Stuffed Butternut Squash
Picture this: vibrant butternut squash halves, roasted to perfection, cradling a flavorful medley of quinoa, kale, chickpeas, and pecans. This vegan stuffed butternut squash is loaded with plant-based protein, fiber, and vitamins. It fills you to the brim and is perfect to serve over the holidays! You’ll love the combination of crispy quinoa, chickpeas, and kale with butternut squash, but the orange zest truly makes this Roasted Stuffed Butternut Squash recipe shine. Garnish with pomegranate seeds, extra pecans, and fresh parsley, and serve with a bowl of crisp green salad and fluffy dinner rolls for a winning weeknight vegetarian dinner.
Protein Packed Vegan Recipes
TOFU TLT WITH GARLIC BASIL AIOLI
Why You’ll Love This Stuffed Butternut Squash Recipe
Nutrient-Rich Goodness – The vibrant visual and addictively delicious flavors of this Stuffed Butternut Squash make it nearly impossible to believe you are eating healthy. Butternut squash is a rich source of vitamins A and C, promoting skin health and immune support; quinoa adds a protein punch, while kale delivers iron and antioxidants. Chickpeas add fiber to maintain a healthy weight, and pecans add essential nutrients.
Appealing presentation – Beyond its health benefits, this Stuffed Butternut Squash recipe is a work of art on your plate. The vivid orange of butternut squash, the deep green of wilted kale, and the ruby red of pomegranate seeds create a visually stunning masterpiece. The dish isn’t just a meal; it’s a feast for the eyes, adding elegance to your festive dinners.
Perfect Whole Foods Option for the Holidays – Unlike traditional mains heavy on mock meats, this Stuffed Butternut Squash made with whole foods shines at your festive gatherings. With the natural sweetness of butternut squash, the nutty richness of quinoa, and the earthy goodness of kale, it takes center stage as a main dish, replacing traditional turkeys. It is also suitable for various dietary preferences.
Customizable Ingredients – Any Butternut Squash stuffing ideas are welcome with open arms, thanks to the highly flavor-adaptable nature of butternut squash. Add your favorite nuts, toss in other grains, experiment with different herbs, or throw in extra veggies or proteins. This recipe is not just a set of instructions; it’s a canvas inviting you to infuse it with your personal touch with a new variation every time you make it.
How to Make Stuffed Butternut Squash
Prepare the Butternut Squash
Start by slicing two large butternut squashes half lengthwise. Remove the seeds and drizzle each half with 2 tsp of olive oil. Sprinkle with salt and pepper. Place them face down on a baking sheet and bake at 425°F for 45-55 minutes until fork tender.
Cook Quinoa
While the squash bakes, cook ¾ cup of dry quinoa in 1.5 cups of vegetable broth until it reaches a fluffy consistency.
Prepare Kale
Finely chop kale and sauté it in olive oil until wilted over medium heat. Add 2 cloves of minced garlic, ½ tsp each of salt, pepper, and oregano. Cook for an additional 1 minute, infusing the kale with aromatic flavors.
Citrusy Chickpea Twist
Introduce a can of chickpeas, the zest of 1 orange, and the juice of half an orange to the kale mixture. Toss in ⅓ cup chopped pecans and the reserved butternut squash you scooped out earlier. Mix until the ingredients are well combined.
Assemble and Bake Stuffed Butternut Squash
Once the squash has been roasted, let it cool slightly. Scoop out the center of each squash and set it aside.
Fill the hollowed-out squash halves with the kale and quinoa mixture. Bake for an additional 10 minutes, allowing the flavors to meld and intensify.
Garnish for Glory
Top your stuffed butternut squash with a vibrant finish. Sprinkle ½ cup of pomegranate seeds, extra pecans, and 3 tbsp of fresh parsley. This not only enhances the visual appeal but adds a burst of freshness and texture.
Serve Stuffed Butternut Squash
Serve it warm, and savor the delightful combination of sweet and savory, crunchy and creamy—a symphony on your plate.
Recipe Tips for Stuffed Butternut Squash
Easy Slicing Hack – If you’re having difficulty cutting butternut squash, poke it all over with a fork and microwave it for 4-5 minutes. Let it cool for a few minutes to make it easier to cut.
Choose the Right Squash – Choose large butternut squashes that are firm, with smooth skin and no soft spots. This ensures they’ll roast to perfection, achieving that desirable fork-tender texture.
Use an Ice Cream Scoop – Speed up prep time by using a spoon to scoop out the seeds from the butternut squash halves. For a precise and quick method, consider using an ice cream scoop.
More Vegan Recipes You’ll Love
VEGAN MUSHROOM LENTIL WELLINGTON
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBab
Stuffed Butternut Squash
Ingredients
- 2 large butternut squash
- 2 tsp olive oil
- Salt and Pepper
For Quinoa
- ¾ cup dry quinoa
- 1.5 cups vegetable broth
Instructions
- First, prepare your butternut squash. Slice them both in half lengthwise, then remove the seeds.
- Drizzle with olive oil, salt, and pepper, then place face down on a baking sheet and bake at 425f for 45-55 minutes.
- Once your squash is fork-tender, remove it from the oven. Once they are cooled enough to touch, scoop out the center of each squash and set aside.
- In the meantime, cook your quinoa in your vegetable broth until fluffy.
- Finely chop your kale then cook over medium heat in olive oil until wilted.
- Add in your garlic, salt, pepper, and oregano, and cook for another 1 minute.
- Add in your orange juice and zest, chickpeas, chopped pecans, and the reserved butternut squash, and mix until well combined.
- Divide the mixture inside of the hollowed-out squash, then bake for another 10 minutes.
- Top with pomegranate seeds, extra pecans, and fresh parsley, and enjoy!