn and spinach. The spinach will look like a lot but it will reduce down to almost nothing so feel free to add as much as you want.
If there are any more veggies you want to add to your vegan stuffed butternut squash filling, now is the time to do so! I have also tried it with wild rice and dried cranberries for a really festive feel!
Once the butternut squash is done roasting, it is time to stuff it!
Take it out and let it cool for about 5-10 minutes.
Using a spoon, scoop out the center of each half of the squash, leaving a fairly wide margin around the outside edges of the squash so that there is some fruit left to eat with your stuffing.
Reserve the flesh you scooped out to use in another recipe such as my Vegan Butternut Squash Mac And Cheese, it makes the perfect amount!
Now, take your cooked filling and stuff the squash with heaping spoonfulls until it is full.
There may be some filling left over which makes for a wonderful thing to eat on the side or to top a salad with in the future!
Serve hot or reserve for when you are ready to serve!
Making The Vegan Stuffed Butternut Squash In Advance
This vegan stuffed butternut squash recipe is actually a great one to make in advance of your special event or dinner!
You can do the work for this entire recipe up to 3 days in advance!
Then, you will simply reheat the vegan stuffed butternut squash in the oven on 350 for about 10-15 minutes. It will brown the rice and top a little more, but it makes for a really yummy, “twice baked” texture.
Making this recipe in advance is a great time saver to make in advance for your holiday feast.
How To Modify This Vegan Butternut Squash Recipe
There are many ways that you can modify this tasty vegan butternut squash recipe to fit your tastes!!
Here are a few of my favorites:
- Take out the black beans and add dried cranberries instead
- Use wild rice or quinoa for stuffing
- Top with avocado chunks or vegan sour cream
- Add in kale instead of spinach
- Add in cherry tomatoes instead of corn
- Add in chopped celery and carrots
There are countless ways that you can change up this recipe! Feel free to try mine first, and then stuff yours with whatever you want! I hope you enjoy making this vegan stuffed butternut squash recipe your own!
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
- 1 whole butternut squash
- 1 15 oz can of black beans
- 2 cups of fresh spinach
- 3 green onions
- 1.5 cups cooked rice or grain of your choice
- 1 cup of corn
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp parsley flakes
- 1 tsp oregano
- 1/2 tsp red pepper flakes [optional]
- Preheat oven to 400F
- Carefully cut your butternut squash in half using a sharp knife. Do not remove the stem or skin. USe a spoon or your hands to scoop the pulp and seeds out of the center. Place the butternut squash halves face-up on a baking sheet and brush with oil [optional]. Bake for 50-60 minutes until you can pierce the center with a fork and it is very soft.
- Meanwhile, prepare the filling. Heat oil or butter over a large skillet and add in chopped green onions. Saute until fragrant and then add in the black beans, rice, and all the spices.
- Stir until combined and add in the corn and spinach. The spinach will look like a lot, but will reduce down quite quickly. Continue to stir and saute. Once spinach reduces down, the butternut squash filling is done.
- Once the butternut squash is soft enough in the center, remove it from the oven and let it cool for 5-10 minutes.
- Using a spoon, carefully scoop out the center of the butternut squash, leaving about 1/2 to 1 inch around the bottom and sides so there is enough to eat with your filling. Reserve the rest of the butternut squash you scooped out for another recipe.
- Scoop out your prepared filling and spoon it into the butternut squash boat. Make sure to press it down with your spoon so that it is packed in tightly. There may be some leftover that you can eat on the side or use for another recipe.
- Serve immediatly or store in an ait-tight container in the fridge for up to 3 days. If you store it, reheat in the oven at 350F for 15 minutes.